These whole grain, toasted Coconut Chocolate Chip Muffins are oozing with rich, gooey chocolate and speckled with crisp, toasted coconut to make every bite delicious. They are egg and dairy free as well!
I rarely go a week without making a batch of vegan muffins. There are so many different flavors and varieties, kids adore them and they are easy to take on the go. Adding some dairy-free chocolate chips and a toasted coconut to a basic muffin recipe is how these spectacular coconut chocolate chip muffins came to be. Oh and did I mention they're vegan? Pair one of these toasted coconut muffins with a hot mug of vegan bulletproof coffee and a serving of cheesy tofu scramble and you'll have a delicious, balanced vegan breakfast!
Why You'll Love These Muffins!
- If you love chocolate and coconut, you'll love these easy-to-make chocolate chip coconut muffins that have melty, dark chocolate and toasted coconut in every bite!
- Made with whole grain spelt flour and natural coconut sugar, these sweet and delicious muffins will not only taste amazing, but leave you feeling amazing.
- I use one bowl to make these muffins, making for easy clean-up!
- These muffins are egg and dairy free, making them perfect for vegans and non-vegans alike!
- Almost all of the ingredients in these coconut muffins are pantry staples, so you can whip up a batch of these delicious muffins any day of the week.
- Spelt Flour - Spelt flour is a type of wheat and spelt flour contains the entire grain, including the bran, endosperm and germ. You should be able to find it in the health food section or the organic section of your local grocery store. I love using spelt flour in these coconut chocolate chip muffins, but I'll share some substitutes below.
- Coconut Sugar - I love baking with coconut sugar as it's low on the glycemic index. It has a toasted, nutty smell and substitutes 1-to-1 with regular cane sugar.
- Coconut Oil - Coconut oil adds even more coconut flavor to these toasted coconut muffins.
- Non-Dairy Milk - Any kind of non-dairy milk from a carton should work in this recipe. You could even use a carton variety (not canned!) coconut milk for extra coconut flavor.
- Shredded Coconut - Shredded coconut here in Malaysia looks more like desiccated coconut. Either will work, but if you're using desiccated coconut, you may want to use a little less as it will act more as a flour than a mix-in.
- Chocolate - I love to chop up a bar of dark chocolate so that I get nice big chunks of chocolate in each bite!
- Flax Egg - To make a flax egg, simple whisk together 1 tablespoon of ground flaxseed and 3 tablespoons of water. Allow the mixture to sit for 5 minutes to thicken before using it as an "egg" in this recipe.
Substitutions & Variations
- Spelt Flour - These coconut chocolate chip vegan muffins were tested using spelt flour, but if you don't have spelt flour on hand, you can use whole wheat flour or a mix of white and whole wheat. You may need to add a little bit of non-dairy milk, however, if the batter is too thick.
- Coconut Sugar - Instead of coconut sugar, feel free to use natural cane sugar.
- Coconut Oil - Coconut oil adds even more coconut flavor to these muffins, but melted vegan butter or vegetable oil should work in this recipe.
- Chocolate - If you aren't a chocolate fan, feel free to add in another mix-in that you think pairs well with coconut. Dried fruit or toasted nuts would be delicious!
- Flax Egg - I personally haven't tested this recipe with anything other than a flax egg, but if you eat eggs, a normal chicken egg should work. Or you can try using an egg replacer or a chia egg.
How to Make Coconut Chocolate Chip Muffins
Step 1: Preheat your oven to 400F and spray 12 muffin cups with cooking spray. Set the muffin tin aside.
Step 2: Prepare your flax egg by whisking together 1 tablespoon ground flaxseed and 3 tablespoons water. Set aside to set.
Step 3: Add all of the dry ingredients to a large mixing bowl.
Step 4: Stir all of the dry ingredients together until well combined.
Step 5: Make a well in the center of the dry ingredients and add in the wet ingredients, including your thickened flax-egg. Mix until just combined.
Step 6: Fold in the toasted coconut and chocolate chips/chunks.
Step 7: Divide the batter among 11-12 muffin cups.
Step 8: Bake the muffins for 15-22 minutes or until golden brown and a toothpick inserted into the center comes out clean.
You can store these muffins in an airtight container at room temperature for 2 days. If you want them to last longer, store them in an airtight container in the fridge for up to a week. They will get harder as they sit in the fridge as the coconut oil will harder. Simply warm them up in the microwave until fluffy and soft!
- Again, chocolate chunks > chocolate chips. But you do you.
- I have a set of silicone muffin liners, but I've found that vegan muffins bake better when the batter is placed directly in a grease muffin tin. Plus, no one likes to wash silicone muffin liners!
- Sometimes I don't think I have enough batter to make 12 decent-sized muffins. The batter should come to the top of the muffin tin. You may just want to make 11 muffins. The bigger the better in my opinion!
To toast shredded coconut, simple spread 1-2 cups out onto a baking sheet and bake the coconut in the oven for about 5 minutes at 350F. Watch the coconut carefully towards the end of 5 minutes to make sure it doesn't burn! It will continue toasting once the pan is out of the oven so don't over-do it.
I like to wrap muffins individually in plastic wrap and place them in a freezer safe zip-lock bag. When you store them this way, they should last for about 3 months in the freezer.
More Vegan Coconut Recipes
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Toasted Coconut Chocolate Chunk Vegan Muffins
- Preheat your oven to 400 °F degrees.
- Spray 12 muffin cups with cooking spray or line them with silicone muffin liners and set aside.
- Prepare your flax egg by whisking together 1 tablespoon ground flaxseed and 3 tablespoons water. Set aside to set.
- Stir together the dry ingredients, from the flour to salt.
- Make a well in the center of the dry ingredients and add in the wet ingredients, including your pre-made flax egg. Mix until just combined.
- Fold in the toasted coconut and chocolate chunks.
- Divide the batter among 11-12 muffin cups.
- Bake for 15-22 minutes or until golden brown.