Vegan Chocolate Chip Muffins with Coconut

4.93 from 13 votes

Vegan Chocolate Chip Muffins with Coconut

Vegan Chocolate Chip Muffins with coconut. These Soft, moist and chocolatey muffins take just a few minutes and have no added oil. Vegan Nut-free Soy-free Recipe. Use dried fruit instead of chocolate to make oil

Makes 10 to 12 muffins

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: Vegan

Servings:

Author: Vegan Richa

Ingredients

Wet:

1 cup non dairy milk such as almond or coconut
1/2 cup maple syrup (add 1 tbsp sugar for sweeter)
3/4 cup coconut flakes
1 tsp vanilla extract
1/2 tsp cinnamon or other spices , optional
1/2 tsp vinegar (apple cider vinegar or white)

Dry:

1 1/4 cup flour (I use half whole wheat pastry/spelt and half all purpose)
1.5 tsp baking powder
1/4 tsp baking soda
1/3 tsp salt
2/3 cup vegan chocolate chips and 2 tbsp for topping

US Customary - Metric

Instructions

Preheat the oven to 375 degrees F. Line a muffin tin with liners. In a blender, combine all the wet ingredients and blend for a minute to break down most of the coconut.
In a bowl mix all the dry ingredients well. Add the blended wet mixture. Mix to just about combine. (Add 1 tbsp oil if you plan to store these for longer).
Fold in the chocolate chips. Spoon the batter into muffin pan.
Bake at 375 degrees F for 20 to 25 mins. To make a loaf, bake for 45 minutes or until a toothpick from the center comes out clean.

Notes

To make these gluten-free, use a mix of 2/3 cup while rice flour, 3/4 cup almond flour, 1/4 cup potato starch.

For variation: add a streusel topping of choice.

Nutrition is 1 of 6 serves ( about 2 muffins)

Nutrition