Vegan Chocolate Chip Coconut Muffins
Prep time
Cook time
Total time
With minimal ingredients required, these semi-sweet, tasty, plant-based treats whip up fast and are ideal for an afternoon snack or nutritious dessert.
Recipe type: Breakfast
Cuisine: American
Serves: 6 muffins
  • 1½ cups whole wheat pastry flour (see note)
  • ½ cup unsweetened shredded dried coconut
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt
  • ½ cup firmly packed vegan brown sugar or cane sugar
  • 1 cup plus 2 tablespoons sweetened dairy-free milk beverage
  • 2 teaspoons freshly-squeezed lemon juice
  • ½ cup dairy-free dark chocolate chips
  1. Preheat the oven to 375°F. Line a 6-cup standard muffin tin with paper liners.
  2. Put the flour, coconut, baking soda, baking powder, and salt in a large bowl and stir with a dry whisk to combine. Add the brown sugar and stir with the whisk to combine.
  3. Make a well in the center of the dry ingredients and stir in the milk beverage and lemon juice. Stir in the chocolate chips.
  4. Mound the mixture into the prepared muffin cups.
  5. Bake for 25 to 35 minutes, or until golden and a toothpick inserted in the middle of a muffin comes out clean.
  6. Put the muffin tin on a wire rack and let cool at least 15 minutes before serving.
  7. Serve warm or at room temperature. Covered tightly and stored in the refrigerator, leftover muffins will keep for about 2 days.
Chef’s Note: You may use regular whole wheat flour in this recipe. The muffins will be a bit more dense in texture.

Credit: This recipe is reprinted with permissions from Vegan For Everyone by Laura Theodore. Published by Scribe Publishing Company, ©2020. (Revised from Laura Theodore’s Jazzy Vegetarian Classics /BenBella Books, 2013.)
Recipe by Go Dairy Free at