PS Coconut Chocolate Chip Muffins
Chef: Laura Theodore, The Jazzy Vegetarian
Makes: 6 muffins
Prep Time: 20 min
Cook Time: 25-35 min
Total Time: 45-55 min
INGREDIENTS
1½ c whole wheat pastry flour (see note)
½ c unsweetened shredded dried coconut
1 t baking soda
1 t baking powder
¼ t sea salt
½ c firmly packed vegan brown sugar or cane sugar
1 c plus 2 T sweetened nondairy milk
2 t freshly squeezed lemon juice
½ c vegan dark chocolate chips
DIRECTIONS
Preheat the oven to 375 degrees F.
Line a 6-cup standard muffin tin with paper liners.
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.
Mound the mixture into the prepared muffin cups.
Bake for 25 to 35 minutes, or until golden and a toothpick inserted in the middle of a muffin comes out clean.
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.
TIPS
With minimal ingredients required, these semi-sweet, tasty, plant-based treats whip up fast and are ideal for an afternoon snack or nutritious dessert.
You may use regular whole wheat flour in this recipe. The muffins will be a bit denser in texture.
With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author, Laura Theodore, truly is the Jazzy Vegetarian. Experience the JazzyVegetarian at:
www.jazzyvegetarian.com , www.lauratheodore.com , www.vegan-ease.com
Streaming Online Television Channel: www.jazzyvegetariantv.com
Facebook: https://www.facebook.com/JazzyVegetarian
