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Grain-Free Double Chocolate Viennese Coffee Muffins

Servings 11 -12 muffins

Ingredients

  • 2 cups almond flour
  • 1/4 cup unsweetened cocoa
  • 2 tablespoons instant espresso
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon golden flaxmeal
  • 1/4 teaspoon salt
  • 1/2 cup organic canola oil
  • 4 large eggs
  • 3 tablespoons honey
  • 2 tablespoons brewed coffee or water
  • 2 teaspoons vanilla paste or extract
  • 1 cup dark chocolate chips
  • turbinado sugar optional

Instructions

  • Preheat oven to 375°.
  • Combine almond flour and next 6 ingredients in a medium bowl.
  • Mix together oil, eggs, honey, coffee, and vanilla paste in another medium bowl.
  • Add oil mixture to dry ingredients and stir until well-combined. Stir in dark chocolate chips.
  • Pour batter into lightly-greased muffins tins to fill 3/4-full.
  • Sprinkle tops with a dusting of turbinado sugar, if desired.
  • Bake at 375° for about 13 minutes, or until a pick inserted in the center of a muffin comes out clean.

*very best, warm!

    if you like especially tall muffins, like me, fill only 11 of the muffin tins.