Espresso Chocolate Chip Muffins are easy to make and you deserve that extra oomph of chocolaty goodness.
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 219
Author Ginny McMeans


  • 2 cups whole wheat pastry flour
  • 1/2 cup coconut sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 teaspoons instant espresso powder
  • 1 egg replacer - mix according to your package directions, set aside
  • 1 cup almond milk
  • 4 ounces dairy free butter - melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 3/4 cup chocolate chips


  • Lightly oil 12 cup muffin tin
  • In a large bowl combine the flour, coconut sugar, baking powder, espresso, cinnamon and salt. Mix.
  • In another bowl add the 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.


After they have cooled you may freeze them in any of the methods shown in my article Preparing Food for the Freezer.
They defrost quickly so it really doesn't take any planning. The microwave will also zap them in 20 seconds.


Serving: 1Muffin | Calories: 219kcal | Carbohydrates: 28g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 207mg | Potassium: 162mg | Fiber: 2g | Sugar: 11g | Vitamin A: 25IU | Calcium: 83mg | Iron: 0.9mg