Allison Cafe

Just a few chips on top gives just enough chocolate sweetness, without overwhelming the muffin

Continuing on my vegan baking adventures, I recently discovered a great way to make pumpkin bread minus the butter. These vegan muffins (or bread, the recipe works for either) had great flavor and texture. The lack of butter didn’t diminish the quality at all, in fact the addition of coconut milk gave them a rich and sweet flavor. The coconut and walnuts compliment the pumpkin nicely. The only complaint I had after sampling them was that the pumpkin flavor was not as strong as I would have liked. But for some, that probably is a good thing, depending on your love for pumpkin. And when you add a few dark chocolate chips on top, it makes for an extra sweet treat.

Coconut Pumpkin Muffins

Makes approx. 2 dozen muffins, or 2 loaf pans 8″x4″

Ingredients

• 3 1/4 cups all-purpose flour
• 1/4 cup wheat germ
• 1/2 cup agave nectar
• 1 15oz can of organic pumpkin puree, unsweetened
• 3/4 cup coconut oil, melted
• 1/4 cup ground flaxseed meal
• 1 cup Trader Joe’s light coconut milk
• 2 tsp baking soda
• 1 tsp kosher salt
• 1 tsp freshly ground nutmeg
• 1 1/2 tsp ground cinnamon
• 2/3 cup unsweetened flaked coconut
• 1 cup chopped walnuts or pecans
• 1/4 cup vegan dark chocolate chips

Preparation

Sweet and Healthy Vegan Chocolate Chip Coconut Pumpkin Muffins

Grease and flour two 8″x4″ loaf pans or line 2 muffin pans with muffin liners. (or 1 loaf pan and 1 muffin pan) Preheat the oven to 350 degrees F. In a large bowl combine the flour, wheat germ, agave, pumpkin, coconut oil, flaxseed meal, coconut milk, baking soda, salt, nutmeg, and cinnamon. Mix well with a whisk until combined, being careful not to over mix and make the batter “tough”. Begin to fold in the coconut and nuts. Pour the batter into the prepared pans and/or scoop the batter into the muffin liners, filling them 2/3 full. Place a few dark chocolate chips on top of each muffin or along the top of the loaf pan mixtures. Bake the loaf pans for about 1 hour and the muffin pans for about 25 minutes, or until a wooden toothpick inserted in the middle comes out clean. Remove from the oven and allow to cool in the pan for about 10 minutes before transferring to a wire cooling rack. Allow to cool completely and store wrapped in plastic wrap or an airtight container. The cooked product can also be frozen for 1-2 weeks.

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