Simple, practical, and full of everyday flavour, Vegan Chocolate Chip Muffins with Coconut is a vegan, vegetarian Vegan breakfast made with non dairy milk such as almond or coconut, maple syrup, and coconut flakes in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
- Yield: 6
- Category: Breakfast
- Cuisine: Vegan
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)
Method
- 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.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
