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Nut-Pulp Chocolate Muffins (Vegan, Gluten-free)

Here is another good reason to make nut-milk: you can make super yummy chocolate muffins with it that are really moist without being ‘fudgy’.
Course Muffins
Cuisine American
Servings 6 muffins


  • muffin form


  • 200 g nut-milk pulp
  • 105 g buckwheat flour
  • 75 g FAIR-TRADE cocoa powder
  • 125 g coconut sugar
  • 1 hpd. tablespoo psyllium fiber husk
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/3 teaspoon salt
  • 1 3/4 cup water
  • 40 g chocolate drops or chocolate chunks


  • Preheat the oven to 190°C. Mix the dry ingredients except the chocolate in a medium sized bowl. Make sure the nut pulp is quite crumbly before adding it to the mix.
  • Line the muffin tray with paper cups. Add the water to the dry ingredients and mix well.
  • Scoop the dough into the muffin form and fill each cup evenly. Place chocolate drops or chunks on top and gently press them into the dough.
  • Place in the oven and bake for approx.5 minutes before covering the muffins with a loosely placed sheet of aluminum foil. This way the chocolate won’t burn. Then bake the muffins for approx. another 20 minutes. Make sure to test with a skewer.
  • When the inserted skewer comes out of the muffins clean, take them out of the oven. Let cool down a little before transferring to a cooling rack.


Enjoy! :)
Keyword Buckwheat, chocolate, dairy-free, egg-free, Nut-Milk Pulp, oil-free