Vegan Coconut Chocolate Chip Muffins

I’m back on the muffin train and it’s even better than I remembered people!!

Truth: I go through some serious baking phases in my house. I’ll go WEEKS without touching my oven. Not a cookie, not a muffin, not a loaf of homemade bread in sight. Aka summer. Since I was busy smoothie’n away.

But then, out of nowhere, there will be a full month where I’m constantly crafting new baked creations, retesting old favorites, and essentially eating my weight in baked goods. For weeks. This is also known as  Nate’s favorite time to be my “blog taste tester” because he gets to eat ALL THE MUFFINS. I know, the boy is spoiled.

Well, we’re just about to enter the thick of that phase in my kitchen.

 

Vegan Coconut Chocolate Chip Muffins // pumpkin and peanut butter

 

As I’m currently getting back into my traditional work schedule (with that whole “school” thing starting again and all), I’m always looking for extra snacks and pick-me-ups to get my through my day. Muffins are the perfect on-the-go snack because they’re hand held, eaten in precisely 4 1/2 bites, full of whole grains (and sometimes veggies and berries too), and did I mention they’re just so tasty!?! Oh, and you can slather them with peanut butter, which is always a good thing.

I’ve shared lots of my favorite muffins with you over the past few months, but none have yet involved one of my very favorite flavors to bake with: COCONUT!

Coconut is awesome. I think we can all agree on that. Well except for those strange people who don’t like coconut 😉 And coconut paired with chocolate is no exception to that case. So let’s pack both those flavors into a whole grain muffin and just see what magic comes from it….

 

Vegan Coconut Chocolate Chip Muffins // pumpkin and peanut butter

 

This muffin was serious love at first taste! A hearty whole wheat muffin bursting with dark chocolate chips and a hint of coconut shining through (and on top)— now that’s a muffin I can get behind! Plus it’s packed with loads of healthy ingredients: whole wheat flour, coconut oil, coconut sugar, dark chocolate, unsweetened shredded coconut, applesauce— I think you catch my drift.

And thanks to the whole wheat pastry flour, these babies are perfectly hearty and filling without tasting too healthy (if you know what I mean). Using the pastry flour instead of regular whole wheat flour tends to give baked goods a lighter, nuttier taste compared to the denseness that whole wheat flour typically creates. Exactly the kind of after school snack I was aiming for!

So let’s all spend our week baking up a storm— starting with these Vegan Coconut Chocolate Chip Muffins! Have a wonderful week everyone!

 

Vegan Coconut Chocolate Chip Muffins // pumpkin and peanut butter

Vegan Coconut Chocolate Chip Muffins // pumpkin and peanut butter

Vegan Coconut Chocolate Chip Muffins

Serves 11-12
Prep time 10 minutes
Cook time 17 minutes
Total time 27 minutes
Dietary Vegan
Meal type Breakfast, Snack

Ingredients

  • 2 cups whole wheat pastry flour
  • 1/3 cup unsweetened coconut flakes
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6oz unsweetened applesauce
  • 1/2 cup coconut sugar
  • 1/4 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened soy milk (or milk of choice)
  • 1/3 cup sweetened coconut flakes
  • 3/4 cups dark chocolate chips (use vegan chips if dairy free)

Directions

Step 1
Preheat the oven to 350 degrees. Grease a muffin tin with coconut oil spray (or oil of choice).
Step 2
Begin by mixing dry ingredients together in a large bowl: whole wheat pastry flour, baking powder, salt, and unsweetened coconut. In a separate bowl, mix together wet ingredients: applesauce, soy milk, coconut sugar, vanilla, and coconut oil. Slowly pour the dry ingredients into the wet ingredients and mix until combined. Fold in the dark chocolate chips.
Step 3
Scoop batter into greased muffin tin, filling each tin about half way. Bake for 10 minutes, then sprinkle each muffin with a pinch of sweetened coconut flakes. Bake for an additional 7-9 minutes, then remove from oven and cool for 5 minutes in muffin tin. Remove and finish cooling on a cooling rack.

Vegan Coconut Chocolate Chip Muffins // pumpkin & peanut butter

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

8 Comments

  1. These look DELICIOUS! I used to HATE coconut, but now I’m okay with it… so I’ll have to try these muffins!
    Good luck with school starting again! Thankfully, I have a few weeks until I start back up 🙂

  2. I LOVE coconut and chocolate. Together in a muffin is even better! 🙂 I take a break from baking in the summer too (who wants to use an oven when it’s 90˚ out?!), but when fall hits I’m back to my baking ways, just like you!

    • It’s what all the cool kids do, I guess 😉 So glad you like them! Let me know what you think if you get to trying them!

  3. I can’t make it more than two days without baking. Even when I am in the kitchen sweating and hating myself for turning the oven on I am back at it the next day. Baking is like therapy for me. These look delicious by the way.

    • That’s so awesome! I want to be the taste tester in your kitchen 🙂 I totally agree about baking being like therapy though— I always tell people my blog is like therapy because I love spending so much time in the kitchen experimenting!

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