Preheat the oven to 190°C/375°F/gas mark 5.
Line a 6-cup standard muffin tin with paper liners. Put the flour, coconut, baking soda, baking powder and salt in a large bowl and stir with a dry whisk to combine.
Add the brown sugar and stir with the whisk to combine. Make a well in the center of the dry ingredients and stir in the nondairy milk and the lemon juice. Stir in the chocolate chips.
Mound the mixture into the prepared muffin cups. Bake for 25 to 35 minutes, or until golden and a toothpick inserted in the middle of a muffin comes out clean.
Put the muffin tin on a wire rack and let cool at least 15 minutes before serving. Serve warm or at room temperature. Covered tightly and stored in the refrigerator, leftover muffins will keep for about 2 days.