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 minutesminutes
Cook Time 18 minutesminutes
Total Time 33 minutesminutes
Servings 12Muffins
Calories 219kcal
Author Ginny McMeans
Ingredients
2cupswhole wheat pastry flour
½cupcoconut sugar
1 ½teaspoonsbaking powder
¼ teaspoonbaking soda
½teaspooncinnamon
½teaspoonsalt
2teaspoonsinstant espresso powder
1tablespoonflaxseed meal mixed with 3 tablespoons water- set aside - this is used as the egg replacer
1cupunsweetened dairy free milk- I used almond
4ouncesdairy free butter- melted and slightly cooled
1teaspoonvanilla extract
¾cupchocolate 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.