Double Chocolate Espresso Muffins [gluten-free]

Hi. Hello. Welcome. Today we’re eating tender, fluffy chocolate muffins for breakfast.

Care to join?

Okay, good.

Let’s do this!

I don’t even need to tell you the story of how this recipe came to life; I was craving chocolate cake but it was morning, so I made muffins, and here were are.

But, despite the anticlimactic origin story of this recipe, these muffins are so very dreamy.

They’re deeply chocolatey thanks to cocoa powder and dark chocolate chips, spiked with espresso (or strong coffee) for some major mocha cake vibes, made with oat and almond flours for a tender, moist, surprisingly light and fluffy gluten-free chocolate-cake-for-breakfast option, and, oh yeah, are stirred together in 1 bowl in less time than it takes to preheat your oven.

Serve them as is with a latte for a fun chocolatey breakfast situation, or smear with nut butter and/or greek yogurt for an added boost of hunger-satisfying protein and fat (my usual preference!); leftovers make for the best afternoon snack or grab-and-go breakfast the next day!

What I love most about this recipe is that it delivers majorly in the chocolate cake department while still being made with some more wholesome, muffin-appropriate ingredients. These aren’t like a bran muffin that just happens to have cocoa powder in them, but an actual chocolate muffin, designed to proudly flaunt it’s chocolatey goodness.

And, if that’s not reason enough to bake a batch this weekend, I just don’t know what would be.

If you try them out, be sure to let me know what you think by leaving a comment below or taking a picture of your muffins and sharing it with me on Instagram so I can see!

Happy baking, Friends!

Double Chocolate Espresso Muffins

Time: 35 minutes
Yields: 10

Ingredients:

• 3/4 cup strong brewed coffee, at room temperature (or 2 shots espresso + water to yield 3/4 cup. Use decaf if sensitive to caffeine)
• 1/4 cup extra virgin olive oil
• 2 large eggs
• 1/2 cup coconut sugar (can sub organic brown sugar or sucanat)
• 1 teaspoon vanilla extract
• 3/4 cup oat flour
• 3/4 cup almond flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 cup dark chocolate chips

Instructions:

1. Preheat oven to 375 degrees Fahrenheit. Line a muffin tin with 10 paper liners.
2. Add coffee, oil, eggs, sugar, and vanilla to a mixing bowl and whisk to combine. Add all remaining ingredients and whisk again to fully incorporate the flours into the batter. Batter will be thin.
3. Divide the batter evenly among the 10 muffin cups (I like to use a 1/4 cup dry measuring cup to keep them all even), then bake for 20-22 minutes, or until cooked through.
4. Let muffins cool in the pan for 10 minutes before serving, or let cool completely and store in an airtight container at room temperature for up to 3 days.

NOTES: you can make your own oat flour by blending rolled oats in a food processor or high-powered blender until a flour-like consistency is achieved (about 20 seconds).

MAKE IT VEGAN: swap two ‘flax eggs’ for the eggs: 2 Tablespoons ground flax + 6 Tablespoons warm water, stirred together and left to sit for 5 minutes before usin

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