A solid morning or afternoon ‘cuppa’ would not be complete without a little snack alongside! Usually, I would suggest a cookie of sorts, but sometimes you need something a little heartier with a bit more oomph, and to me, no other treat says ‘oomph’ quite like a classic muffin.
And boy, do these muffins deliver on that front! Coffee and chocolate are quite the combination and together in this muffin, they create a truly a wonderfully energising, and delicious snack for any time of day. Although, I probably wouldn’t suggest eating them for dessert if you’re sensitive to late doses of caffeine 😉
These muffins are 100% oil free, refined sugar free, gluten free, and of course, vegan friendly, meaning they’re just about suitable for anyone! Baking gluten free treats can be quite tricky at times, especially with muffins, as I’ve come to find. What I like most about this recipe though is the perfect flour-starch ratio which allows for the muffin tops to stay rounded and golden! And the fact that they’re incredibly soft and fluffy also helps.
A few quick substitution notes for this recipe:
– If you can’t tolerate caffeine, I would recommend subbing the coffee with roasted dandelion, as it provides the same great coffee ‘essence’, just without the caffeine. Alternatively, use a strong brewed, caffeine free chai tea, or regular plant-based milk of choice.
– If you can’t get your hands on date sugar, coconut sugar is an excellent replacement. If you prefer just to use regular sugar (keeping in mind the recipe will no longer be RSF), I recommend brown sugar, just to keep the additional caramel-style flavour about the muffins.
However, if you need no substitution, then go right ahead!
I guarantee that these will be a massive crowd pleaser and stomach satisfier, so give ’em a go, and if you photograph ’em, tag me! And if you have any comments, suggestions or just general feedback, please let me know as well! I love hearing from you all.
So without any further ado, let’s get to it!
RECIPE: Salted Caramel Coffee Muffins
Vegan. Gluten Free. Refined Sugar Free. Oil Free.
1 1/4 cup almond meal
1/2 cup GF plain flour
1/4 cup arrowroot
1/2 cup date sugar, scant
2 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1 block Salted Caramel Chocolate
Your favourite coffee! Enough to make a strong 3/4 cup.
Pinch of salt
- Firstly (and as always), preheat an oven to around 175°C, and line a 12-hole muffin tray.
- Brew the coffee! I recommend brewing at least 2 separate batches, totalling the required amount, as this will keep the muffins flavourful. Allow to cool completely.
- In a large mixing bowl, sift together the arrowroot, plain flour, spices and baking powder. Stir through the almond meal, salt and date sugar, and thoroughly combine.
- Chop each square of chocolate into quarters, and carefully fold through the flour mixture. Lastly, add the cooled coffee! Mix to form a smooth batter and spoon equal amounts into each muffin hole, filling no further than 3/4 of the way.
- Bake for 20-22 minutes, or until a skewer is inserted and comes out clean. Allow the muffins to cool in the tray for about 10 minutes before transferring to a wire rack to cool completely. But just like any good chocolate based muffin, these are best eaten warm.
Happy eating, lovely souls!