Espresso Chocolate Chip Breakfast Muffins have deep rich flavors. They are super easy to make and great as a snack too. You deserve the extra oomph of healthy breakfast muffins with chocolate goodness.
Are you thinking that these are called Espresso Chocolate Chip Breakfast muffins because they go good with coffee?
Well, that is definitely true but it is really because there is a little bit of espresso in the muffins.
It’s an instant coffee powder espresso but you don’t taste any of the coffee. It just makes the muffin flavors extra rich – with all of the other ingredients it’s like dark double chocolate.
We don’t drink instant coffee but I keep it on hand. It is one of those things that keeps forever and I use it in baking.
Every once in a while I will add espresso to recipes for muffins, cookies or chocolate frosting. It also makes you feel like you’re getting fancy.
Muffins are really very easy to make and actually quick too.
You can whip up a dozen in about a half an hour and then you’ll be on your way to having easy to grab delicious breakfasts and snacks.
They all freeze really well too. I’m kind of a muffin freak and have quite a few on the blog. For a very good reason, many of them have chocolate chips in them.
Just look at some of these Vegan Chocolate Chip Muffins
- Vegan Muffins Chocolate Chips with Macadamia Nuts
- Easy Vegan Pumpkin Muffins with Chocolate Chips
- Vegan Chocolate Chip Muffins with Streusel Topping
WHAT IS INSTANT ESPRESSO POWDER?
It’s like a secret ingredient. It’s just that little something extra that goes so well with chocolate.
Instant espresso powder is kind of like plain instant coffee but much more concentrated with a very deep flavor.
Adding a couple of teaspoons to the ingredients is not going to make these muffins taste like coffee at all.
It just makes for an extra intense luxurious sweetened chocolaty depth of flavor.
I highly recommend storing some in your pantry if you love baking with chocolate like me.
THE PERFECT INGREDIENTS
- Whole wheat pastry flour – creates super light and soft baked muffins while still incorporating whole grains.
- Coconut sugar – is a healthier unrefined sugar that makes these muffins slightly sweet without overpowering the chocolate flavors.
- Baking powder – adds volume to the muffins and a lighter texture.
- Cinnamon – is a warm, aromatic spice that balances the sweetness in these muffins.
- Salt – is a baking necessity.
- Instant espresso powder – intensifies the sweetened chocolaty flavor.
- Egg replacer (flaxseed meal) – one is sufficient here to add enough moisture to the flour and a good structure to these baked goods.
- Unsweetened Almond milk – has proteins and adds moisture to create a stable batter.
- Dairy-free butter – adds moisture and creates a more delicate crumb to each bite.
- Vanilla extract – enhances the flavors in these muffins.
- Chocolate chips – add delicious chocolate streaks and chunks in the muffins once baked.
HOW DO YOU MAKE HEALTHY BREAKFAST MUFFINS?
CHEF’S TIPS:
- You need a muffin tin or two muffin tins to hold 12 muffins.
- If you don’t want to oil the muffin tins you can use paper muffin cups.
- You need one large bowl for the final mixing and a medium bowl to mix the liquids.
- Mix the liquids well and the dry ingredients (except the chocolate chips) well in their separate bowls.
Add the liquid ingredients to the dry and mix until JUST blended. They’ll be a bit lumpy.
Add the chocolate chips and fold in. Divide among 12 muffin cups.
Bake at 400° for 15 to 18 minutes or until a toothpick inserted in the center comes out clean.
CHOCOLATE CHIP BREAKFAST MUFFINS
You have got to try these healthy breakfast muffins! It’s a super simple recipe with healthy ingredients, yet every bite feels like comfort food!
And don’t forget;
They’re the perfect baked goods to enjoy with your morning coffee – like a match made in heaven.
Every bit of these vegan Chocolate Chip Breakfast Muffins tastes like comfort food.
Another good thing is that they are nourishing enough for breakfast or as a healthier snack
More Easy Breakfast Recipes that Can Double as a Snack
- Healthy Breakfast Bars with Cranberries, Dates, and Apples
- Crescent Roll Breakfast Rings
- Healthy Morning Muffins
As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links. Read my disclosure policy here.
What Do You Think?
If you take a photo of your deliciously satisfying muffins I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.
Espresso Chocolate Chip Muffins
Ingredients
- 2 cups whole wheat pastry flour
- 1/2 cup coconut sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 teaspoons instant espresso powder
- 1 tablespoon flaxseed meal mixed with 3 tablespoons water - set aside - this is used as the egg replacer
- 1 cup unsweetened dairy free milk - I used almond
- 4 ounces dairy free butter - melted and slightly cooled
- 1 teaspoon vanilla extract
- 3/4 cup chocolate chips
Instructions
- Lightly oil 12 cup muffin tin
- In a large bowl combine the flour, coconut sugar, baking powder, baking soda, espresso, cinnamon and salt. Mix.
- In another bowl add the dairy-free egg mixture, milk, butter and vanilla.
- Mix well.
- Add to the dry ingredients and mix until JUST blended. A bit lumpy.
- Add the chocolate chips and fold in.
- Divide among 12 muffin cups.
- Bale at 400° for 15 to 18 minutes or until a toothpick inserted in the center comes out clean.
Notes
Nutrition
Subscribe and New Recipes Will Come Straight to Your Inbox!
Click to Subscribe!
Man, I love them 😀 Thanks Bintu!
I love them for breakfast with a nice cup of coffee too! Thanks Helen!
How delicious do these look, I bet they taste amazing when all warm out of the oven. Coconut sugar is a fab ingredient too.
Sounds tasty, I love the idea of having these for breakfast!
Muffins are great for breakfast and brunch. These with the espresso flavour sounds delicious, and I imagine very moreish. Something very yummy about coffee and chocolate together.
Such a brilliant idea to add espresso powder to enhance the chocolate in these muffins – these are the muffins that would jump start my mornings! Thanks for sharing!
Not annoying at all SGFitz. You can use regular granulated sugar. I would take out about 2 tablespoons and taste the batter. I just havn’t tried it before so it may be sweeter. It might be just fine with the whole 1/2 cup of sugar though.
I am glad you found this website too. So glad yo have you. Thanks for your compliments. 🙂
These look so wonderful! I truly hope this is not annoying, I am so grateful to everyone who shares recipes on-line. I am on a really tight budget and think I probably can use the whole wheat pastry flour – I *love* using whole wheat and all things that haven’t had the good nutrients stripped from them.
My question though is this – I have a pantry full of different kind of sweeteners and am afraid I don’t have other uses for coconut sugar. Has anyone had success with another sweetener?
Thank you, and I am so excited about finding this web site, I love having things that I can make on days when I have a bit more energy and then warm up on the not-so-great ones. And I love the ideas for the slow-cooker too! I don’t know what that amazing pasta dish on the cover of your cookbook is, but I want it! :0)
Hahaha Catherine! I am loving that so much 🙂
I made these this afternoon! Had one (yum), popped out to the store, came home, and hubby had eaten three! Guess they are hitting the spot. Thanks!
These look delicious! I love anything with a resemblance to dark chocolate!
Satisfying for sure Renee. Thanks!
I love muffins and I love comfort food. I’m sure these would make me a very happy camper!
Ha Michelle! Thanks so much 🙂
Thanks Kimberly!
Ginny, I’d love a dozen of these. I would eat them with my coffee, doubling my caffeine pleasure.
What great flavors and these muffins look absolutely perfect!
Great Kacey. Love that you bake vegan sometimes. They are so good and kids love them 🙂
Thanks Stephanie! Love it!
That is great Sara! You won’t be sorry you delved into the world of richness 🙂
I keep saying I am going to make muffins for breakfast for my daughter and never get around to it. These look delicious and love how simple they are (I enjoy vegan baking so this will be a fun experiment!)
What a yummy way to start the day…or end it 🙂 I could eat two right now!
I don’t drink coffee at all, but I would be willing to try some of these delicious muffins because of your disclaimer at the beginning! I LOVE chocolate, so if all the espresso is doing is enhancing the taste, I’M IN! Pinning to try!
You can use other flours but it changes the measurements a bit so I can not really give you an exact recipe. I know that 2 cups of whole wheat flour would be exchanged for 1-1/2 cups oat flour but I do not know how to change the liquids so that it would come out right. My guess would be 3/4 cup almond milk instead of 1 cup.
What other flours can I sub for the whole wheat pastry flour? I I tend to use oat flour. Thanks!
It is not unusual for muffins to get that damp top after a day. Bakeries are always baked the morning of so they do not have this problem – too much. I researched a little and you might want to remove them from paper cups if being stored and keep in a paper bag not a plastic container.
Love your recipes, going to. Try these muffins today. Whenever I bake muffins the tops don’t stay nice looking after they are baked. They get sort of “damp”, probably not a great description but hopefully you know what I mean.
Thanks,
Christine
These look rich and delicious! I’ll take one- or a dozen!