Here is another new muffin recipe that is now one of my favorites! These Coffee Muffins have a rich coffee flavor that comes from instant expresso powder.
The recipe that inspired me was published in the January issue of Cooking Light Magazine. A reader sent in a favorite recipe for Chocolate Chip Coffee Muffins and requested that Cooking Light trim the fat and calories to make the muffins more healthy.
I tweaked the Cooking Light recipe a little more to make it even healthier and also to make the muffins gluten free. If you don’t want to make them gluten free, just use “regular” flour in place of the 1 and 1/4 cups of GF Flour Mix. I have also added flaxseed meal and almond meal to the original Cooking Light recipe to make the flavor even more interesting.
After I made the batter for these muffins, I split it in half and made half with chocolate chips and the other half with raisins. The chocolate chip version is incredible, but raisins are great with the coffee flavor too.
I shared this recipe with This Week’s Cravings at Mom’s Crazy Cooking, Slightly Indulgent Tuesday at Simply Sugar and Gluten Free, The Hearth and Soul Hop at 21st Century Housewife, Fat Tuesday at Real Food Forager, March Muffin Madness at Gluten Free Easily, Sweets For A Saturday at Sweet As Sugar Cookies, Allergy Friendly Friday at Cybele Pascal Allergy Friendly Cuisine
Preheat oven to 375 degrees
Line 3 mini muffin tins with paper liners. This recipe makes 31 mini muffins.
Mix dry ingredients together in a medium bowl and set aside
1 and 1/4 cups GF Flour Mix*
1/4 cup ground flaxseed meal
1/2 cup ground almond meal
2 teaspoons baking powder
3/4 teaspoon salt
Beat wet ingredients together with a mixer in a large bowl
1 egg, beaten
2/3 cup rice milk
5 tablespoons butter, melted (you could also use 1/3 cup grapeseed oil instead)
2 tablespoons expresso powder (please don’t use instant coffee because it has a bitter taste)
1 and 1/2 teaspoons vanilla
2/3 cup white sugar
Add flour mixture to wet ingredients and mix gently by hand to remove dry pockets of flour.
Add 1/2 cup of your choice of chocolate chips or raisins and stir into mixture
Spoon batter into prepared mini muffin pans and bake for 17 minutes total at 375 degrees.
Switch baking pans from top to bottom midway through the baking time.
Gluten Free Flour Mixture*
The GF flour mixture that I use is pretty standard. I use Authentic Foods gluten free flours because they are ground more finely than commercial brand GF flours that you can buy off the shelf. This results in wonderful baked goods that do not have that “gritty” feel when you chew them like so many products that we all tried in the beginning!
GF Flour Mixture
2 cups AF Superfine Brown Rice Flour (available in the amazon.com store on my blog)
2/3 cup AF Potato Starch Flour (available in my store)
1/3 cup AF Tapioca Flour (available in my store)
I make up several batches of this mixture at a time and keep it in a canister. I keep all of my other GF flours in the freezer.
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