Vegan Chocolate Chip Muffins with coconut. These Soft, moist and chocolatey muffins take just a few minutes and have no added oil. Vegan Nut-free Soy-free Recipe. Use dried fruit instead of chocolate to make oil Makes 10 to 12 muffins

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

  1. 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.
  2. 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).
  3. Fold in the chocolate chips. Spoon the batter into muffin pan.
  4. 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.