It took me two rounds to perfect this recipe. I am picky with my baked goods, and having to bake gluten-free makes me even pickier. My goal is always to create a baked good that I could put down in front of someone, without telling them what’s in it, and not have them say it’s “pretty good for being gluten-free”, but that’s it “REALLY good”, period. I think I achieved that with this muffin.
Basically, this muffin is the perfect solution to your 3 PM energy crash. It gives you complex carbs and healthy fats to prevent the “hangry” from coming on, and the staying power to get you through till dinner. It gives you a little dose of caffeine with the ground espresso, and it has chocolate in it. Chocolate just makes everything better.
- 2 eggs
- ¼ cup pure maple syrup
- ½ cup unsweetened almond milk
- 1 tbsp. melted coconut oil, melted and cooled
- 1 tsp. vanilla extract
- 2 tsp. apple cider vinegar
- 1 cup gluten-free oat flour
- 1 cup almond flour
- 3 tbsp. espresso beans, ground in a food processor, or 3 tbsp. instant coffee
- ¼ tsp. cinnamon
- ¾ tsp. baking soda
- ¼ tsp. salt
- ½ cup dairy-free dark chocolate chunks, plus more for topping
- Preheat your oven to 350 degrees F. Spray a muffin tin with nonstick spray, or oil with a little olive or coconut oil.
- In a large bowl combine all wet ingredients (eggs through apple cider vinegar, above). Whisk until well combined — your batter should be smooth and creamy.
- Next, add in all dry ingredients (except for the chocolate chunks). Stir to mix, then fold in the ½ cup of dark chocolate chunks.
- Spoon your batter into 9 muffin cups, and top with a few additional chocolate chunks. Bake for 20-25 minutes.
- Let cool for about 5 minutes, and then enjoy!