Vegan Chocolate Coconut Muffins

I think single parents must be superheroes.  Sean got home today after being gone for 4 days and 3 nights and I could not have been happier to see him!  Of course, Ruby being up all night screaming the night before he left didn’t make for a great start to the weekend.  Ruby also decided to pop out a few molars and suddenly stop nursing altogether.  We also had a terrible diaper rash to deal with.

And did I mention the snowstorm?  That meant we were basically stuck in the house all weekend.  It did motivate me to decorate the house for Christmas though.

Now Sean is home, Ruby is feeling better and I can sit back and relax in my decorated house.

I was thankful to have made some vegan chocolate coconut muffins on the day before Sean left so I had a supply of goodies to keep me going.

Please don’t let the word “vegan” scare you off! Vegan food can be delicious! I ate a lot of vegan food when I was off dairy because of Ruby’s skin issues. This muffin was (and still is) one of my favourite treats, vegan or not. I love coconut and I love chocolate. For those of you who do too, make these!

The original recipe called for a chocolate glaze but I found these muffins to be perfectly sweet and satisfying without it. Plus, it makes them easier to freeze for later.  I have made them with half all purpose white flour and half whole wheat flour when I want to make myself feel less guilty about eating chocolate for breakfast.

Vegan chocolate coconut muffins:
From Home Cooking Adventures


1 1/2 cup white all purpose flour
1 cup sweetened Coconut flakes
3 tbsp Cocoa Powder
1 cup Sugar
2 teaspoons Baking Powder
1/8 teaspoon Salt
1/4 teaspoon Cinnamon
1/4 cup canola oil
1 tbsp Vinegar
1 1/2 cups water
1 teaspoon Vanilla extract

Preheat the oven to 350F and line a muffin tin with liners.In a medium sized bowl, sift the flours, cocoa powder, salt, cinnamon and baking powder to combine. Add the coconut.

In a large bowl, mix the oil, water, vinegar and vanilla. Add the sugar and whisk to combine.

Add the dry ingredients to the wet, mixing until just combined.

Pour batter into the prepared muffin tin (3/4 full). Bake for 30 minutes or until a toothpick inserted comes out clean.

Makes 12 muffins

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