Vegan Chocolate Muffins
Time 40 minutes
Servings 16 muffins


  • 220 grams whole wheat flour, (or gluten-free almond flour)
  • 1 regular US cup almond pulp
  • 70 grams muscovado, (or brown sugar)
  • 25 grams cocoa powder
  • 1 tsp baking powder
  • 2-3 ripe bananas
  • 1 tsp vanilla extract
  • 300 ml almond milk, (we prefer almond milk)
  • 100 ml of coconut oil, (or extra virgin olive oil)
  • 80 grams semi-sweet chocolate chips, (or nuts or seeds)


  • Preheat the oven to 350 °F.
  • Whisk the flour, pulp, cocoa powder, and baking powder together in a large bowl.
  • In a different bowl, combine the mashed bananas, coconut oil, vanilla extract, muscovado, and almond milk.
  • Slowly beat the dry ingredients into the wet ingredients until the dough is smooth and even. Do not overmix.
  • Add chocolate chips or nuts, and stir again.
  • Grease a muffin pan with a bit of oil and add your batter. Leave a little room as they will rise.
  • Bake the muffins for about 20 to 25 minutes or until they set. Test with a toothpick. If it comes out clean, your muffins are ready.
Keyword Almond Milk, almonds, chocolate, muffins, vegan