Toasted Coconut Chocolate Chunk Vegan Muffins
These whole grain Toasted Coconut Chocolate Chunk Vegan Muffins are oozing with rich, gooey chocolate and speckled with crisp, toasted coconut to make every bite delicious.
Servings: 12 muffins
Calories: 269kcal
Equipment
Ingredients
- 2 cups spelt flour
- ¾ cup coconut sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 flax egg 1 tablespoon ground flaxseed + 3 tablespoons water
- 1 cup non-dairy milk
- ¼ cup coconut oil melted
- 1 cup shredded coconut toasted
- 3 ½ ounces dark chocolate, roughly chopped
Instructions
- 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.
Notes
Let cool completely and then store these muffins in the freezer to enjoy them longer.
Nutrition
Serving: 1muffin | Calories: 269kcal | Carbohydrates: 36g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 0.2mg | Sodium: 235mg | Potassium: 123mg | Fiber: 4g | Sugar: 18g | Vitamin A: 81IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 2mg