I’ve been told that these espresso chocolate chip muffins are the best muffins I’ve ever made, which considering how many muffins I’ve baked means they’re pretty darn fantastic.
They use flour, almond meal and oats which gives them a nice texture and taste. Flavored with espresso powder, a dash of cinnamon and large chocolate chunks; they’re the muffins to bake when you want something a little more special.
Espresso Chocolate Chip Muffins
- 1/2 cup coconut oil melted and cooled
- 2 large eggs
- 1/3 cup almond milk
- 1 tsp vanilla extract
- 2/3 cup light brown sugar
- 3/4 cup all purpose flour
- 1/3 cup oats
- 1 cup Almonds
- 1 1/2 tsp baking powder
- 1/2 tsp Salt
- 2 tsp cinnamon
- 2 tsp espresso powder
- 85g dark chocolate chopped
- 1/2 cup rolled oats
- 2 tbsp coconut oil softened
- 1/4 cup sugar
- pinch Salt
You will also need
- 12 hole muffin/cupcake tin
- 12 paper muffin liners
- Preheat oven to 180°C and line a muffin tray with paper liners
- Add the eggs, milk and vanilla to the melted and cooled coconut oil. Whisk to combine.
- Add the oats and almonds to a food processes and pulse until you get a mixture that resembles a coarse flour. You're essentially making your own oat and almond flour.
- In a large mixing bowl combine flour, ground oats and almonds, sugar, salt and baking powder together.
- Pour wet ingredients into dry ingredients and mix well. Stir in chopped chocolate.
- To make the streusel combine coconut oil, oats, sugar and salt in a small mixing bowl. Use your fingers to mix everything together into a crumble.
- Divide the batter into the muffin tins (fill each muffin about 3/4) full). Sprinkle streusel on the top of each muffin.
- Bake on the middle rack for 20 minutes, until a toothpick inserted into the center comes out clean.
- Remove and place on a wire rack to cool for 5 minutes before removing muffins from tin.
recipe adapted from Sprouted Kitchen
Zissy is the co-founder of Nutreats. She likes to make things, do things and wear things.