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Pro Apple Cinnamon Muffins

Pro Chocolate Muffins

Servings: 8-10 muffinsPrep Time: 10 minCook Time: 20 min


  • 1 ¾ cup Gluten-free oat flour
  • ½ 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


  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.

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