OMG…. these coffee cinnamon chocolate chip muffins are packed with flavour! As I love the 3 Cs 😂(coffee, cinnamon & chocolate chips), I just had to try baking these muffins and I loved it. These muffins are gluten free and vegan too!

I know that a lot of people do not like cinnamon. So I guess you can omit the cinnamon and just use the coffee and of course, don’t forget the chocolate chips 😊.

Frankly, I did cut down on cinnamon as I just wanted a slight flavour and made the coffee stronger instead.

Ingredients

• Almond flour – 140 g
• Oat flour – 80 g (I used regular oats and ground them finely)
• Tapioca starch – 32 g
• Cinnamon – 1 tsp
• Brown sugar – 120 g
• Baking powder – 2 tsp
• Salt – 1/2 tsp
• Chocolate chips – 90 g
• Freshly brewed coffee – 3/4 cup (cooled)

Method

• Preheat the oven to 180 degrees and line your muffin tray.
• Brew your coffee and let it come to room temperature or place in the fridge to cool faster.
• In a large bowl, add the almond flour, oat flour, tapioca starch, cinnamon, sugar, baking powder and salt and whisk together until there are no lumps remaining.
• Stir in the chocolate chips.
• Pour the coffee into the dry ingredients and stir until it is well mixed and smooth.
• Pour the batter evenly and they should be almost full. Place a few chocolate chips on the top of the batter.
• Bake for 20-25 minutes until golden brown and a toothpick inserted in the center of the muffin comes out clean.
• Transfer on to a wire rack and let them cool completely.

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