Chocolate Chip Coconut Muffins Recipe

Name: Chocolate Chip Coconut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Large Eggs; 1 cup Almond Milk (or Any Other Vegan Milk); 1-1/2 teaspoon Pure Vanilla Extract; 2 cups All-purpose Flour (or A Healthy Gluten-free Flour; Unfortunately This Was The Only Type Of Flour I Had); 2/3 cups Sucanat; 1 Tablespoon Baking Powder; 1/2 teaspoons Sea Salt; 1 cup Dark Chocolate Chips; 1/2 cups Coconut Butter; 1/3 cups Coconut Flakes

Servings: persons

2 whole Large Eggs
1 cup Almond Milk (or Any Other Vegan Milk)
1-1/2 teaspoon Pure Vanilla Extract
2 cups All-purpose Flour (or A Healthy Gluten-free Flour; Unfortunately This Was The Only Type Of Flour I Had)
2/3 cups Sucanat
1 Tablespoon Baking Powder
1/2 teaspoons Sea Salt
1 cup Dark Chocolate Chips
1/2 cups Coconut Butter
1/3 cups Coconut Flakes

1
Preheat oven to 375 degrees F. Prepare your muffin tin by lining with paper cases and set aside.
2
In a large bowl whisk together the eggs, vegan milk, and vanilla extract.
3
In another large bowl whisk together the flour, sucanat, baking powder, and salt. Stir in the chocolate chips and coconut. With a rubber spatula, fold the wet ingredients, along with the melted butter, into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter! A few lumps are ok.
4
Evenly fill the muffin cups with the batter, using two spoons per muffin. Place in the oven and bake for about 18-20 minutes. Test by inserting a toothpick; when they're ready to come out, the toothpick will remain dry.
5
Let the muffins sit in the tin for 1-2 minutes after you take them out of the oven. Place them on a cooling rack for 10 minutes and then serve still warm. Yum!

1148

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 whole Large Eggs, 1 cup Almond Milk (or Any Other Vegan Milk), 1-1/2 teaspoon Pure Vanilla Extract, 2 cups All-purpose Flour (or A Healthy Gluten-free Flour; Unfortunately This Was The Only Type Of Flour I Had), and more.

Yes, Chocolate Chip Coconut Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Chip Coconut Muffins

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