Espresso Muffins

Espresso Muffins:

Makes 6 Muffins 

What a great way to start the day with these quick and easy muffins, that's sweet and satisfying! These have a rich coffee flavour and a hint of chocolate (you can't go wrong with chocolate 😉). These muffins are great, keeping you full and energized. All you need is a few ingredients.

Ingredients:

- 3/4 cup of all-purpose flour

- 1/4 cup of oat flour 

- 1/4 cup of coconut sugar + 3 tablespoons of maple syrup

- 1/4 teaspoon of baking powder 

- 1/4 teaspoon of baking soda

- 1 teaspoon of espresso powder

- 1 shot of espresso

- 1/2 cup of milk (I used almond milk)

- 1 large egg

- splash of vanilla extract

- pinch of salt

- handful of mini chocolate chips

Directions:

1. Preheat the oven to 350°F. Brew your espresso shot, and set it aside. In a small bowl, whisk together the dry ingredients and set them aside. 

2. In another small bowl, whisk together the egg and sugars. Then add the rest of the wet ingredients, until combined. Then slowly add the wet ingredients to the dry ingredients, until the batter looks like cake batter.

3. In a 6 muffin pan, line with silicon cups or paper cups but make sure you spray them because there is no oil in this recipe and they'll stick to the paper. Divide the batter evenly in the muffin pan. Then sprinkle the top with chocolate chips.

4. Put in the preheated oven for 18 to 20 minutes, or until the toothpick comes out clean. Then add whatever topping you like, I used peanut butter and extra chocolate chips (because why not 😁) 

These muffins should be stored in an air-tight container for a couple of days.

Hope you enjoy making these, and tag me on Instagram.