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Vegan Whole Wheat Coconut Chocolate Chip Muffins
Course
Breakfast, Dessert, Snack
Cuisine
dairy-free, vegan
Keyword
baking, muffins
Prep Time
20
minutes
minutes
Cook Time
40
minutes
minutes
Servings
6
muffins
Ingredients
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
Instructions
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.