Coconut Chocolate Chip Muffins
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- Serves: Makes 6 muffins
- Preparation: 10
- Cooking: 35
- Passive: 15
- Ready: 60
With minimal ingredients required, these semi-sweet, tasty, plant-based treats whip up fast and are ideal for an afternoon snack or nutritious dessert.
- 1½ cups whole wheat pastry flour (see additional notes)
- ½ cup unsweetened shredded dried coconut
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- ½ cup firmly packed vegan brown sugar or cane sugar
- 1 cup plus 2 tablespoons sweetened nondairy milk
- 2 teaspoons freshly squeezed lemon juice
- ½ cup vegan dark chocolate chips
Preheat the oven to 190°C/375°F/gas mark 5.
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.
Recipe from Vegan For Everyone by Laura Theodore. Published by Scribe Publishing Company ©2020. (Revised from Laura Theodore’s Jazzy Vegetarian Classics/BenBella Books, 2013.) Reprinted by permission.
Photo Credit: Annie Olivero unrefinedvegan.com
Chef’s note: You may use regular whole wheat flour in this recipe. The muffins will be a bit more dense in texture.