There’s nothing better than a delicious, flavorful chocolate muffin with coconut flakes! Make a batch of these vegan treats for your next bake sale or brunch.
We were in the mood to bake the other day, and we decided on muffins! But what kind of muffin to make?
We love banana muffins, or strawberry lemon muffins, or just about any variety, really. The combination of chocolate and coconut is always a winner for me, so that’s what we settled on.
This recipe is so easy – it uses ingredients that you probably already have on hand, and the result is just delicious. If you’re new to vegan baking, this recipe is a good one to try. It’s simple, straightforward, and so good!
A warm, chocolatey muffin is just the thing for a weekend breakfast. Sit down with a cup of tea and enjoy these treats!
Ingredient Notes
- Flour – I like to use white spelt flour, but all-purpose flour would also be fine here. You could try whole wheat flour as well.
- Vegan Buttery Spread – We use Earth Balance Soy Free Vegan Buttery Spread, which works well for baking. If you have a different brand you prefer, that should be fine.
- Coconut Flakes – Use unsweetened, finely shredded coconut flakes for the best texture in these muffins.
- Applesauce – Unsweetened applesauce works as an egg replacer in this recipe. You could also use an equal amount of mashed banana if you prefer.
- Dairy Free Chocolate Chips – Both Enjoy Life and PASCHA Chocolate make wonderful allergy friendly chocolate chips. Either brand will work well in these muffins.
Step by Step Instructions
- Place the melted vegan buttery spread, sugars, applesauce, and vanilla in a bowl, and stir well.
- Add the dry ingredients, and then stir in the chocolate chips.
- Spoon the batter into a muffin pan that is lined with paper liners.
- Bake at 350 degrees F for 18-20 minutes. Allow to cool slightly before removing from the pan.
Storage
Store leftover muffins in an airtight container. They should stay fresh for about 4 days.
You could also freeze these – just store in a freezer bag. They should stay fresh in the freezer for about 3 months. It’s nice to freeze things like these when you have food allergies in your family.
I find that I reach for a safe muffin or other treat when we are going to a special event or outing, and it’s nice to have a few options in the freezer.
Disclosure: This post contains affiliate links.
Recipe
Vegan Chocolate Chip Coconut Muffins.
Ingredients
- ¼ cup melted vegan buttery spread or melted coconut oil
- ½ cup organic cane sugar
- ½ cup brown sugar or coconut sugar
- ½ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 ¾ cups white spelt flour or all-purpose flour
- ½ cup finely shredded coconut
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup water
- ¾ cup dairy free chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line a muffin tin with parchment paper liners.
- In a mixing bowl, stir together the melted vegan buttery spread, organic cane sugar, brown sugar, applesauce, and vanilla extract.
- Add the spelt flour, shredded coconut flakes, baking soda, salt, and water. Stir to combine.
- Stir in the dairy free chocolate chips.
- Fill the paper muffin cups two thirds full. Sprinkle a few more chocolate chips on top if you like.
- Bake at 350 degrees F for 18-20 minutes. Allow the muffins to cool in the pan for a few minutes before removing.
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So good and so easy!