With minimal ingredients required, these semi-sweet, tasty, vegan coconut chocolate chip muffins whip up fast.
Serve these muffins up for breakfast with a warm cup of coffee, or enjoy them as a midday snack. Whole wheat flour makes them healthier than your typical bakery fare. Don’t have chocolate chips? Sub-in dried fruit, nuts, or fresh berries.
Vegan Whole Wheat Coconut Chocolate Chip Muffins
- 1½ cups whole wheat pastry flour (see note)
- ½ cup unsweetened shredded dried coconut
- 1 tsp baking soda
- 1 tsp baking powder
- ¼ tsp sea salt
- ½ cup vegan brown sugar or cane sugar, firmly packed
- 1 cup plus 2 tablespoons lightly sweetened milkadamia milk
- 2 tsp freshly squeezed lemon juice
- ½ cup vegan dark chocolate chips
- Preheat the oven to 375 degrees F. Line a 6-cup standard muffin tin with paper liners.
- Put the flour, coconut, baking soda, baking powder and salt in a large bowl and stir with a dry whisk to combine.
- Add the brown sugar and stir with the whisk to combine.
- Make a well in the center of the dry ingredients and stir in the nondairy milk and the lemon juice.
- Stir in the chocolate chips.
- Mound the mixture into the prepared muffin cups.
- Bake for 25 to 35 minutes, or until golden and a toothpick inserted in the middle of a muffin comes out clean.
- Put the muffin tin on a wire rack and let cool at least 15 minutes before serving. Serve warm or at room temperature.
- Covered tightly and stored in the refrigerator, leftover muffins will keep for about 2 days.
Chef’s note: You may use regular whole wheat flour in this recipe. The muffins will be a bit more dense in texture.
Photo courtesy of Annie Olivero. This recipe is revised for milkadamia from Laura Theodore’s Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites (BenBella Books, 2013). Reprinted with permission.