- Mix the dry ingredients: In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Mix well to distribute the ingredients evenly.
- Incorporate the wet ingredients: In another bowl, mix the almond milk, melted coconut oil, and vanilla. Ensure the coconut oil is at room temperature so it doesn’t solidify.
- Combine and add the almonds: Add the wet ingredients to the dry ingredients and stir until well incorporated. Gently fold in the almonds.
- Bake: Spoon the batter into muffin tins and bake in a preheated oven at 350°F (180°C) for 18-20 minutes. The muffins should be firm to the touch, and a toothpick should come out clean.
These muffins are a hit among vegans and non-vegans alike!
Store them in an airtight container and enjoy the intense chocolate flavor with the crunchy almonds.
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