Does that photo and reading that title get you as excited as it does me? Yes? Good. I don't know why it has taken me so long to combine these 2 flavors. After all, cinnamon is my #1 flavor of all time and coffee is my favorite all-time ice cream flavor. It was time to bring them together into a baked good. I no longer drink coffee (very seldom) but I LOVE the flavor of coffee in desserts. Typically, coffee is combined in chocolate desserts to enrich the chocolate flavor, but dang, it really enhances cinnamon as well!
If you didn't know cinnamon goes well with coffee, now you know! These ARE my new favorite muffins. They are simply incredible. The flavors are so strong, robust, perfectly sweet and addictively moist.
The combo of almond flour and tapioca starch makes these beauties sooooo moist that there is no need for oil! Who needs oil?? Nobody. I prefer to use whole foods like nuts/seeds, coconut, applesauce for moisture content. Not only do they lend a better flavor, but they contain other vitamins and nutrients, whereas oil is 100% fat extracted from a whole food. Oils make me feel sick and were extremely dangerous for my hubby's gout. Not to mention, 1 tablespoon of oil is 14 g of fat, whereas 1 tablespoon of almond butter is 8 g, so it's nearly half the fat. Those calories and fat add up very quickly. I'm not a fat-free recipe creator (obviously, haha) but I am an oil-free recipe creator. I lost weight that way and my health improved.
Do you think it's possible to overdose on cinnamon? Because as much as I consume it, I've wondered, haha.
Gah, get in my mouth you glorious gluten-free cinnamon coffee muffins. These flavors are so good together, you will be excited to share with your friends...or maybe not. I left out the vanilla, which I always tend to use in my baked goods, but I really wanted the cinnamon and coffee to be front and center and honestly, they are so strong, vanilla is not needed...you won't even notice! Make sure to use a quality strong cinnamon...not that cheap, bland stuff. I use Saigon cinnamon for all my recipes. It is super strong, sweet and absolutely amazing in flavor. It is like no other cinnamon out there. Do yourself a favor and get some, you will thank me later, I promise.
I mean, come on, Gluten-free Cinnamon Coffee Chocolate Chip Muffins that are just 8 ingredients and ready in 30 minutes! The easiest muffins ever to make. I can't wait to hear what you think of these. Drop me a line below, I love hearing the awesome reviews! I’d also love to see your pic on Instagram. Make sure to tag me @thevegan8 and put my hashtag #thevegan8 in your CAPTION! For some reason, I have been missing many tags from you guys now unless my hashtag is in your caption. I don’t want to miss it. Thanks!
Look at the interior of these babies! So cinnamon-y, coffee-ish and chocolatey goodness. Not only do these taste incredible, but your house will smell like heaven too, by the way.
- 1¼ cups blanched almond flour (140 g, I used Bob's Red Mill)
- ½ cup oat flour (68 g, use gluten-free if necessary, I use Bob's Red Mill)
- ¼ cup tapioca starch/flour (30 g, I use Bob's Red Mill)
- 1 tablespoon + 1 teaspoon quality strong cinnamon (I use Saigon, don't use a bland cinnamon!)
- ½ cup coconut sugar (76 g)
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- ¼ cup + 2 tablespoons dairy-free semi-sweet chocolate chips (85 g, I use Enjoy Life brand)
- ¾ cup strong brewed coffee (the stronger it is, the stronger the muffins, sub with a light plant-based milk such as almond or rice milk if you don't want to use coffee and add a teaspoon of vanilla extract)
- Note: The almond flour and tapioca starch are crucial ingredients, as they are what really give incredible moisture and structure and rise. Other starches will not yield the same results and will make them much drier, so sub at your own risk. Trust me, I tested. I make my own oat flour by just grinding up gluten-free quick cooking oats until it is a very fine consistency. I let it process for a couple of minutes. The finer your flour is, the smoother your muffins will be. You don't want pieces of oats throughout. I use quick oats because they grind smoother. If you can't do oats, you can try sorghum flour and I think that would still work, I have not tested it, but it should yield similar results, may make them a bit more fragile.
- Preheat the oven to 350 degrees and place 8 liners in a muffin pan. I always use Reynolds Stay-Brite interior foil lined because they never stick and perform perfect every time.
- Brew your coffee.
- Add the almond flour, oat flour, tapioca starch, cinnamon, coconut sugar, baking powder and salt to a large bowl and whisk together until there are no lumps remaining. When measuring the almond flour, make sure to use a scale for accurate weight measurements. Otherwise, using a measuring cup, scoop out the almond flour with it and lightly pat down and then level off with your finger. Do the same way with the tapioca, as it tends to leave gaps in the spoon. Stir in the chocolate chips.
- Pour the coffee (or plant milk if not using coffee) into the dry ingredients and stir until it is well mixed and smooth, but don't overmix or the batter will become too thick. Sprinkle extra chocolate chips on top if desired.
- Pour the batter evenly among 8 liners, they should be about ¾ full. Bake for 20-22 minutes until golden brown and the tops are firm to the touch and slightly cracked. Mine took just under 22 minutes. Let them cool 15-20 minutes before eating while they finish cooking and firming up. These are just as incredible the next day too. I keep them stored in a tight container at room temperature so they stay soft.