Vegan Cinnamon Coffee Chocolate Chip Muffins
Vegan Gluten-Free Cinnamon Coffee Chocolate Chip Muffins are SO RICH in flavor and incredibly moist with the most delicious, robust flavor. These muffins are just 8 ingredients, dairy-free, oil-free and ready in 30 minutes!
Servings: 8 muffins
Ingredients
- 1 1/4 cups (140g) superfine blanched almond flour (see NOTES)
- 1/2 cup + 2 tablespoons (80g) superfine oat flour (I use Bob's Red Mill)
- 1/4 cup (32g) tapioca starch
- 4 teaspoons cinnamon (use half for a milder cinnamon flavor)
- 1/2 to 3/4 cup (96g-144g) coconut sugar (depending on how sweet you want them, note that using coffee makes things more bitter so if using the coffee I always use 3/4 cup)
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/4 cup + 2 tablespoons (90g) dairy-free semi-sweet chocolate chips (I use Enjoy Life brand)
- 3/4 cup (180g) strong brewed coffee that has been COOLED (the stronger it is, the stronger the muffins, sub with a light plant-based milk such as almond or rice milk if you don't want to use coffee and add a teaspoon of vanilla extract)
NOTE
- I always recommend a scale for baking for complete accurate results, as we all measure with cups differently. This will help prevent fails. This means you ONLY need a bowl and the scale, you will not need to measure with cups and compare them to weights. That is unnecessary as my recipes are tested using strictly the weights and this is how you will get accurate results. Additionally, even different measuring cups vary, so your weights would be differently likely anyways. Just add the bowl to the scale, hit zero and add the ingredients, hitting zero before each ingredient addition.
- I use this scale.
Instructions
- Preheat the oven to 350F degrees and place 8 liners in a muffin pan. I always use Reynolds Stay-Brite interior foil lined because they never stick and perform perfect every time.
- Brew your coffee. Place in the fridge or let it come to room temperature before making the muffins or it will melt the chocolate chips.
- Add the almond flour, oat flour, tapioca starch, cinnamon, coconut sugar, baking powder and salt to a large bowl and whisk together until there are no lumps remaining. When measuring the almond flour, make sure to use a scale for accurate weight measurements. Otherwise, using a measuring cup, scoop out the almond flour with it and lightly pat down and then level off with your finger. Stir in the chocolate chips.
- Pour the coffee (or plant milk if not using coffee) into the dry ingredients and stir until it is well mixed and smooth.
- Pour the batter evenly among 8 liners, they should be basically full. Top with a few extra chocolate chips on the tops for presentation, if desired. Bake for 20-25 minutes until golden brown and the tops are firm to the touch, slightly cracked and a toothpick is completely clean. Let them cool 15-20 minutes before eating, as they will finish cooking and firming up. These are just as incredible the next day too. I keep them stored in a tight container at room temperature so they stay soft.
Notes
- ALMOND FLOUR: For the almond flour, make sure to use a superfine one or the muffins will be more gritty/dense and verging on too moist. I recommend King Arthur, Honeyville, Wellbees or the HEB brands.
- Adapted from my popular Best Vegan Blueberry Muffins