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Homemade Pro Chocolate muffins cooling on a drying rack

Pro Chocolate Muffins

Prep Time: 10 minCook Time: 20 min

Indulge in Almond Cow's Pro Chocolate Muffins - a blend of gluten-free oat flour, cacao, almond pulp, and cashew milk, sweetened with maple syrup and coconut sugar, studded with vegan chocolate chips.

Servings: 8-10 muffins


  • 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


Step 1

Preheat oven to 350 degrees Fahrenheit and line muffin tin with paper cups.

Step 2

In a medium sized bowl add oat flour, cacao powder, and baking soda.

Step 3

In a separate medium sized bowl whisk together milk, coconut oil, coconut sugar, maple syrup and almond pulp.

Step 4

Add wet ingredients to dry ingredients and mix until just combined and no lumps remain. Fold in chocolate chips.

Step 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.

Step 6

Remove muffins from tin and place onto a cooling rack for about 10 minutes.

Step 7

Enjoy immediately and store leftovers in an airtight container at room temperature for up to two days.