Vegan Chocolate and Coconut Muffins (GF)
I’ll be honest… I’ve never been a fan of coconut.
I truly love eating vegan desserts so you may be wondering how on Earth that is possible.
As odd as it may sound, I’ve simply never enjoy the strong scent and flavor of coconut, so I try to work around it.
In recipes that call for coconut oil, I tend to use refined to minimize the coconut flavor. I tend to avoid coconut flour.
But even I was pleasantly surprised that I enjoyed these muffins. The flavor of coconut is more on the subtle side but in my opinion, the game changer here is the chocolate. It makes everything better, even coconut.
Dark cocoa powder enhances all my favorite chocolate recipes, making them all the more rich and decadent.
These muffins are super easy to whip up. Grab two bowls and a muffin pan and let’s get started!
Whisk together your sugar and oil. Add in your remaining wet ingredients. Whisk away! It will look silky and luscious. The yogurt adds a lovely texture to the muffins.
Afterwards, combine the dry ingredients in a separate bowl. Next, stir into the wet batter.
Finally, fill those muffin liners, sprinkle with chocolate chunks and pop the pan in the oven. Don’t fret if your batter is thick. This recipe would make a great loaf, too!
15 minutes later, you’ll be met with chewy, soft, chocolatey muffins with a smooth coconut flavor throughout.
Allow to cool completely or enjoy while warm. Personally, I prefer a more gooey chocolate bite!
Enjoy!
Hungry for more? Check out my other vegan recipes!
Garlic and Lemon Cauliflower Gnocchi
*Thanks to Life Made Simple for the original recipe, which I’ve modified.
Vegan Chocolate and Coconut Muffins (GF)
Ingredients
Wet Ingredients
- 1/2 cup coconut sugar
- 4 tbsp coconut oil
- flax egg combine 1 tbsp ground flax and 4 tbsp water--it should be more watery
- 1 tbsp maple syrup
- 3/4 cup nondairy yogurt I used Kite Hill plain unsweetened
- 1 tsp vanilla extract
Dry Ingredients
- 1 1/4 cup oat flour
- 1/2 cup coconut flour
- 1/2 cup finely shredded coconut I use macaron style
- 2 tsp baking powder
- 1/2 tsp baking soda
- chocolate chunks optional, for topping
Instructions
- Preheat oven to 400 degrees F.
- In a large bowl, whisk sugar and oil until well combined.
- Add remaining wet ingredients and whisk to combine.
- In a separate bowl, combine dry ingredients except chocolate chunks.
- Add dry ingredients to wet and fold until just combined. Batter will be thick.
- Line a muffin pan with 12 liners. Fill liners 3/4 of the way full with batter. Top with chocolate chunks if desired.
- Bake for 15 or until muffins are completely cooked through.
- Let cool in pan for several minutes before transferring to a cooling rack.
- Enjoy!
Mmm, I love coconut and the combination of coconut and chocolate in particular! I love the list of ingredients here and the muffins look absolutely scrumptious. Thanks so much for the inspiration!
thank you so much for your sweet comment Katerina! I’m so glad you enjoyed. This combo is definitely growing on me 🙂