Vegan Coconut-Chocolate Chip Muffins!

Vegan Coconut-Chocolate Chip Muffins are dainty beauties with a coco-nutty taste and sweet chocolate crunch.


These Coconut-Chocolate Chip Muffins, are the featured recipe today, and you will find the recipe below.



Coconut-Chocolate Chip Muffins




1 ½ cups whole wheat pastry flour

½ cup raw unsweetened shredded dried coconut

1 teaspoon baking soda

1 teaspoon baking powder

¼ teaspoon sea salt

½ cup firmly packed brown sugar or sucanat

1 cup, plus 2 tablespoons nondairy milk

2 teaspoons freshly squeezed lemon juice

½ cup vegan dark chocolate chips

Preheat the oven to 375 degrees F.  Line a six-cup standard muffin tin with paper liners.

Put the flour, coconut, baking soda, baking powder and sea salt in a large bowl and stir with a dry whisk to combine. Add the brown sugar and stir with the whisk to combine. Stir in the nondairy milk and the lemon juice. Fold in the chocolate chips.

Mound the mixture into the prepared muffin cups. Put the pan on a baking sheet and bake for 30 to 40 minutes, or until golden and a toothpick inserted in the middle of a cupcake comes out clean.

Put the pan on a wire rack. Let cool for about 15 minutes. Remove the cupcakes from the pan and let them cool for about 20 minutes.

Stored tightly covered in the refrigerator the muffins will keep up to 2 days.

© Laura Theodore. Recipe from Jazzy Vegetarian Classics published by Ben Bella Books. Autographed copies now available!