8 oz. coconut spread

5 oz. semisweet chocolate chips

4 oz. unsweetened chocolate, chopped

1/2 c. cultured coconut milk

1 t. vanilla

2 t. egg replacer

4 T. water

1 1/2 c. flour

3/4 c. sugar

3/4 c. coconut

2 t. baking soda

1/2 t. salt

Preheat oven to 400º F.

Place the coconut spread, chocolate chips and unsweetened chocolate in a microwavable bowl. Microwave on high until melted (~2 min), stirring every 30 seconds or so. Stir in the cultured coconut milk, vanilla, egg replacer and water. Whisk until smooth.

Combine the dry ingredients (flour, sugar, coconut, baking soda, salt) in a large bowl. Pour the chocolate mixture into the dry ingredients and stir just until combined.

Pour into muffin pans lined with muffin papers and bake for 20-25 min.

The Ultimate Muffin Book, pp. 88-89

Yield: 15 muffins