Vegan Espresso Chip Muffins

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Vegan Espresso Chip Muffins

Vegan Espresso Chip Muffins


  • 1 ripe banana
  • 1 ripe avocado
  • 1/4 cup instant coffee
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 flax egg (1 Tablespoon ground flax seed + 3 Tablespoons water)
  • 1/4 vanilla almond milk
  • 1 1/2 cup flour of choice
  • 2 tbsp vanilla
  • 1/3 cup cacao nibs
  • ¼ cup coconut sugar


  1. Preheat the oven to 350°F.
  2. Line a muffin tin with cupcake liners or use a silicon tin
  3. Whisk the flour, cocoa, coconut sugar, baking soda, and salt together in a middle sized bowl until well combined. (sift the dry ingredients, if you deal with clumpy flour or cocao )
  4. In a small bowl, mix together the freshly made espresso (or water plus coffee), flax egg,banana, avocado, vanilla,almond milk.
  5. Combine both the dry and the wet bowls ingredients.
  6. with a spoon place the batter into the cupcake liners, filling them about two-thirds of the way full.
  7. Bake for about 15 to 18 minutes, but check with a bamboo skewer already at 15 minutes.
  8. Remove from oven and let cool in the pan


Optional: coconut sugar to sprinkle on top (do this before baking)

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