MAKES 6 MUFFINS  

With minimal ingredients required, these semi-sweet, tasty, plant-based treats whip up fast and are ideal for an afternoon snack or nutritious dessert.

Ingredients:

1½ c. whole wheat pastry flour (see note)

½ c. unsweetened shredded dried coconut

1 tsp. baking soda

1 tsp. baking powder

¼ tsp. sea salt

½ c. firmly packed vegan brown sugar or cane sugar 

1 c. plus 2 Tbsp. milkadamia Creamy 

2 tsp. freshly squeezed lemon juice

½ c. vegan dark chocolate chips

Directions:

1. Preheat the oven to 375 degrees 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. Make a well in the center of the dry ingredients and stir in the nondairy milk and the lemon juice. Stir in the chocolate chips.
3. Mound the mixture into the prepared muffin cups.
4. Bake for 25 to 35 minutes, or until golden and a toothpick inserted in the middle of a muffin comes out clean.
5. Put the muffin tin on a wire rack and let cool at least 15 minutes before serving. 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.

Photo courtesy of Annie Olivero.  This recipe is revised from Laura Theodore’s Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites (BenBella Books, 2013). Reprinted with permission.