Description
These Gluten-Free Chocolate Espresso Muffins are the ultimate post-Thanksgiving treat! ☕️🍫 Perfect for a coffee-lovers’ pick-me-up with a dash of chocolate sweetness!
Ingredients
Scale
- 1/4 cup cocoa powder
- 1 1/2 cups gluten-free flour
- 1 teaspoon baking powder
- 2 tablespoons ground coffee or espresso powder
- 1 teaspoon cinnamon
- 2 tablespoons flax seed
- 3/4 cup of almond milk
- 2 eggs
- 1 teaspoon vanilla
- 1/4 cup brown sugar
- 1 tablespoon honey
- 1/2 cup mini chocolate chips
Instructions
- Preheat & Prepare the Pan: Start by preheating your oven to 350°F. Lightly grease a 12-cup muffin pan or line it with muffin liners to make cleanup easy.
- Mix Dry Ingredients: In a large bowl, whisk together 1 1/2 cups of gluten-free flour, 1/4 cup cocoa powder, 1 teaspoon baking powder, 2 tablespoons ground espresso, 1 teaspoon cinnamon, and 2 tablespoons of ground flaxseed.
- Combine Wet Ingredients: In a separate bowl, combine 3/4 cup almond milk, 2 eggs, 1 teaspoon vanilla extract, 1/4 cup brown sugar, and 1 tablespoon honey. Whisk these together until smooth and well-combined.
- Fold in the Chocolate Chips: Pour the wet ingredients into the dry ingredients, stirring gently until combined. Fold in 1/2 cup mini chocolate chips, being careful not to overmix—overmixing can make gluten-free muffins denser.
- Fill and Bake: Scoop the batter evenly into your prepared muffin pan, filling each about 3/4 full. Bake at 350°F for about 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool & Enjoy: Allow muffins to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely. These muffins are delicious slightly warm, so feel free to dig in as soon as they’re cool enough to handle!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast