How can I ensure the coconut oil melts properly for the muffin batter?

Place the banana and coconut oil in a large, microwave-safe bowl and heat for 30 seconds to soften the banana and melt the oil before mashing.

What type of chocolate is best for these muffins?

You can use either vegan chocolate chunks or chips, depending on your preference for size and melt.

How much flaked coconut should I save for topping the muffins?

Stir in most of the 3/4 to 1 cup of unsweetened flaked coconut into the batter, saving some for sprinkling on top after baking.

Why is it important for the coconut milk to be at room temperature?

Using room temperature coconut milk prevents it from chilling and solidifying the melted coconut oil in the batter, ensuring a smooth mixture.

What is the best way to store these Toasted Coconut Chocolate Chunk Muffins?

Store these muffins in an airtight container at room temperature for 2-3 days, or refrigerate for up to 5 days to maintain freshness.

7 years ago

Toasted Coconut Chocolate Chunk Muffins
[Vegan]

MS By: Medha Swaminathan

Author Bio

Mediterranean-inspired dinners and decadent desserts. Medha Swaminathan, blogger at Whisk & Shout, is an environmentally conscious... Read More

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Close-up of three golden-brown vegan Toasted Coconut Chocolate Chunk Muffins, generously topped with toasted flaked coconut, on a wire rack.

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Discover more recipes with these ingredients

Toasted Coconut Chocolate Chunk Muffins [Vegan]

397

Dairy Free

Naturally sweetened and packed full of flaked coconut and chocolate, these vegan muffins are a delicious breakfast treat.

Ingredients You Need for Toasted Coconut Chocolate Chunk Muffins [Vegan]

1 large banana
1/3 cup coconut oil
3/4 cup coconut sugar
1/2 cup coconut milk (room temp so it doesn't chill the coconut oil)
1-2 teaspoons vanilla extract
2 teaspoons baking powder
1 cup flour
1/4 teaspoon salt
3/4 cup vegan chocolate chunks (or chips)
3/4 to 1 cup unsweetened flaked coconut, divided

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How to Prepare Toasted Coconut Chocolate Chunk Muffins [Vegan]

Preheat oven to 400°F and line 8-10 wells of a muffin pan with paper or silicone liners.
Place banana and oil in a large, microwave-safe mixing bowl. Heat for 30 seconds in the microwave to soften banana and melt coconut oil a little. Mash together with a fork.
Add coconut sugar, milk, vanilla, baking powder, flour and salt and mix with fork until well combined.
Stir in chocolate chunks and most of coconut (save some for topping).
Spoon mixture into liners, filling each one about 3/4 of the way full.
Bake in preheated oven for 15-17 minutes. Cool on wire rack and top with flaked coconut.
Serve!

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.