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.
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….
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!