How long does salted coconut chocolate muffins [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make salted coconut chocolate muffins [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make salted coconut chocolate muffins [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

How long does salted coconut chocolate muffins [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is salted coconut chocolate muffins [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Salted Coconut Chocolate Muffins
[Vegan]

JB By: Jessica Bose

Author Bio

I’m Jess. I’m a baker and blogger behind A Little Baker. I love making food... Read More

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Discover more recipes with these ingredients

Salted Coconut Chocolate Muffins [Vegan]

Dairy Free

Vegan

These aren't your usual muffins. These are salted Coconut Chocolate Muffins. Fluffy, moist chocolate muffins are topped with a rich chocolate ganache. Sprinkle salt on top for the perfect balance of flavors. These will impress everyone at the office...Though they might be one of those treats you want to keep... Read More

Ingredients You Need for Salted Coconut Chocolate Muffins [Vegan]

For the Muffins:

2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water)
2 cups all-purpose flour
2 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons cocoa powder
2/3 cup orange cane sugar
1/4 teaspoon salt
1 cup non-dairy milk
1/2 cup strongly brewed coffee
1/2 cup olive oil
1 teaspoon pure vanilla extract
1 cup chopped dark chocolate
1/2 cup shredded unsweetened coconut

For the Ganache:

1 cup non-dairy milk
1 cup chopped dark chocolate
1 tablespoon coconut oil
sea salt

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How to Prepare Salted Coconut Chocolate Muffins [Vegan]

Preheat oven to 350°F and prepare a muffin tin with paper liners.
Prepare the flax egg by mixing the ground flaxseed with the water, set aside.
In a large bowl, combine the flour, baking powder, cocoa powder, sugar, and salt.
In a separate mixing bowl, whisk the milk, coffee, olive oil, vanilla, and flax egg together.
Make a well in the center of the dry ingredients and add the wet ingredients to the well all at once. Use a rubber spatula to fold the ingredients together only until all of the flour is incorporated. Then, gently fold in the chopped dark chocolate and shredded coconut.
Fill the lined muffin tin 2/3 of the way full and bake for 15-20 minutes or until a toothpick into the center of the muffin comes out clean.
Meanwhile, make the ganache by heating milk to boiling point. Add the dark chocolate and coconut oil to a separate heat-proof bowl. Pour the hot milk over the chocolate and whisk continuously until all of the chocolate is completely melted. Let the ganache cool to room temperature before spooning over the top of the muffins.
Sprinkle sea salt over the ganache. Serve immediately or store in a sealed container for up to 5 days.