Healthy vegan chocolate chip coconut flour muffins, that are oil-free and gluten-free! These are a great dessert or make-ahead breakfast that’s easy, flavourful and made with just a handful of ingredients.
I’ve been obsessed with healthy/healthy-ish baking recently. When I first started my blog I specialised almost exclusively in savoury recipes. But, life is all about stepping out of comfort zones!
I have to say this recipe required a good amount of trial and error. Which means, enjoying my morning coffee with batches of mediocre but good-enough-to-eat treats. So, I’m excited to finally bring to you these vegan chocolate chip coconut flour muffins and I hope you love them as much as I do!
Vegan coconut flour muffins with chocolate chips
One of the easiest ways to eat healthier is preparation. To me, this means having plenty of grab-and-go options in my fridge. It’s literally clogged with meal prep boxes 90% of the time. With just a little bit of prep, you can remove two major obstacles to healthy snacking: indecision and lack of time.
Now, let’s discuss these muffins. They have a crumbly, dense texture (don’t panic if they don’t rise a whole lot in the oven). Also, they are not super sweet, which makes them ideal for a meal prep breakfast option or a healthier snack that tastes like dessert, but won’t leave you feeling heavy.
I like these smothered in a thick layer of PB or vegan butter, served with a cup of tea or coffee. And of course, the addition of chocolate chips is the best way to make any treat taste much more delicious!
Muffins made with coconut flour
Coconut flour is high in protein and fibre, which makes it a great option for healthy baking as it leaves you fuller for longer. It’s also great for those following a lower carb diet.
If you don’t like the taste of coconut, don’t worry. In most baked treats like these coconut flour muffins, the other ingredients mask the taste of coconut really well.
If you’ve never baked with coconut flour before, I have to say that it does result in a very interesting texture and is a great option for those with special dietary preferences or requirements.
Can I replace the coconut flour?
I tried the recipe with a half and half mixture of coconut and almond flour, and while the texture was good, they did not keep their shape that well. I also would not recommend using regular or regular gluten-free flour, because the muffins will not have their unique flavour.
How to make vegan chocolate chip coconut flour muffins
Preheat the oven to 180 degrees C/350 F.
In a small mixing bowl, whisk together the coconut flour and baking powder.
Next, add the plant based milk, flax egg, peanut butter and maple syrup. Mix together really well once again.
Fold in the chocolate chips/chocolate chunks and divide evenly between muffin cases. I would recommend using silicone muffin cases as it will prevent sticking and will make the muffins much easier to remove.
Bake in the preheated oven for 30-35 minutes and allow to cool for at least 15 minutes before serving.
Freezing and storing
You can store these muffins in the fridge in an airtight container for up to 5 days. They are also freezer-friendly and will last in the freezer for up to 2 months.
Notes, tips and substitutions
- If you want to make these coconut flour muffins lower in sugar, you can omit the chocolate chips or replace them with berries.
- As the texture is quite crumbly, it’s really important to let these rest for 15 minutes before removing them from the cases.
- For best results, use either a non-stick muffin tray or silicone muffin cases.
- Eat these either by themselves, or with nut butter/extra chocolate drizzled on top.
Other healthy vegan sweets
- Peanut butter cups
- Almond flour cookies
- Gluten-free banana bread
- Banana oatmeal cookies
- 4-ingredient fudge
Let me know in the comments: what’s your favourite type of flour? If you give these vegan chocolate chip coconut flour muffins a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating.
Vegan Chocolate Chip Coconut Flour Muffinns
- Conventional oven
- Mixing bowl
- Silicone muffin cases
- 1/2 cup coconut flour
- 1/2 tsp baking powder
- 1 cup plant based milk
- 1 flax egg (combine 1 tbsp ground flax and 2 tbsp water, allow to sit for 5 minutes)
- 2 tbsp peanut butter
- 3 tbsp maple syrup
- 1/2 cup vegan chocolate chips or chunks
- Preheat the oven to 180 degrees C/350 F.
- In a small mixing bowl, whisk together the coconut flour and baking powder.
- Then, add the plant based milk, flax egg, peanut butter and maple syrup. Mix together well.
- Fold in the chocolate chips/chocolate chunks and divide evenly throughout the muffin tray.
- Bake in the preheated oven for 30-35 minutes and allow to cool for at least 15 minutes before serving.