The recipe for these vegan muffins evolved from a favorite vegan coconut banana bread. I removed the grated coconut, added coarsely chopped bittersweet chocolate, and baked the batter as muffins, finishing each with a sprinkle of unrefined cane sugar for an extra-crisp, irresistible top.
The result is a batch of muffins with an astonishingly satisfying texture: moist, tender, and studded with chocolate. The flavors are bold and comforting, while the method is straightforward, making this an ideal bake when time and energy are limited but hunger is strong.