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Ingredients
- 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
Pro Chocolate Muffins
Prep Time: 10 minCook Time: 20 min
Servings: 8-10 muffins
Ingredients
- 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
Directions
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.