Introducing Vegan Chocolate Chip Espresso Muffins, the ultimate blend of sweet chocolate chips and smooth espresso. These muffins are light, moist, and perfect for breakfast or a snack, especially if you love coffee!
Why You’ll Love This Recipe:
- These muffins are fluffy, moist, and bursting with delightful flavors.
- Whip up a batch in just one bowl, and they’re ready in under 30 minutes.
- Enjoy your morning coffee and breakfast all in one delicious meal.
- Plus, they’re vegan, plant-based, and dairy-free.
- Easily make them gluten-free with 1:1 gluten-free flour.
- There’s nothing like the heavenly combo of a warm muffin and a steaming cup of coffee.
- It’s a fantastic way to use up those ripe bananas sitting on your counter.
Tips And Tricks:
- Use overripe, spotty bananas for the best flavor and easier mashing.
- Be careful not to overmix the batter to avoid dense muffins. Mix until dry ingredients are almost combined, then finish once chocolate chips are added.
- Sprinkle coffee beans and extra chocolate chips on top before baking for extra flavor and visual appeal.
- Fill only every other cavity in the muffin tin to ensure even baking and fluffy muffins.
Frequently Asked Questions:
- Can I use gluten-free flour instead of all-purpose flour? Absolutely!
- Can I use brewed coffee instead of instant coffee? You can, but stick with instant coffee for the best results.
- Which flour brand works best? King Arthur’s all-purpose flour or a 1:1 gluten-free flour blend are recommended.
Chocolate Chip Espresso Muffins
Ingredients
- 1/2 cup runny all-natural almond butter
- 1/2 cup coconut or cane sugar
- 3 ripe spotty bananas
- 1/4 cup melted coconut oil
- 2 tsp vanilla extract
- 1 tbsp instant coffee
- 1/2 tsp sea salt
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- 1/2 cup dairy-free chocolate chips
Instructions
- Preheat the oven to 350°F and line the muffin tin with liners, alternating between cavities.
- In a bowl, whisk together mashed banana, almond butter, coconut sugar, melted coconut oil, vanilla extract, and instant coffee until well combined.
- Add all-purpose flour, baking soda, and salt. Mix until nearly combined.
- Fold in the chocolate chips until evenly distributed.
- Spoon the batter into every other muffin cavity and top with additional chocolate chips and coffee beans if desired.
- Bake for 20-23 minutes or until a toothpick inserted into the center comes out clean.
- Let cool slightly, then enjoy these delectable muffins!
Notes
- Use overripe, spotty bananas for the best flavor and easier mashing.
- Be careful not to overmix the batter to avoid dense muffins.
- Sprinkle coffee beans and extra chocolate chips on top for extra flavor and visual appeal.