Vegan Double Chocolate Coconut Muffins

Vegan Double Chocolate Coconut Muffins

These muffins are full of fiber because I’ve only used whole grains, including fiber-rich & healthy fats-rich coconut and almond flours, as well as flax seed! These are good to make ahead and freeze if needed. They come in handy as an energy-filled after school snack. This recipe makes 12, but you can easily double if you would like to!


Dry ingredients:

1 cup whole wheat flour

½ cup oats

½ cup coconut flour

½ cup almond flour

½ cup sugar

¼ cup cocoa powder

2 tsp baking powder

1 tsp baking soda

½ cup chocolate chips

Salt- ½ tsp

Walnuts- broken into pieces, shredded coconut- optional mix-ins


Wet ingredients:

For flax “eggs”: Mix 4 tablespoons ground flax seed + ¾ cup hot water, set aside for 10 mins

Vanilla extract- 1 tsp

¼ cup apple sauce

¼ cup avocado oil

¼ cup almond milk (or nut milk of your choice)



  1. Preheat oven to 400 degrees.
  2. Prepare the flax “eggs” and set aside.
  3. Line muffin tin with muffin baking liners.
  4. Mix all dry ingredients except oats in a large bowl. Pour all ingredients through a sieve into another bowl in order to mix well. Note: Oats will need to be added after this step.
  5. Mix all wet ingredients in a medium bowl.
  6. Make a well in dry ingredients and add wet ingredients.
  7. Mix with a large mixing spoon.
  8. Note: batter will be moist but slightly crumbly. If trouble mixing, add small amounts of almond milk (1 tablespoon at a time) and keep mixing.
  9. Fill muffin cups about ¾ full.
  10. Bake for 18 minutes (until toothpick inserted in center comes out clean.)
  11. Cool in pan for 5 minutes.
  12. Finish cooling on wire racks.



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