Pro Chocolate Muffins
Instructions
1. Preheat oven to 350 degrees Fahrenheit and line muffin tin with paper cups.2. In a medium sized bowl add oat flour, cacao powder, and baking soda.
3. In a separate medium sized bowl whisk together milk, coconut oil, coconut sugar, maple syrup and almond pulp.
4. Add wet ingredients to dry ingredients and mix until just combined and no lumps remain. Fold in chocolate chips.
5. Pour batter evenly into each muffin tin about ¾ full. Sprinkle some extra chocolate chips on top if preferred. Bake for about 20 minutes until toothpick comes out clean.
6. Remove muffins from tin and place onto a cooling rack for about 10 minutes.
7. Enjoy immediately and store leftovers in an airtight container at room temperature for up to two days.
Ingredients
1 ¾ cup Gluten-free oat flour½ cup Cacao powder (unsweetened)
1 cup Almond pulp (strained)
1 tsp Baking soda
1 cup Cashew milk (or any other plant-based milk)
3 tbsp Coconut oil (melted and cooled)
¼ cup Coconut sugar
¼ cup Maple syrup
½ cup Vegan chocolate chips
Similar recipes
These Chocolate Fudge Cookies will live in your head rent free. Made extra tasty with the help of three types of chocolate and almond pulp.And if you are making a...
Dairy-free Parisian hot chocolate recipe made with only 4 ingredients and water. You won't believe your taste buds with this cocoa dream with a meringue cloud on top.
Vegan Tomato Curry Lentil Stew | Healthy, Cozy & Flavor-Packed!a warm, comforting, and incredibly delicious Tomato Curry Lentil Stew made with simple whole-food ingredients. This recipe is naturally gluten-free, high-protein,...
This Almond Milk Espresso Martini is a rich and velvety twist on the classic. And it's made even smoother with fresh, homemade almond milk with your Almond Cow! Natural sweetness...