Baking with coconut milk feels so luxurious to me, like the equivalent of taking a bath in milk like Cleopatra – if the milk were non-dairy, of course, and bathing in it weren’t so wasteful and excessive. But you get my point.
There is something decadent about coconut milk. It’s the velvet of the non-dairy milks, and with it, these chocolate chip, zucchini, coconut muffins remind me of a 1900s garden party – summery, light, yet somehow sumptuous. In my mind, old-timey people eat them while dressed in white, playing croquet, wearing large hats, and carrying around parasols. And yes, I do understand that the people in my vision wouldn’t have had access to canned, organic coconut milk, but let’s just go with it.
All of this means that these muffins are a bit richer than my usual fare. I can’t pretend that because they contain shredded zucchini they are somehow appropriate for dinner or are the equivalent of a vegetable serving. But, if you want a treat that still has some healthy qualities, these will fit the bill. And it’s nice to have an extra special summer treat, now and again, no?
So, let us lay the scene: You are at the White Sands Hotel, Prince Edward Island, circa 1904. In the distance, Anne of Green Gables is eating ice cream for the first time, while a four-piece quartet strikes up a slow waltz. A gentle breeze brushes against your face. You take off one of your white gloves and pick a muffin up, off a silver tray. Ah, delicious.
Summertime. Luxury. That’s what these muffins are.
Heavenly Chocolate Chip, Coconut, and Zucchini Muffins
- Author: Emily Joldersma, R.H.N. (inspired by this recipe at How Sweet It Is)
- Recipe Notes: vegan, wheat-free, soy-free
- 1 cup organic oat flour
- 1 cup organic spelt flour
- Note: I also tried this recipe with 1 cup spelt flour, 2/3 cup quinoa flour, and 1/3 cup chickpea flour. Just as good! If you are concerned about gluten, try a combo of oat flour (certified gluten-free), quinoa, and chickpea.
- 1/2 cup unsweetened shredded coconut
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup canned coconut milk (the full-fat kind, taken from a can that has been stored at room temperature)
- 1/4 cup melted coconut oil
- 2/3 cup coconut palm sugar
- 1 1/2 teaspoons vanilla
- 1 cup shredded zucchini
- 1/4 cup pureed pumpkin or applesauce
- 2/3 cup dark chocolate chips (vegan)
- Preheat your oven to 350 F.
- Grease or line a muffin tin.
- In a large bowl, sift together flours, baking powder, baking soda, cinnamon, and salt. Add shredded coconut.
- In another bowl, whisk together canned coconut milk, melted coconut oil, and coconut palm sugar until fully combined. Add pureed pumpkin, vanilla, and shredded zucchini.
- Combine wet ingredients with dry and mix gently until almost combined.
- Add dark chocolate chips and finish combining, stirring just until mixed.
- Scoop into greased or lined muffin tin and bake for 20 to 25 minutes, or until the top of the muffin springs back when gently pressed.
- Cool for a few minutes, then remove from muffin tin to continue cooling. Note that these muffins freeze really well.
- Enjoy with a glass of almond milk and a game of lawn bowling.
© Eat Well, Live Vibrantly