top of page

Chocolate Chip Coconut Muffins

Soft, fluffy, and scrumptious! These Chocolate Chip Coconut Muffins are made with wholesome ingredients and have the most delicious coconut taste.

I made these muffins with Arius for his school Christmas Party, and I think they're a great balance of healthy and sweet! Quick to whip up and perfect for a holiday treat, packing in lunch kits, or sharing with your loved ones.

Yield 20 muffins


  • 2 Cups Unbleached Organic Flour

  • 1 Cup Coconut Flour

  • 3/4 Cup Brown sugar

  • 3/4 Cup Coconut Sugar

  • 4 teaspoons Baking powder

  • 1 teaspoon Salt

  • 1 3/4 Cup plant-based milk (I used oat milk)

  • 1 Cup Extra Virgin Coconut Oil

  • 2 Tbl Apple cider vinegar

  • 2 Teaspoons Pure Vanilla Extract

  • 1/4 Cup Non-dairy Semi Sweet Chocolate Chips


  1. Preheat your convection oven to 400ºF

  2. Add the dry ingredients (except the chocolate chips) to a mixing bowl, and use a whisk to mix until well combined. Whisking helps to aerate the flour for light and fluffy muffins.

  3. Fold in the liquid ingredients with a spatula, then fold in the chocolate chips.

  4. Scoop the batter into your muffin pans. Approximately 1/4 cup of batter for each muffin cup.

  5. Place in the oven and bake for 17-20 minutes. Test with a toothpick to make sure they are properly baked.

155 views0 comments

Recent Posts

See All
bottom of page