Coffee & Cinnamon Chocolate Chip Muffins

OMG…. these coffee cinnamon chocolate chip muffins are packed with flavour! As I love the 3 Cs πŸ˜‚(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.


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


  • 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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