Coffee and chocolate? Yes please! Coffee and chocolate are a match made in heaven and are the perfect complements to a healthy dessert (yes, I eat muffins as dessert). These doughy muffins of joy are made of healthy flour, healthy fats, and have minimal processed sugar added (just from the chocolate chips) and could be made vegan if you buy vegan chocolate chips. Check out the recipe below!
Cappuccino Chocolate Chip Muffins (Adapted from Chocolate Covered Katie)
Ingredients
- 1 1/4 cup spelt flour
- 3 tsp instant coffee (can be reduced to 2 if you don’t want a strong coffee flavor)
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
- 3/8 tsp salt
- 3/4 cup almond milk or any other milk of choice (I use almond)
- 2 tbs melted coconut oil
- 5 tbs maple syrup
- 2 tsp vanilla extract
- 2 tbs greek yogurt or dairy free yogurt
- 2 tsp apple cider vinegar
- 1/2 cup dark or semi-sweet chocolate chips
Directions
- Preheat oven to 375 degrees and grease a muffin tin (makes about 10-12 large muffins)
- Combine the flour, coffee, baking soda, baking powder, cinnamon, salt, and chocolate chips together
- In a separate bowl, mix the almond milk, maple syrup, vanilla, yogurt, apple cider vinegar, and coconut oil
- IMPORTANT: let the almond milk get to room temperature before mixing everything, or else the coconut oil will harden in the mixture and it’s just a big ol’ mess (trust me, I made this mistake)
- Add the wet ingredients to the dry and stir to combine
- Using an ice-cream scoop or spoon, pour the batter in the muffin tin
- Bake for 10-12 minutes or until toothpick comes out clean
- Enjoy!