(MEATLESS MONDAYS/VEGAN RECIPES) Autumn is just around the corner! So for today’s Meat-Free Monday, we have a delicious Cocoa Cashew Butter Muffin recipe that is perfect for the fall weather. As always, happy eating! — Global Animal

Cocoa cashew butter muffins for Meat-Free Monday. Photo credit: vegan.sheknows.com

Cocoa Cashew Butter Muffins

Yield: 18 muffins


  • 3 cups white whole wheat flour
  • 1 cup unsweetened cocoa powder
  • 1 tablespoon baking powder
  • 1 tablespoon baking soda
  • 1/2 teaspoon salt
  • 2 cups Almond Breeze Vanilla Almond Milk
  • 1 cup granulated sugar
  • 6 ounces plain coconut or soy based yogurt
  • 1/2 cup nondairy sour cream
  • 2/3 cup cashew butter
  • 1/4 cup vegetable oil
  • 2 tablespoons pure vanilla extract
  • 1 cup chopped dark chocolate


  1. Preheat oven to 350 degrees F. and grease 18 muffin cups.
  2. In a large  bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk together almond milk, sugar, yogurt, sour cream, cashew butter, oil, and vanilla until smooth.
  4. Add almond milk mixture to the flour mixture and stir just until moistened. Stir in chopped chocolate.
  5. Fill 18 muffin cups and bake for 30 minutes or until muffins are lightly browned and cooked through.
  6. Let cool in muffin pans for 5 minutes then invert onto a wire rack to cool completely.
  7. Store in an airtight container up to 2 days or freeze. To freeze, place muffins on a baking sheet and freeze until firm then transfer to a heavy duty freezer bag. Freeze up to 2 months.

Recipe Courtesy: Michelle Borboa

More Vegan She Knows: vegan.sheknows.com

Learn more about the Meat-Free Mondays Challenge!