Vegan Muffin Recipes With Coconut Milk

These coconut muffins sure hit the spot when you want something slightly sweet, but filling. Not to mention that delicious coconut flavor added by both the coconut flakes as well as the coconut milk that goes into this recipe!

It has that slightly firm sweet crunch you want in a muffin top, but a good hearty base that will satisfy your bready craving.

Make these yummy muffins perfect for as a healthy breakfast option by reducing the amount of raw coconut sugar to half the amount, and sweetening with added finely chopped dates.

Vegan Blueberry Coconut Muffins

Too often store-bought muffins are eaten as a breakfast food, but they are filled with refined sugar, artificial flavoring, and refined white flour that contains no real nutrients.

You can also make a more dessert-like version of these coconut muffins as a healthier alternative to a regular dessert. Simply go with 1 cup of sweetener as opposed to the 1/2 – 3/4 cup. Also be sure to sprinkle the top with a slight dusting of fine raw cane sugar to get that crunchy sweet top.

Remember, this version should be used more sparingly if you are trying to have a healthy lifestyle. But we admit, they are oh so very yummy! Let’s just call this version “

Vegan Chocolate Chip Muffins

To get that crispy top, sprinkle a little fine grain raw cane sugar on top of the muffins before baking. Whether you choose to do the breakfast version or the dessert version, this gives a wonderful muffin-top crunch to it!

For sweeter muffins add 1/2 to 3/4 (your choice) cup raw coconut or cane sugar, for more breakfast-like muffins add 1/4 cup raw sugar and 1/4 cup finely chopped dates.

If you are a bread-at-every-meal fanatic like we are, you’ll also love our sweet old style cornbread recipe. It goes great with pasta, chili, or eaten by itself with a little butter and a drizzle of honey.These whole grain, toasted Coconut Chocolate Chip Muffins are oozing with rich, gooey chocolate and speckled with crisp, toasted coconut to make every bite delicious. They are egg and dairy free as well!

The Famous Five Wholewheat Coconut Milk Muffins (vegan)

I rarely go a week without making a batch of vegan muffins. There are so many different flavors and varieties, kids adore them and they are easy to take on the go. Adding some dairy-free chocolate chips and a toasted coconut to a basic muffin recipe is how these spectacular coconut chocolate chip muffins came to be. Oh and did I mention they're vegan? Pair one of these toasted coconut muffins with a hot mug of vegan bulletproof coffee and a serving of cheesy tofu scramble and you'll have a delicious, balanced vegan breakfast!

Step 5: Make a well in the center of the dry ingredients and add in the wet ingredients, including your thickened flax-egg. Mix until just combined.

Step 8: Bake the muffins for 15-22 minutes or until golden brown and a toothpick inserted into the center comes out clean.

Coconut Flour Oat Blueberry Muffins {vegan, Oil Free, Gf}

You can store these muffins in an airtight container at room temperature for 2 days. If you want them to last longer, store them in an airtight container in the fridge for up to a week. They will get harder as they sit in the fridge as the coconut oil will harder. Simply warm them up in the microwave until fluffy and soft!

To toast shredded coconut, simple spread 1-2 cups out onto a baking sheet and bake the coconut in the oven for about 5 minutes at 350F. Watch the coconut carefully towards the end of 5 minutes to make sure it doesn't burn! It will continue toasting once the pan is out of the oven so don't over-do it.

I like to wrap muffins individually in plastic wrap and place them in a freezer safe zip-lock bag. When you store them this way, they should last for about 3 months in the freezer.

Coconut Muffins (small Batch)

Love these Toasted Coconut Chocolate Chip Muffins? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.

These whole grain Toasted Coconut Chocolate Chunk Vegan Muffins are oozing with rich, gooey chocolate and speckled with crisp, toasted coconut to make every bite delicious.

Serving: 1 muffin Calories: 269 kcal Carbohydrates: 36 g Protein: 4 g Fat: 12 g Saturated Fat: 8 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 2 g Trans Fat: 0.003 g Cholesterol: 0.2 mg Sodium: 235 mg Potassium: 123 mg Fiber: 4 g Sugar: 18 g Vitamin A: 81 IU Vitamin C: 1 mg Calcium: 97 mg Iron: 2 mg

Gluten Free Vegan Dark Chocolate Muffins Recipe (dairy Free)

Plant Biased is my new cookbook and beginner's guide to eating a more plant based diet! I describe it as the book I wish I had when I went vegan back in 2013.Have a taste of the tropics with these Vegan Pineapple Coconut Muffins! They’re super soft, full of tropical flavor, and no one would ever guess that they are dairy-free + vegan.

When I went on a walk yesterday and could take off my jacket to feel the sun on my skinwithout shivering, I got the biggest smile on my face. It’s amazing how a little sunshine can make a city come alive.

After being in Costa Rica last week, basking in 90ºF+ weather, it was such a relief to come back to Seattle and see that spring has finally started toshow itself. The past few days, thesun has inched past the 60s and settled at 72º – even though I know we’ll still have a few cloudy days (it is Seattle, after all), the worst is officially over.

Spiced Coconut Pumpkin Muffins. Vegan Recipe

In order to celebrate the sun’s return, I wanted to make something tropical. Also, I was really missing all the pineapple that I ate while in Costa Rica. Seriously, there were piles of it on my plate every morning, along with mangos, watermelon, papaya, and 

 satisfied my craving for some more of the tropics. The recipe is adapted from my super popular Vegan Blueberry Muffins, which means it’s super easy and absolutely delicious.

This recipe is kept vegan by using a banana in place of an egg – the texture helps mimic the binding and moisture that an egg would add, but it doesn’t add much of a banana flavor. I used coconut milk, but if you have another dairy-free milk on hand, any kind would work. I just love adding in as many tropical flavors as I can!

Coconut Milk Chocolate Mini Muffins (vegan).

For the pineapple, I opted to buy fresh and dice it up into small pieces. I bought a container of precut pineapple to make life easier for myself, but you could also use canned pineapple. Just be sure to drain it and dice it up before using.

I used toasted unsweetened shredded coconut because I’m not a big fan of the texture of sweetened coconut, especially when it’s added to baked goods. I definitely didn’t think these were overly coconutty. My roommate doesn’t like coconut, but she still loved these! Toasting is definitely key – it adds so much flavor to those flakes.

These Vegan Pineapple Coconut Muffins have me craving summer, bad! Luckily, you can whip up a batch of sunshine while we wait :D enjoy!Pandan is a tropical plant whose leaves are commonly used for flavoring in South Asian dishes and desserts. The extract of pandan has been called “Asian vanilla, ” which is an apt description; I’ve seen it used in desserts ranging from pandan jelly, pandan bread buns, pandan waffles, pandan chiffon cake, to even pandan ice cream. The aroma of pandan is distinctive, almost nutty, with a floral undertone— really like nothing else. It’s intoxicating, wafting from a batch of freshly baked goods.

Toasted Coconut Chocolate Chip Muffins (vegan!)

For these muffins, I decided to pair pandan extract and coconut milk— two flavors that just seemed made for each other. I also added shredded coconut to the batter, and later sprinkled more atop the buns to toast in the oven.

I don’t like my desserts too sweet, and I think these are perfect; the crumb is rich and fluffy in texture and more cake-like than your typical muffin. Not sickeningly sweet or greasy like cupcakes, though– these are wholesome enough to enjoy for breakfast. I packed a dozen for a road trip with friends to the Oregon coast, and between the three of us we ate them ALL in one day, they were so good.

Preheat the oven to 375F and line/grease a 12-cup muffin pan. Combine soy milk and apple cider vinegar and set aside (the milk will begin to curdle).

The Best Vegan Blueberry Muffins

In a separate bowl, cream together sugar, melted coconut oil, coconut milk, and pandan extract. Pour in the milk/vinegar mixture to the dry ingredients, then add the pandan-sugar mixture.

Fold until well incorporated (be careful not to overmix; a few lumps are fine). Divide batter among prepared muffin cups, then sprinkle the top with the remaining ¼ cup shredded coconut.

Bake in pre-heated oven until a toothpick inserted in the middle comes out clean, about 20-25 minutes. Allow muffins to cool before removing from pan and transferring to a rack.

Vegan Banana Chocolate Chip Muffins

If you made this recipe let me know how you liked it by leaving a comment and a rating below! Also be sure to follow