Coffee lovers, this muffin is for you. Muffin lovers, this muffin is also for you. Oh, let’s just go with foodies! Enjoy the flavour of coffee with the goodness of oats all in a muffin. You’ll want to be the first person awake for this muffin!
GLUTEN-FREE | DAIRY-FREE | PLANT-BASED | VEGETARIAN | VEGAN OPTION
Coffee Oat Muffins
Author: Jen - A Naturally Nu Foodie Recipe
Prep Time: 5 to 10 minutes
Cook Time: 30 minutes
Total Time: 35 to 40 minutes
Number of Servings: 12 muffins
1-½ cup (360 mL) gluten-free all purpose flour
1-½ cup (360 mL) gluten-free oats
¼ cup (60 mL) muscovado sugar or brown sugar
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
¼ tsp (1 mL) salt
1 tbsp (15 mL) finely ground dark roast Bono Coffee Roasters Black Lion coffee (*Grind the beans to a very fine consistency)
½ cup (120 mL) gluten-free oat milk
¾ cup (180 mL) Bono Coffee Roasters dark roast Black Lion blend
¼ cup (60 mL) avocado oil
1 large egg or flax egg
1 tsp (5 mL) vanilla extract
½ cup (120 mL) semisweet chocolate chips
Preheat oven to 375 degrees F. Line muffin tray with parchment baking cups.
In a large bowl, combine flour, oats, sugar, baking powder, baking soda salt and finely ground coffee.
In another large bowl, whisk together milk, coffee, oil, egg and vanilla extract. Add to dry ingredient. Stir in chocolate chips.
Fill muffin cups ¾ full. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool for 5 minutes. Serve warm.
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