Conversion Pixel
Skip to content
Stack of delicious vegan chocolate chip muffins made with Almond Cow machine

Pro Vegan Chocolate Chip Muffins

Prep Time: 5 minCook Time: 20-25 min

Servings: 12 muffins


  • 1 cup + 1 tbsp Cashew milk (almond milk, oat milk etc.)
  • 1 tsp Apple cider vinegar
  • 1 ¼ cup Gf baking flour
  • 1 cup Almond pulp
  • ¼ tsp Baking soda
  • 2 ½ tsp Baking powder
  • ¾ cup Coconut sugar
  • ¼ cup + 2 tbsp Avocado oil (sub with melted coconut oil)
  • 1 tsp Vanilla extract
  • ½ cup Vegan mini chocolate chips
  • Pinch of salt


Step 1

Preheat oven to 375 degrees Fahrenheit and line muffin tin with paper cups.

Step 2

In a small bowl combine milk, vinegar, vanilla extract and coconut oil and set aside.

Step 3

In a separate bowl add all dry ingredients (including almond pulp) except for chocolate chips and combine.

Step 4

Add wet ingredients to dry ingredients and mix until just combined*.

Step 5

Fold in chocolate chips.

Step 6

Scoop** batter into each muffin cup until it almost reaches the top.

Step 7

Sprinkle extra chocolate chips on top and bake in the oven for about 25 minutes until lightly brown and toothpick comes out clean.

Step 8

Let muffins cool for about 5-10 minutes in the muffin tin.

Step 9

Serve immediately and store leftovers in an airtight container for up to three days.


*Do not overmix.
**with a large sized ice cream scoop.