Coconut Chocolate Chip Muffins

Coconut Chocolate Chip Muffins (2)

These sweet-but-good-for-you muffins hit the spot for breakfast, snack, dessert, or anywhere in between.


  • 2 cups flour
  • 1 and 1/2 teaspoons baking powder, divided
  • 1/2 cup applesauce
  • 1/2 cup flaxseed
  • 1/4 cup canola oil
  • 3/4 cup brown sugar
  • 1/4 cup light coconut milk
  • 3/4 cup non-dairy chocolate chips
  • 2/3 cup shredded coconut
  1. In a bowl, combine the flour and 1 teaspoon baking powder; set aside.
  2. In a large bowl, whisk together the applesauce and remaining 1/2 teaspoon baking powder. Add the flaxseed, canola oil, brown sugar, and coconut milk to the applesauce mixture.
  3. Add the dry ingredients to the wet ingredients, then stir in the chocolate chips and coconut shreds.
  4. Divide the mixture evenly among 12 muffin cups lined with paper liners. Bake at 350 degrees F for 25 minutes. Cool for 10 minutes in the pan before transferring to a wire rack.

Coconut Chocolate Chip Muffins (1)

Crumbly Coconut Dough

Coconut Dough (2)

With about 2 feet of snow outside, we needed something tropical around here! This easy sensory dough was the perfect indoor amusement.

Coconut Dough (1)

In a shallow bin, combine 1 cup coconut milk with about 2 cups cornstarch. You may have to adjust the ratios slightly; at first I had something similar to ooblek, but dusting the mixture with just a bit more cornstarch made it perfect. I crumbled it between my fingers and it began to look – and smell – like tropical sand!

Coconut Dough (3)

Add any fun items that will heighten the tropical vibe. I had a few bright purple flowers, as well as some star fish from the craft store. Veronika enjoyed plucking the flowers out, and testing their texture.

Coconut Dough (4)

More than anything, she loved simply stirring at the “sand”. This was a great way to keep busy and feel warm on a winter day.

Oatmeal Chocolate Coconut Chewy Cookies

Oatmeal Coconut Cookies (2)

These cookies are absolutely loaded with yummy ingredients, a few of which you can feel good about (rolled oats, shredded coconut), making it a treat you won’t mind giving your kids. You could also add 1 cup walnuts or raisins to the mix, if desired.


  • 1 cup Earth Balance butter
  • 1 and 1/4 cups brown sugar
  • 1/2 cup sugar
  • 2 Ener-G eggs
  • 2 tablespoons plain non-dairy milk
  • 2 teaspoons vanilla extract
  • 1 and 3/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups rolled oats
  • 2 cups non-dairy chocolate chips
  • 1 cup shredded coconut
  1. In the bowl of a stand mixer, cream together the butter, brown sugar, and sugar. Add the Ener-G eggs, milk, and vanilla; beat until combined.
  2. In a large bowl, combine the flour, baking soda, and salt. Add the flour mixture to the sugar mixture and beat until combined.
  3. Stir in the oats, chocolate chips, and coconut.
  4. Roll the dough into balls of about 1 tablespoon, and bake in batches at 350 degrees F for 12 to 14 minutes, depending on desired crispness. Let cool on the pans for 1 minute before transferring to a wire rack to cool completely.

Oatmeal Coconut Cookies (1)