Coffee Cake Muffins
Ingredients
- 2 cups flour gluten free
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup brewed coffee cooled
- ½ cup coconut oil
- ½ cup almond milk
- ¼ cup maple syrup
- 1 teaspoon vanilla
- 1 egg or flax egg, for vegans
- ½ cup chocolate chips or vegan chocolate chips
Mocha glaze
- 1.25 cups raw cashews
- ¼ cup maple syrup
- pinch salt
- 1 cup brewed coffee
Coffee
- 2 cups brewed coffee
- 3 teaspoons cocoa powder or chocolate powder
- 1 teaspoon cinnamon
- 5 tablespoons maple syrup
Instructions
Cappuccino Muffins
- Preheat oven to 350 degrees.
- Blend all ingredients, (except chocolate chips) in food processor until smooth
- Manually stir in chocolate chips
- Pour mix into cupcake pan, lined with cupcake liners. Makes approx. 12 muffins. Do not overfill.
- Bake 30-40 minutes until done (test with toothpick)
Mocha Glaze
- Add all ingredients to high speed blender. Blend until mixture is smooth like glaze.
Coffee
- Blend all ingredients in high speed blender until smooth
- Top with swirl of coconut milk, cinnamon stick and orange zest