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

Toasted Coconut Chocolate Chunk Muffins [Vegan]






Cooking Time




  • 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


  1. Preheat oven to 400°F and line 8-10 wells of a muffin pan with paper or silicone liners.
  2. 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.
  3. Add coconut sugar, milk, vanilla, baking powder, flour and salt and mix with fork until well combined.
  4. Stir in chocolate chunks and most of coconut (save some for topping).
  5. Spoon mixture into liners, filling each one about 3/4 of the way full.
  6. Bake in preheated oven for 15-17 minutes. Cool on wire rack and top with flaked coconut.
  7. Serve!

Nutritional Information

Per Serving: Calories: 397 | Carbs: 55 g | Fat: 21 g | Protein: 3 g | Sodium: 150 mg | Sugar: 34 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.