Vegan Toasted Coconut Chocolate Chunk Muffins
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Recipe type: Breakfast, Snack, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Naturally sweetened and packed full of flaked coconut and chocolate, these vegan muffins are a delicious breakfast treat.
Ingredients
  • 1 large banana
  • ⅓ cup coconut oil
  • ¾ cup coconut sugar
  • ½ cup coconut milk (room temp so it doesn't chill the coconut oil)
  • 1-2 tsp vanilla extract
  • 2 tsp baking powder
  • 1 cup flour
  • ¼ tsp salt
  • ¾ cup vegan chocolate chunks (or chips)
  • ¾ to 1 cup unsweetened flaked coconut, divided
Instructions
  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 ¾ of the way full.
  6. Bake in preheated oven for 15-17 minutes. Cool on wire rack and top with flaked coconut.
  7. Serve!
Recipe by Whisk & Shout at https://whiskandshout.com/vegan-toasted-coconut-chocolate-chunk-muffins/