Vegan Chocolate Chip Coconut Muffins.
You will love these tender, delicious coconut chocolate chip muffins! Made without eggs or dairy, this is a treat that's perfect for vegans and non-vegans alike!
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.
Notes
Nutrition facts are for one muffin.
Store these muffins in an airtight container or ziploc bag - they should stay fresh for about four days.
You can freeze these muffins in a freezer bag for up to 3 months.
You can use all-purpose flour or whole wheat flour if you prefer.
Nutrition
Calories: 266kcalCarbohydrates: 39gProtein: 3gFat: 10gSaturated Fat: 6gSodium: 151mgPotassium: 108mgFiber: 3gSugar: 22gVitamin A: 65IUVitamin C: 1.1mgCalcium: 37mgIron: 1.9mg
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