Miss Polly’s Super-Moist Fudgy Vegan Muffins with Organic Coconut, Coconut Milk & Hemp Hearts (full of Amino acids & Fiber) baked in!

My chocolate coconut muffins are moist and turned out incredible with a few simple healthy ingredients and my Cuisinart digital kitchen scale.

Amazingly they are gluten-free made with a gluten free flour that I made.

They’re incredibly vegan because I used egg replacement for the two eggs that would have been in it.

By all means if you want to use two eggs inatead- go ahead!

They have organic coconut and hemp hearts that have all the amino acids present.
For the 8 oz liquid I used coconut milk, that gave it added richness.

The recipe will appear on CookingUpAStormWithMissPolly.com later.

You’ll love them.

Makes 8 muffins and one 6 inch cake.

Recipe and photography by

Paulette “Polly” Motzko

Copyright November 2018

  • 8 oz of gluten free flour
  • 4 oz of granulated sugar
  • 1 teaspoon salt
  • 2 teaspoons Argo double acting aluminum-free baking powder or you can use Bob’s Red Mill, which is also very high quality one
  • 8 oz of coconut milk or you can use soy milk or almond milk
  • 2 vegan eggs or you can use regular eggs
  • 1 stick (1/2 cup) of butter or vegan margarine like Earth Balance
  • 1/4 to 1/3 cup Hershey’s extra dark chocolate cocoa powder
  • 1/3 cup Anthony’s thick shred organic coconut or other good quality unsweetened coconut
  • 3 tablespoons hemp hearts
  • 1-1/2 Flavorganics gluten free organic vanilla extract
  1. Simply mix all the dry ingredients together
  2. Cream in the wet the ingredients
  3. Blend thoroughly but don’t over blend
  4. Bake at 350 degrees for about 18 minutes and then check with a toothpick in the center. If any of it looks like it’s coming out wet then bake again for an additional 5 minutes.
  5. I baked mine for 18 minutes at 350° when I jacked up the oven to 375 and baked and additional 6 minutes.
  6. You will want to be very careful with these, because as in all gluten-free baked goods, they are very fragile.