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 and flavourful.
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, sharing numerous batches of mediocre but good-enough-to-eat muffins with willing family members. So, I’m excited to bring to you these vegan chocolate chip coconut flour muffins!
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 Tupperware 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. My mum, who is trying to eat healthier in 2020, always brings these to work to enjoy at her desk.
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.
There’s obviously nothing wrong with regular flour, but coconut flour 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.
If you’re looking for a muffin recipe made with regular gluten-free flour, why not try my cranberry orange muffins?
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.
In a different mixing bowl, whisk together the plant based milk, maple syrup, vanilla extract, flax egg and almond butter. Then, add the dry ingredients to the wet and mix together until thoroughly combined.
Fold in the chocolate chips/chocolate chunks and divide evenly between muffin cases. Bake in the preheated oven for 20-25 minutes and allow to cool for at least 15 minutes before serving.
Store these muffins in the fridge in an airtight container for up to 5 days. They are also freezer-friendly.
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.
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
- 3 tbsp maple syrup
- 1/2 tsp vanilla extract
- 1 flax egg (combine 1 tbsp ground flax and 2 tbsp water, allow to sit for 5 minutes)
- 2 tbsp almond butter
- 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.
- In a different mixing bowl, whisk together the plant based milk, maple syrup, vanilla extract, flax egg and almond butter. Then, add the dry ingredients to the wet and mix together until thoroughly combined.
- Fold in the chocolate chips/chocolate chunks and divide evenly between muffin cases. Bake in the preheated oven for 20-25 minutes and allow to cool for at least 15 minutes before serving.
- Store these muffins in the fridge in an airtight container for up to 5 days. They are also freezer-friendly.