Vegan Chocolate Chip Coconut Muffins for Everyone


It’s easy to bake from scratch with deliciously easy recipes like this one. These vegan chocolate chip coconut muffins use everyday ingredients, straight from the pantry. No specialty ingredients are required! They’re even healthy, whole grain, and plant-based, making them ideal for breakfast or dessert.

Vegan Chocolate Chip Coconut Muffins Review from Vegan for Everyone (dairy-free, egg-free, nut-free, soy-free, plant-based, and healthy!)

Vegan Chocolate Chip Coconut Muffins Recipe for Everyone

This recipe is a sample from Laura Theodore’s latest cookbook, Vegan For Everyone. It includes 160 family-friendly recipes, divided into the following chapters.

  • Vegan for Everyone by Laura TheodoreBreakfast Classics
  • Baked Goodies
  • Tasty Starters
  • Dressings and Dreamy Sauces
  • Raw-some Plates
  • Time for Soup
  • Yummy Sandwiches and Spreads
  • The Burger Joint
  • Pasta Impostors
  • Meal Stars
  • Veggies on Parade
  • Sweet Dreams are Made of This
  • Ultimate Chocolate Desserts

Yes, an entire chapter dedicated to chocolate desserts! These muffins even have a touch of dairy-free chocolate, but the recipe is from Baked Goodies chapter.

Vegan Chocolate Chip Coconut Muffins Review from Vegan for Everyone (dairy-free, egg-free, nut-free, soy-free, plant-based, and healthy!)

Alisa’s Quick Recipe Notes

I have a few additional baking and ingredient notes to help ensure these vegan chocolate chip coconut muffins turn out perfectly for your needs.

High Altitude – Vegan baked goods can be more finicky if baking above 3000 feet. The lack of structure can cause them to collapse if they rise too quickly. Cut the baking soda in half – to 1/2 teaspoon. In most cases this will do the trick. At very high altitude, you might need to reduce the baking powder, too.

Chocolate Chips for Everyone – See our Dairy-Free Chocolate Chip Guide to find the brand that fits your dietary need. Many are made on shared equipment and/or contain soy lecithin, which are common issues for many people. I usually turn to Enjoy Life Chocolate Chips for the safest option, but you might find another favorite in our guide.

Flour Options – As Laura notes, you can sub regular whole wheat flour, but the muffins will be denser. White-whole wheat flour is a whole grain option that’s slightly lighter than regular whole wheat flour. You can use all-purpose flour if you’d prefer a fluffier muffin. This recipe hasn’t been tested gluten-free, but your favorite gluten-free baking blend might work.

Vegan Chocolate Chip Coconut Muffins Review from Vegan for Everyone (dairy-free, egg-free, nut-free, soy-free, plant-based, and healthy!)

Special Diet Notes: Vegan Chocolate Chip Coconut Muffins

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.

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.)

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About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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