Enjoy your morning java fix in the form of a tasty mocha muffin or have one along with your coffee!
1/2 cup coconut flour
3/4 cup almond flour
1 1/4 tsp baking soda
1 1/2 Tbs instant coffee powder
2 tsp unsweetened cocoa
1/4 tsp sea salt
1/4 cup coconut oil + 3 Tbs, melted
1/2 cup pure maple syrup
1/2 cup canned pumpkin
2 tsp vanilla pure vanilla extract
Ingredients for crunchy filling & topping:
1/2 cup cacao nibs
1 tsp unsweetened cocoa
1 tsp instant coffee powder
1/2 cup coconut palm sugar
1/3 cup cup gluten-free/dairy-free chocolate chunks (I use Enjoy Life Mega Chips)
Preheat oven to 350 degrees F. Generously grease 16 muffin cups on muffin tins or line with paper liners (or use silicon muffin pans for easy removal of muffins).
In a large bowl combine coconut flour, almond flour, baking soda, instant coffee powder, unsweetened cocoa, and salt.
In a separate bowl, combine eggs, melted coconut oil, maple syrup, pumpkin, and vanilla.
Add the dry ingredients to the wet ingredients and stir until just combined.
Spoon half of batter into 16 muffin cups. Sprinkle half of crunchy filling/topping mixture on each muffin. Top each muffin with remaining batter. Sprinkle remaining filling/topping on muffins. Sprinkle muffins with a few chocolate chunks for some extra decadence!
Bake for about 17-20 minutes or until set and a toothpick inserted into muffin comes out clean.
Let cool completely before devouring! They taste better after they’ve rested a bit.
These muffins are gluten-free, dairy-free, soy-free, grain-free. They can be made paleo by omitting the chocolate chunks or by using paleo approved chocolate