Servings: 12 muffins
Preheat oven to 375 degrees Fahrenheit and line muffin tin with paper cups.
In a small bowl combine milk, vinegar, vanilla extract and coconut oil and set aside.
In a separate bowl add all dry ingredients (including almond pulp) except for chocolate chips and combine.
Add wet ingredients to dry ingredients and mix until just combined*.
Fold in chocolate chips.
Scoop** batter into each muffin cup until it almost reaches the top.
Sprinkle extra chocolate chips on top and bake in the oven for about 25 minutes until lightly brown and toothpick comes out clean.
Let muffins cool for about 5-10 minutes in the muffin tin.
Serve immediately and store leftovers in an airtight container for up to three days.
*Do not overmix.
**with a large sized ice cream scoop.