Vegan coconut cream and chocolate chip muffins (black and white muffins)

Vegan coconut cream and chocolate chip muffins (black and white muffins)

This muffins were a pleasant surprise…I had a late-night craving for chocolate chip cookies, but no eggs or butter in the house.  This kind of dilemma presents itself almost weekly to me, and is what got me interested in experimenting with different ingredients and substitutes in the first place! 

So, I set out to make a delicious vegan chocolate chip cookie, with some leftover coconut cream, and a touch of late-night-cookie-craving-induced insanity.  My cookies turned out really well, and I even took photos to put the recipe on here.  But I made too much batter, as usual, and stuck half of it in the fridge overnight.  The next day, I couldn’t be bothered making more cookies (I know, I’m incredibly lazy) so I popped the rest of the batter in muffin cups and wandered away, only to come back to some really fantastic muffins!  These are quite light and fluffy, despite their lack of egg, with a hint of coconut flavour, and make an excellent snack. 

I don’t know if the batter needs to be refrigerated overnight to get this effect or not, since it was an accident, but I suggest refrigerating the batter for at least 30 minutes prior to baking.  Or, just make some cookies!

Vegan coconut cream and chocolate chip muffins

Makes approximately 8 muffins

Total time: 1 hour

Ingredients:

½ to ²/₃ cup sugar (depending on how sweet you like your muffins)

1 tsp vanilla extract

¹/₃ cup coconut cream

1 cup flour

½ tsp salt

½ tsp baking soda

¼ -¹/₂ cup water

½ cup of chocolate chips (or to taste)

First, cream the sugar and vanilla with the coconut cream till smooth.  It’s really important that there are no lumps of coconut cream left! Add the flour, salt, and baking soda, and start to mix – add water until you are able to fully incorporate the dry ingredients, and then stop.  Mix through the chocolate chips, and let the batter sit in the fridge for at least 30 minutes.  Fill the muffin cups ²/₃ of the way with batter.  Bake in preheated oven at 180C or 350F for 10-20 minutes, until the muffins have risen and spring back slightly when touched.