Chocolate Chip Coconut Muffins


by: Gourmandelle

Bake + chocolate = Love, right?! You'll definitely love this recipe. I added some coconut flakes to make them taste even better! These are super chocolate chip muffins...I named them Coco-choco Muffins! Ha! I think all that sweetness went straight to my brain :))


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serves: 12

1/2 cup coconut butter

2 large eggs

1 cup almond milk (or any other vegan milk)

1 1/2 tsp pure vanilla extract

2 cups all-purpose flour (or use a healthy gluten-free flour; Unfortunately this was the only type of flour I had)

2/3 cups sucanat

1 tbsp baking powder

1/2 tsp sea salt

1 cup dark chocolate chips

1/3 cup coconut flakes

Nutrition Facts
Chocolate Chip Coconut Muffins

Servings Per Recipe: 12

Amount per Serving

Calories: 320

  • Total Fat: 16.3 g
  •     Saturated Fat: 12.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 32.1 mg
  • Sodium: 124.4 mg
  • Total Carbs: 39.2 g
  •     Dietary Fiber: 1.7 g
  •     Sugars: 19.2 g
  • Protein: 4.6 g

how is this calculated?

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1.  Preheat oven to 375 degrees F. Prepare your muffin tin by lining with paper cases and set aside.

2.  In a large bowl whisk together the eggs, vegan milk, and vanilla extract.

3.  In another large bowl whisk together the flour, sucanat baking powder, and salt. Stir in the chocolate chips. With a rubber spatula fold the wet ingredients, along with the melted butter, into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter! A few lumps are ok.

4.  Evenly fill the muffin cups with the batter, using two spoons /muffin. Place in the oven and bake for about 18 - 20 minutes. Test by inserting a toothpick; When they’re ready to come out, the toothpick will remain dry.

5.  Let the muffins sit in the tin for 1-2 minutes after you take them out of the oven, place them on a cooling rack for 10 minutes and then serve still warm, yumm!

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