MAKES 6 MUFFINS
With minimal ingredients required, these semi-sweet, tasty, plant-based treats whip up fast and are ideal for an afternoon snack or nutritious dessert.
1½ c. whole wheat pastry flour (see note)
½ c. unsweetened shredded dried coconut
1 tsp. baking soda
1 tsp. baking powder
¼ tsp. sea salt
½ c. firmly packed vegan brown sugar or cane sugar
1 c. plus 2 Tbsp. milkadamia Creamy
2 tsp. freshly squeezed lemon juice
½ c. vegan dark chocolate chips
Chef’s note: You may use regular whole wheat flour in this recipe. The muffins will be a bit more dense in texture.
Photo courtesy of Annie Olivero. This recipe is revised from Laura Theodore’s Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites (BenBella Books, 2013). Reprinted with permission.