Good Morning Coffee Muffins
Muffins are pretty much just unfrosted cupcakes disguising themselves as a ‘healthy’ breakfast or snack option. Am I right, or am I right?
Growing up, muffins were a pretty big staple in my diet, whether they were store bought or homemade. When we had the chance, my mom and I would hop into the kitchen and bake the day away.
When I was going through all of my moms cookbooks and things after she passed away, I came across this old muffin recipe book that we used to use ALL the time, and I was so excited. The Cosmic Muffins cookbook (pictured) was written by a woman named Susan Fleming back in 1990, in my hometown - Victoria BC!
I always do what I can to adapt my favorite recipes to make them healthier, while maintaining the quality in flavor and texture of the original! I’ve adjusted these beautiful coffee muffins to be gluten free, vegan, and refined sugar free, with an option to be completely sugar free as well (which is my personal preference as of late).
I have to say, these muffins may be some of the best I’ve made to date - and my roomie agrees! They are soft and spongey, with a lovely subtle coffee flavor. I can’t help but think about how perfectly they would pair with a late morning latté or americano.
I’d also highly recommend experimenting with different toppings for these babies. So far I’ve baked them with a sugar free streusel crumble (yum), and more recently I tried out a sugar free & vegan cream cheese frosting that was INSANE (double yum)!
If you’re looking for a more intense coffee flavor, try poking some holes into the top of your muffins and then brush them with cooled coffee. Just be careful that you don’t over do it, as you don’t want a soggy muffin! Then, if you wanna, smother them with some vegan cream cheese frosting and you’re in for a real treat!
Good Morning Coffee Muffins
DRY INGREDIENTS:
1.5 cups gluten free flour blend (I use Bob’s Red Mill 1:1)
1 cup oat flour
1/2 cup almond flour
1/3 + 1/2 cup coconut sugar, or sugar-free substitute
2 tbsp baking powder (heaping)
1 tsp salt
1/2 tsp cinnamon
WET INGREDIENTS:
2 flax eggs
1 cup unsweetened non dairy milk
1/2 cup coconut oil, melted
1/2 cup VERY strong coffee, cooled (decaf or regular is fine)
DIRECTIONS:
Preheat your oven to 350 degrees and line your muffin tin with baking cups (or grease ‘em up and go bare)
In a small bowl, mix your flax eggs (2 tbsp ground flax + 5 tbsp hot water) and set aside
In a large bowl, whisk together all dry ingredients
In another bowl or a large liquid measuring cup, mix all wet ingredients
Add the wet to the dry and mix well, but don’t over mix! 20 strokes or so should be perfect
Fill your muffin tin and then pop them in the oven for about 30 minutes, or until golden brown and a toothpick comes out clean/with moist crumbs
Let them cool for about 5-10 minutes and then enjoy!
If you try this recipe be sure to let me know! Leave a comment, share this post, and don’t forget to tag me in your photo and #thelittlestoat on Instagram!