Vegan in the Freezer

You are here: Home / Breakfast / Espresso Chocolate Chip Breakfast Muffins

Espresso Chocolate Chip Breakfast Muffins

Published: . Last Updated: by:

Jump to Recipe - Print Recipe

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 for vegan breakfast muffins with chocolate goodness.

One healthy breakfast muffin in front in a muffin cup sitting on a polka dot cloth.


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.

Lots of muffins are scattered in their cups on a cooling rack.

 

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

One overhead view of one muffin with chocolate chips showing through.

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.

Overhead photo of three baked vegan breakfast muffins on a kitchen striped cloth.

 

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.

Two photos for muffins. One of ingredients and on of dry ingredients only.

 

HOW DO YOU MAKE VEGAN 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.

Two process photos with mixing together the dry and wet ingredients for vegan breakfast muffins.

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.

Two photos with chocolate chips being folded into batter and then the batter in 12 muffin tins.

 

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

 

Square photo of one off center muffin with two peeking in on the sides.

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.

Square photo of one off center muffin with two peeking in on the sides.
Print
5 from 3 votes

Espresso Chocolate Chip Muffins

Espresso Chocolate Chip Muffins are deep rich muffins that are easy to make and you deserve that extra oomph of chocolaty goodness.
Course Breakfast
Cuisine Muffins
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 12 Muffins
Calories 219kcal
Author Ginny McMeans

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

IF FREEZING:
After they have cooled you may freeze them in a freezer safe ziploc bag or in any rigid sided freezer safe container.
They defrost quickly so it really doesn't take any planning. The microwave will also zap them in 20 seconds.

Nutrition

Nutrition Facts
Espresso Chocolate Chip Muffins
Amount Per Serving (1 Muffin)
Calories 219 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 3g15%
Cholesterol 1mg0%
Sodium 207mg9%
Potassium 162mg5%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 11g12%
Protein 3g6%
Vitamin A 25IU1%
Calcium 83mg8%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Subscribe and New Recipes Will Come Straight to Your Inbox!

Click to Subscribe!

 

Healthy Breakfast Muffins are deep rich muffins. Easy to make and you deserve that extra oomph of chocolaty goodness.

Vegan Breakfast Muffins are deep rich muffins - just what they sound like. Easy to make and you deserve that extra oomph of chocolaty goodness.

Deep rich muffins - just what they sound like. You deserve that extra oomph of chocolaty goodness.

Reader Interactions

Comments

  1. Ginny McMeans

    Not straight across Deena. I have not made these muffins with oat flour so I don’t know the measurements and other ingredients should also be added such as Xanthan gum.

  9. Ginny McMeans

    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. 🙂

  10. SGFitz

    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)

  12. Catherine

    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!

  25. Sara @ Bitz & Giggles

    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!

  26. Ginny McMeans

    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.

  28. Ginny McMeans

    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.

  29. Christine McMahan

    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

Leave a Reply

Your email address will not be published. Required fields are marked *






Menu
Search
Homepage link×