Salted Coconut Chocolate Muffins (Vegan)


I'm in LA!

Yes, I am a new resident of Los Angeles and day by day I am finding new ways to navigate myself around this big city. To begin, I signed a lease for a new apartment with clean, white walls, light wood flooring, and very little furniture, which has provided me with an excellent opportunity to begin living minimally. Additionally, I'm working in coffee (again) and have picked up a freelance food writing job on the side. To say the least, I am quite the busy bee. 

Regardless, I broke in my oven not too long ago with a batch of these bad boys: salted coconut chocolate muffins. After a few test batches and minor tweaks, my new co-workers approve. Therefore, I'd like to present you with the first recipe developed out of my new home in the City of Angels; enjoy!




Salted Coconut Chocolate Muffins (Vegan)
Adapted from: Pinch of Yum 
Yield: 12 Muffins

Ingredients:
For the muffins-
2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water)
2 cups all-purpose flour
2 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons cocoa powder
2/3 cup orange cane sugar
1/4 teaspoon salt
1 cup non-dairy milk
1/2 cup strongly brewed coffee
1/2 cup olive oil
1 teaspoon pure vanilla extract
1 cup chopped dark chocolate
1/2 cup shredded unsweetened coconut

For the ganache-
1 cup non-dairy milk
1 cup chopped dark chocolate
1 tablespoon coconut oil
sea salt

Method:
  1. Preheat oven to 350 degrees and prepare a muffin tin with paper liners. 
  2. Prepare the flax egg by mixing the ground flaxseed with the water, set aside. 
  3. In a large bowl, combine the flour, baking powder, cocoa powder, sugar, and salt. 
  4. In a separate mixing bowl, whisk the milk, coffee, olive oil, vanilla, and flax egg together.
  5. Make a well in the center of the dry ingredients and add the wet ingredients to the well all at once. Use a rubber spatula to fold the ingredients together only until all of the flour is incorporated. Then, gently fold in the chopped dark chocolate and shredded coconut. 
  6. Fill the lined muffin tin 2/3 of the way full and bake for 15-20 minutes or until a toothpick into the center of the muffin comes out clean. 
  7. Meanwhile, make the ganache by heating milk to boiling point. Add the dark chocolate and coconut oil to a separate heat-proof bowl. Pour the hot milk over the chocolate and whisk continuously until all of the chocolate is completely melted. Let the ganache cool to room temperature before spooning over the top of the muffins. Sprinkle sea salt over the ganache. Serve immediately or store in a sealed container for up to 5 days.

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Maira Gall