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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 free and refined sugar free.
Chocolate + coconut makes for a caramel chocolate flavor profile, which is perfect for right now. These Coconut Chocolate Chip Muffins come together really quickly are soft but sturdy, chocolatey and easy. This recipes takes elements from my Turmeric Coconut Loaf that is also delicious, easy, gorgeous and oil free.
Just Blend up the wet, mix with the dry, fold in chocolate chips, pour into muffin pan and bake! done. You can also add a streusel on top for a decadent muffin with coconut flakes + nut butter + flour + cinnamon. The batter has no added oil and is refined sugar free. Use oilfree additions such as dried fruit, dates to make the muffins oil-free. The muffins use maple syrup as a sweetener.
More bakes from the blog
- 1 Bowl Chocolate Peanut Butter Banana Muffins. GF option
- Turmeric Carrot Chia Muffins. Golden sunshine
- One bowl Pumpkin Bread
- 1 Bowl Banana Apple Bread. Can be made into muffins
- Tall and Moist Banana Muffins. GF
- Chia Orange Cranberry Muffins
Vegan Chocolate Chip Muffins with Coconut
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
Instructions
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Does almond meal be a good substitute for the coconut, or will it be more dense?
But anyway nice looking muffins! 🙂
almond flour should work.
mmm that was tasty
These turned out really well! I am constantly trying to find ways to use up my sourdough starter, so I replace some flour/liquid in most baking recipes (this one included- about 1/4 cup) with sourdough. They rose up huge (mmmmm…muffin tops), and they are delicious but not too sweet. Will make these again and again! Thank you!
Hi Richa! About to attempt to bake these, is using coconut cream the same as using coconut milk when combining the wet ingredients? Also, was thinking of using dried cranberries as a dried fruit substitute, would that be alright?
coconut cream is much thicker and you might need some more liquid. Add 2-3 tbsp of water.
Do these muffins have a strong or mild coconut flavor
Hi Richa,
These muffins look awesome! I’m about to whip up a batch, but don’t have any vinegar on hand—do you think replacing it with lemon juice would work? Thanks!!
yes that will work
My husband and kids liked these. They are more dry than regular muffins, but I would classify regular muffins as a dessert. These I would classify as a snack that I don’t feel guilty giving to my kids. The wrappers will be stuck if you try to eat them right away, but store them and wait a few hours and they come off just fine. I will definitely be making these again.
Awesome! you can add a tbsp of oil to make them softer, or maybe some applesauce instead of the water or a struesel. Depending on the oven, flour and overall conditions (how the coconut was blended etc), the muffins tend to lose moisture during baking. Blend the coconut a bit longer, so it releases some of the oil which will add more moisture.
Yes the wrappers can be tricky. new wrappers have worked fine for me after like 30 mins of cooling, but for old wrappers, i do spray just a bit of oil and they dont stick at all.
Slightly stupid question… I don’t like coconut but am looking for a good choc chip muffin recipe. Can I just leave it out, or do I need to replace it or account for the difference somehow…
Add 3-4 tbsp oil in the wet ingredients. Coconut is adding both some volume and oil and moisture. When you fold in the dry, add 1 cup of flour and add more until the mixture is slightly stiff and then fold in chocolate chips. If you can, add 2 tbsp almond flour to the dry. that will help the muffin retain more moisture.
Can I make these with almond flour ?
you would need almond flour and some starch
Mad we these today they are amazing,
I will make a double batch next time,
Thank you!
Awesome!!
These are ABSOLUTELY delicious! I do not like my muffins too sweet, otherwise they might as well be cupcakes. I followed the recipe as written with the half whole wheat pastry flour and half all purpose recommendation and they are so yummy. Just perfect, as usual from you Vegan Richa! Thanks!!!
Yay!
These were delish. However, the muffins stuck to the baking cases. Is there any way of preventing this from happening?
This happens when the muffin liners are old or not as non stick. This matters esp in muffins like there where there is lesser moistness from oil or in whole grain muffins. Let the muffins sit in a closed container for a few hours and the moisture from the muffins should allow the liners to come off. You can spray the liners with oil when you make next time or use new liners.
These were perfect for the kids lunchbox. They dont get messy. I used mixed flours so they were also hearty. Boxes came back empty!
awesome!