Add 1 cup of almond milk with 1/2 cup of coffee grounds into a container with a lid. Shake or stir together and let sit in the refrigerator for 24 hours. Add cold brew almond milk into a french press, press down and pour out the almond milk. You want to have 1 cup of cold brew almond as a result, if you're not quite at 1 cup just add in a little almond milk and mix together with a spoon.

Preheat the oven to 350 degrees Fahrenheit

Combine the apple cider vinegar with the cold brew almond milk and let sit for a few minutes

Then add in vanilla extract, coconut oil, oats and 3 tablespoons of maple syrup

In a stand mixer add flour, baking soda, baking powder and sea salt and mix together

Then add in the wet ingredients to the dry ingredients & mix together again

Then fold in dark chocolate chips

In the meantime, create your topping by combing crumbled walnuts with remaining maple syrup

Fill a muffin tin 3/4 of the way full with batter and bake for 10 minutes

Remove from heat and add walnut crumble topping and bake for another 3 - 5 minutes to toast walnuts

Muffins are ready when an inserted toothpick comes out clean

Store in an airtight container and enjoy within 1 week