Vegan Chocolate Mocha Muffins with Oat and Almond Flour
Your new favorite breakfast muffin to meal prep for the week! These chocolate mocha muffins are vegan and made with oat flour, almond flour, coconut sugar and instant coffee making them the perfect recipe to start your day with.
Servings 11 servings
Ingredients
- 1 cup oat flour
- 1/2 cup old fashioned oats
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup coconut sugar
- 3/4 cup almond milk
- 1/4 cup almod butter
- 2 flax eggs
- 1 tsp vanilla extract
- 1 tbsp instant coffee
- 1/2 cup dark chocolate chips
Instructions
- To begin, preheat the oven to 350F and prepare a muffin tin by lining them with cupcake liners or coating them generously with non-stick spray. I personally love to use reusable cupcake liners- see notes above.
- Next, in a medium bowl combine oat flour, old fashioned oats, almond flour, baking powder, salt, and coconut sugar and whisk until well combined. Set this mixture aside.
- In a separate larger bowl, combine almond milk, almond butter, flax eggs, vanilla extract and instant coffee and mix with a spatula until ingredients are well incorporated.
- Then, add the dry ingredients to the wet and mix once more. Fold in chocolate chips last and add batter to prepared muffin tins about 3/4 of the way full.
- Bake the muffins in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let muffins cool on counter top completely before removing from the liners.
- Muffins best stored in an airtight container on the counter for 2 days or refrigerated for 5. Can also freeze and enjoy up to 1 month!
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