Chocolate Chip Coconut Vegan Muffin Recipe

Prep time

10 minutes

Cook time

21 minutes

Servings

12 muffins

A sweet, vegan muffin is a great on-the-go treat! This recipe from our friend at Sunday Morning Banana Pancakes combines shredded coconut, vegan mini chocolate chips, and walnuts for a wholesome snack at any time of the day. Make a big batch on Sundays and your weekday morning will be that much sweeter for it!

Ingredients

1½ cups Almond Flour, Raw

½ cups Date Sugar, Organic

⅓ cup Coconut, Organic, Unsweetened & Shredded

½ teaspoon baking powder

¼ teaspoon salt

1 teaspoon cinnamon

3 tablespoons Flax Seed Meal, Organic

4 tablespoons water

⅓ cup Virgin Coconut Cooking Oil, Organic

1 cup non-dairy milk

½ cup mini vegan chocolate chips

½ cup Walnuts, Raw & Unsalted

Directions

Preheat oven to 375 degrees.
In a medium mixing bowl, mix together almond flour, date sugar, coconut, baking powder, salt, and cinnamon.
In a separate bowl, whisk together ground flax, water, and nondairy milk. Add coconut oil and wet mixture to the dry – then stir until well mixed.
Add mini chips and walnuts – then mix in.
Using a tablespoon scoop or ice cream scoop, fill the wells of the muffin tin, just about to the top.
Bake 18-21 minutes.
Remove from oven and allow to cool in muffin tin on a wire rack for at least 10 minutes before removing from the tin.