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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.
My goodness these turned out so much better than I could have imagined! The coconut really gives them a caramel sort of flavor and the top gets a tiny bit crispy. The texture is fluffy and perfect! I added 3 tsp of oil, but they are nicely moist and just the right amount of sweet. Really east to whip these up, too. Thank you!
Delicious! they turned out nice and moist. love the coconut flavor. I added cardamom in lieu of cinnamon. Also added just a small bit of cocoa powder that i had leftover. They are the perfect afternoon snack 🙂 Thank you!
awsome
Thank You!
Would I need to change the fluid ingredients if I add pineapple chunks
if they are extra moist then add a few tbsp more flour for a thicker batter
Instead of blending coconut flakes what if I use coconut flour?
Also, Can I add pineapple chunks?
coconut flour is defatted coconut, ie there is no fat that the flakes have. the fat in the flakes allows these to be oil-free, else they’d be much dryer. Also coconut flour will absorb a ton of moisture and make dry crumbly result
Why the optional apple cider vinegar. Seems weird for choc chip muffins. Is there a food science reason?
some acidic component like vinegar or lemon helps with a better rise.
These muffins are absolutely the best! I’ve tried so many vegan muffin recipes and this one is my favorite so far. It was so easy to make them and they have a light, fluffy texture to them. The coconut makes them extra special! LOVE this recipe! I used melted vegan butter in place of the oil suggestion.
Just wondering if I can use just WW pastry flour? I don’t have any spelt or all-purpose at the momentThank you.
WW pastry will make a denser muffin. May be add 2 tbsp of oil to help.
Yes, I have also been thinking the error creeps in only when you use 1/2 cup maple. Recipes I’ve seen which use different amounts have been ok but I’ll keep my eyes open. I have a very annoying ‘handicap’ which means numerical errors leap out at me! (Years of marking student papers in maths and physics I think…)
Just tell me if you tire of me sending you alerts like this won’t you and I’ll shut up.
Xx
thats a good handicap in a way :). Please do keep sending the errors. I am too overloaded with the blog work, so every help helps a lot!
Fine I will. I would always be happy to proof read anything for you too. Just ask.
Would you mind changing my name above to Helen. I typed in my email by mistake and didn’t correct it properly. X
done!
Hello again Richa
Maple syrup alert! Metric conversion results in 0.03 ml again.
Some recipes with maple are fine, others are not. Let me know if you want me to continue alerting you if I see errors!
Helen xx
Thank you so much Helen 🙂 , it maybe just this particular amount converting this way. weird.
These are gorgeous. Sitting here eating one for breakfast at work with my coffee. I added a tablespoon of oil as I find it helps them stop drying out as I keep for the week in the fridge. I take 2 muffins every weekday in my panniers to eat after I cycle to work. The coconut and carrot ones were amazing, but these might even beat them!
yay!