Vegan Gluten-Free Cinnamon Coffee Chocolate Chip Muffins are SO RICH in flavor and incredibly moist with the most delicious, robust flavor. These muffins are just 8 ingredients, dairy-free, oil-free and ready in 30 minutes!
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 vegan 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 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! I can’t wait to hear what you think of these. Be sure to leave your review and star rate the recipe below!
Vegan Cinnamon Coffee Chocolate Chip Muffins
Ingredients
- 1 1/4 cups (140g) superfine blanched almond flour (see NOTES)
- 1/2 cup + 2 tablespoons (80g) superfine oat flour (I use Bob's Red Mill)
- 1/4 cup (32g) tapioca starch
- 1 tablespoon + 1 teaspoon quality strong cinnamon
- 1/2 to 3/4 cup (96g-144g) coconut sugar (depending on how sweet you want them, note that using coffee makes things more bitter so if using the coffee I always use 3/4 cup)
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1/4 cup + 2 tablespoons (90g) dairy-free semi-sweet chocolate chips (I use Enjoy Life brand)
- 3/4 cup (180g) strong brewed coffee that has been COOLED (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
- I always recommend a scale for baking for complete accurate results, as we all measure with cups differently. This will help prevent fails. This means you ONLY need a bowl and the scale, you will not need to measure with cups and compare them to weights. That is unnecessary as my recipes are tested using strictly the weights and this is how you will get accurate results. Additionally, even different measuring cups vary, so your weights would be differently likely anyways. Just add the bowl to the scale, hit zero and add the ingredients, hitting zero before each ingredient addition.
- I use this scale.
Instructions
- Preheat the oven to 350F 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. Place in the fridge or let it come to room temperature before making the muffins or it will melt the chocolate chips.
- 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. 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.
Pour the batter evenly among 8 liners, they should be basically full. Top with a few extra chocolate chips on the tops for presentation, if desired. Bake for 20-25 minutes until golden brown and the tops are firm to the touch, slightly cracked and a toothpick is completely clean. Let them cool 15-20 minutes before eating, as they will 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.
Recipe Notes
- ALMOND FLOUR: For the almond flour, make sure to use a superfine one or the muffins will be more gritty/dense and verging on too moist. I recommend King Arthur, Honeyville, Wellbees or the HEB brands.
- Adapted from my popular Best Vegan Blueberry Muffins
It’s definitely NOT possible to overdose on cinnamon since I would have done that already : ) I add a ton of cinnamon to my morning cup of coffee every day! These muffins look like a dream and I totally agree with you on the Saigon cinnamon (it’s the best!). I actually have all of these ingredients so I see these muffins in my near future!
Thank you so much Nicole! You definitely need to make them, you won’t regret it!! Isn’t Saigon cinnamon in a class all it’s own?!
Every single word of that title….omg….this isn’t even fair! I need to get in my screen NOW! Holy cow girl, these just made my night 😉 XOXOXO
Haha! I’m so glad you love them! They make me very happy as well!
I’d like to curl up on the couch with a dozen of these! Chocolate + coffee + cinnamon = snacking heaven!
Snacking heaven for sure, thank you Annie!
I really wish I was in your kitchen while these were baking, I bet they smelled incredible! I love coffee, and you know I love cinnamon, so yes to everything going on here <3
Thanks girl! Yes, my hubby even remarked at how incredible they smelled while baking…the smell of cinnamon just fills the house!!
Okay, so now that you got me to start experimenting with just a pinch of espresso, I may consider the coffee in these something I’d make for my coffee flavor loving husband…and perhaps down a few myself. They look SO delicious and that cinnamon…MMMMMMM Can I go to Starbucks to get my coffee since I don’t own a coffee maker?!
These muffins definitely give you a bit of a jolt, but not near as intense as drinking straight coffee, so I think you could handle it, haha! The muffin flavor is so strong and amazing and seriously the best muffins I think I’ve ever had. It combines the moist texture I love and all the flavors I love! You should definitely try them! Yes, get the coffee from anywhere!!
I may get some funny looks if I ask 3/4 cup strongly brewed coffee for some muffins I’m making. LOL!!
Oh my goodness Brandi, that last picture is just too lifelike to not take a big bite of my screen!!!
So yummy and of course, healthy to boot.
We just need more meals in the day to make all the things I want to try ;(
Aww thank you sweet Angela, so glad you love that last photo! I love to have super closeups in my pics to really give the full on appreciate of the texture of my recipes, so I’m so glad you FELT it! xo
These sound SO good! I love coffee flavored things, even though I prefer to drink tea as a beverage. 😉
So with you girl! I drink chai tea daily but I don’t hardly ever drink coffee…makes me too dizzy and jittery but I love the flavor in baked goods. I do admit these muffins give you a bit of a jolt, haha!
cinnamon and chocolate! that flavor combo is beyond amazing! these looks de-lish 😉
Thank you so much Michele!
It is not possible to overdose on cinnamon….but maybe that’s because I’ve developed quite the addiction for it! WOW. It’s been a LONG time since I’ve made any sort of muffins, but now I’m totally craving some. The combination you’ve come up with here is fantastic! Can’t wait to have a baking day again and make these.
Haha! Me too…cinnamon daily for me….can’t ever get enough!! Thank you so much friend!
Wow! These look amazing! And sound even more appealing. I mean, coffee+chocolate+cinnamon = yummylicious! Loving these flavorful and gorgeous beauties! Awesome share, Brandi!
Thank you so much Anu! The combo just wowed my tastebuds to a new level!
I love making coffee and cinnamon overnight oats but have never tried the flavours together in a muffin! They look delicious and I can just imagine how good they would make the house smell!!
Oh yes, I’ve done espresso powder and cinnamon in my oats too and it is SO GOOD, but these muffins scream coffee flavor and rich cinnamon, they are seriously AMAZING and yes, the smell! Incredible!
Wow these look so good! Most mornings I usually put some cinnamon and cocoa powder in my coffee, so these are the best of both worlds! Also your photos are amazing!
Aww thanks so much for the compliment on my photos! Cinnamon in coffee, yum! I do that in my tea….so good!!
Brandi, how could you keep us waiting for a combination of all these flavors?! 😉 All I can say it looks absolutely gorgeous. I’m in love with all the ingredients, tapioca starch, almond flour, coconut sugar! Do I need to say more? A must make!
Thank you so much Florian! You are so kind! This is definitely an amazing combo and my new favorite muffin, it combines all 3 of my favorite flavors…cinnamon, coffee and chocolate!!
OMG Brandi – we are so in sync! I’ve been making loads of chocolate cupcakes with tapioca flour at the moment for a recipe – it literally the best flour isn’t it?! I can’t cope with the moisture! So amazing. This looks soooo incredible! I adore cinnamon, chocolate and coffee flavours. I’ve tried chocolate cinnamon and chocolate coffee combos before, but never as a trio – it sounds soooooooo good. Ah. I could literally eat the whole batch of these. (and I’ve already eaten three chocolate cupcakes today, so I should really go on a cake break – but I won’t). Mmmm! Another amazing recipe!
Thank you so much Harriet! I know, I love tapioca and have been using it for the past couple years in my gluten-free baking! I have a ton of recipes on my blog using it, it performs so differently than other starches and I love the moisture, rise and browning tops it gives to baked goods. Haha…cake break! You are so funny!
looks yummy Brandi!
omg girl…these look amazing! One of my favorite coffee flavors is a cinnamon mocha so these excite me to no end. Really interested in the tapioca starch too as I’ve only played with it a few times. Love these muffins!
Cinnamon mocha?!! OMG that sounds insane!! Tapioca is such an incredible starch, I just love it. Keeps things much more moist than say cornstarch or potato starch.
Sign me up for a baker’s dozen of these. And no, I have no intention of sharing 😉
Haha, you don’t have to share!!
I am excited too…love cinnamon in my coffee..the photos are so pretty!
Aww thanks so much!! So glad you enjoyed the photos!
Hey Brandi! Just wanted to tell you that I’ve been really enjoying your web page lately. I’ve tried a few of your recipes now and I’ve really enjoyed how super easy and versatile they are. I made these muffins yesterday and they’re gone already… Your chocolate granola lasted about a day (if that) and the chocolate sweet potato ice cream was the creamiest vegan ice cream I’ve ever made. Keep up the awesome work!
-Ashley
Wow, thank you so much Ashley!! I’m so happy to hear you are loving my recipes so much! That makes me so happy to hear. So glad you loved these muffins, granola and ice cream. I love hearing the feedback, so thank you! xx
I don’t think I have to tell you that I think this sounds insanely delicious! Cinnamon, coffee, chocolate….OMG! I’m in heaven just looking at them!!
Haha yes I knew you’d like these, thank you so much Jenn!
Cinnamon, coffee, and chocolate – three of my favourite things. And in muffin form?! Danggggg. These look ridiculously perfect and I think I have some tapioca starch hiding in my pantry, obviously waiting to be used for these beauties!
Thank you so much Leah! They are pretty much my favorite muffins right now!! The combo is incredible!
I KNOW how darn yummy your muffins recipes are from trying your Double Chocolate Muffin recipe, so I honestly wanted to take a HUGE bite out of my screen in that last pic!! OMG, that texture girl! You are killing me over here! I CANNOT wait to try these. Coffee flavored EVERYTHING is my absolutely favorite! YUMM!
Thanks so much my sweet friend! You would LOVE these girl! They are seriously my favorite muffin now…the flavor is intense and robust and just flipping amazing! You have to try them! xo
I love your recipes!
Two of my favourite things in the world are in this menu – coffee and cinnamon – the perfect pairing. And I love that red mug! 🙂
Thanks so much my sweet friend! You would LOVE these girl! They are seriously my favorite muffin now…the flavor is intense and robust and just flipping amazing! You have to try them! xo
These muffins are insanely delish! Thanks for another awesome recipe (the chocolate molasses granola is seriously good too) Can’t believe that these are gluten-free. They have perfect texture, loads of flavor and are super easy to make. Even better, because they are so rich and yummy I was actually able to stop eating at two… and have a few left for later.
Thank you so much for the awesome feedback Claire! I’m soooo happy to hear you loved these so much! SO glad you loved the texture as well because that’s one thing I love as well, they are soooo moist and have the best muffin texture, not too dense and not a cupcake either! Thank you again!
I’m not even a coffee person, but they sound so good! I am a huge cinnamon lover though! I even switched to using ceylon cinnamon (even though it’s not as potent), so my poor liver wouldn’t have to deal with all the coumarin in the cassia cinnamon as I really consume it every day! 😀
I know, I absolutely love cinnamon SO much! It’s my favorite flavor ever and I couldn’t get over how great the combo with coffee turned out. Thank you Kat!
No matter what, COFFEE ALWAYS WINS! Love this, love anything with chocolate in it. Amazing stuff Brandi!
Thank you so much Levan! Coffee is the bomb in desserts, yum!
Hi Brandi! Wow, these brownies are hypnotizing, literally! I was staring at the photos for quite a while before scrolling down, amazing!
Aww thanks so much Howie, they are muffins though, not brownies, lol! So I guess the photos really did hypnotize you if you thought they were brownies, haha! 🙂
Just baked it!!!! They are amazing!!!! So much moisture, so much rich in taste 🙂 only the problem I have is how to stop eating them 😀 they are so simple and fast to make them :))))
I’m so happy to hear you loved these so much Marija! They are truly my favorite muffins! So glad you enjoyed them and thank you very much for leaving feedback, appreciate it!
Oh wow, you really did it again with this recipe, Brandi! I made these on Sunday and the smell when they were baking was divine! They turned out perfect and I had to sub almond milk instead of the coffee since I was baking them for my boyfriend who doesn’t like coffee flavored food (that crazy guy!). I made them in my jumbo muffin pan and just baked them a few minutes longer. They are the perfect moistness which is really important to me since I can’t stand dry muffins! This is an awesome recipe that I’ll definitely be making again (the real coffee version next time!). I’m getting ready to eat the last one right now with my afternoon tea. These muffins didn’t last long in this house!
Thank you so much for this amazing feedback and your gorgeous picture on Instagram Nicole!! I’m so happy you loved these muffins so much. They really are my favorite muffins. I am with you too, I can’t stand dry muffins, which is why I don’t like fat-free baked goods…they tend to be so dry. Thanks again for the wonderful feedback!
wow! I just made these in muffin top pans and they are crazy delicious!
I inadvertently made mine double chocolate because I added my coffee in hot and all the chocolate chips melted (um, duh!) and it didn’t seem right to me to not have them still there (in non melted format) so I added in more.
Swoon! I’ll be making these regularly.
Haha this made me laugh! I’m just picturing all that amazing chocolate melting in them, omg! I want to try that now! So glad you loved these! Thank you for the feedback!
Is it possible to use coconut flour to sub the oat flour? can you use cornflour to sub the tapioca? (Have plenty of those around but no the oat or tapioca.
Thanks!
Hi Lee! Unfortunately, neither of those will work. Gluten-free baking is very tricky and each flour produces an extremely different result. Coconut flour is VERY absorbent and would make these extremely dry and dense and crumbly. Corn flour is also very absorbent and is not similar in any way to tapioca. Tapioca is what helps these muffins to bind well and give a lot of moisture. The only suggestion you can try is subbing the oat flour and tapioca with all-purpose flour instead if you have that. I have NOT tried it though so I can only vouch results for the above recipe as written. Changing flours in a recipe with such few ingredients really can alter the result. Try this, instead of 1/2 cup oat flour and 1/4 cup tapioca, just use 6 tablespoons total of all purpose flour. Mix everything together as instructed, the batter should be a smooth consistency, not overly thick, if it’s VERY watery, add another tablespoon or so of flour until it’s smooth and pourable. Let me know if you try it!
Thank you once again for a fantastic recipe! LOVE those muffins!
I’m so happy you loved these Carmen! They are definitely my favorite muffin!! Thank you for the feedback!
Just tried this wonderful recipe,… they smell so good its hard to wait those 15 min 😀
thanks for sharing !!!
Omg! They came out of the oven, I let them sit for 15 minutes, and then tried one. They were perfect! So moist and cinnamon-y. I am NOT a fan of gluten free baked goods, so I was floored with how much I adored these. Thank you! Very fufilling breakfast!!
Yay! SO happy to hear you loved these so much Cindy! I thank you for making them and leaving feedback!
These are the bomb.com
The batter smelled so delicious! Good thing I doubled the recipe….lol…
Awesome, I’m so happy you loved these so much and I loved your beautiful pic you shared on Facebook! Thank you so much for making them!
Brandi, you did it again!!! This one is a keeper. An amazing recipe. I just made them and the house smells divine! These muffins are moist, fragrant, wholesome and delicious! Thank you!!!!!!
Wonderful Lana! I’m so happy to hear you loved these so much! I agree, the smell is intoxicating, right!? Thank you so much for the feedback!
I stumbled across your site. What can I use instead of almond flour ? Thanks so much Judy.
Hi Judy! Are you allergic? Because almond flour is the main ingredient and is pretty important to the taste and texture and it is what makes these muffins so moist, since there is no oil. Only other thing you could try would be to grind up some raw sunflower kernels into a “flour” and measure the same amount of weight as the almond flour. The muffins will not get as fluffy as the almond flour though, fyi. Also, it will leave a sunflower taste. That really is the only other sub you could try.
I couldn’t find my muffin pan, so I made it in a glass pan for brownies. I dont know how it’s possible, but the cake seemed to get more and more moist everyday it lasted (only lasted 2 days 😉 ). Great recipe can’t wait to try more 🙂
Wonderful to hear! I need to try them like that! So glad you loved them!
These are the BEST muffins I’ve ever baked. It’s crispy on the outside and soft on the inside. PERFECT!! I’m not gluten-intolerant but I’m beginning to love all these gluten-free recipes!
Thank you very much Brandi!
Thank you so much Nora! I’m so ecstatic that these are the best muffins you’ve ever had, they are my favorite too, thank you so much for the feedback!
Hi Brandi!
I recently came across your site and I was so excited to try all your recipes because – NO OIL, almond flour, and oat flour are your most commonly used recipes (I’m assuming, from all the recipes I bookmarked!). I made this bread yesterday night and it turned out quite grainy (as in when I ate it, it wasn’t light and fluffy unlike other non-vegan cakes I’ve tried). The flavor was there, but the texture wasn’t! I substituted coconut sugar with maple syrup, but most of the time I never had a problem with that substitution in my other baking. I’m retrying this recipe with the swapped ratio of oat flour and almond flour, because I believe my almond flour may be the culprit of the graininess I’m experiencing! So, in other words – not your fault that my bread didn’t come out too great! Maybe my almond flour brand isn’t so great :/ I’ll let you know how my new bread turns out though (and if it doesn’t turn out well, I’ll redo it with an equal ratio of oat and almond flour haha). I swear, I’m not giving up!!
Hi Cindy! Yes, please understand if you make substitutions, you will get different results. I test my recipes multiple times to ensure they work out well and this is actually one of my most popular recipes, as you can see from the comments above! 🙂 Also, since I only use 8 ingredients, changing one of those will likely fail the recipe. When you say grainy, do you mean bits of almond throughout? What type of almond flour did you buy? Also, part of your issue is the fact that you subbed the dry sugar for the syrup, that is giving the batter a 1/2 cup more liquid, that will make the muffins MUCH less light and fluffy…which you even stated. All that extra liquid will produce the opposite of light and fluffy. That is the biggest issue, not your almond flour, so I wouldn’t suggest swapping out the oat flour and almond flour ratios, or you will get a drier, more dense muffin. With that said, I’d make sure you are using a blanched almond flour (as noted), blanched yields lighter results. Bob’s Red Mill works great, but there are several brands that should work. This is what I almost always use in baking. Please make the recipe as is and you will see the results are much better! No need to try and switch around the ingredients, just make it as listed, the recipe WORKS. I hope that helps!
Just made these and WOW! Hubby ate one and came back right away for another. I would take a pic but it was my first time using tapioca starch and let’s just say the kitchen (and myself) are a mess! Ha! Another winner!
Haha, no problem! Thank you so much Linda! I’m so happy to hear these were such a hit! They are my absolute favorite muffin!
Hi, what a fantastically delicious looking recipe! I am a chocolate muffin addict so I am seriously looking forward to giving it a go! But I am just curious, besides the excellent binding qualities of tapioca starch, was else exactly amongst the other ingredients that makes it all cling together so well. For example, in most other similar recipes, egg-replacer, or ground chia seed, flax seed or pureed banana have been included. Not trying to pick apart your awesome creation, just keen on knowing how the magic happens lol 🙂
Oh, and do you think I would successfully be able to substitute the oat flour for brown rice flour? Thanks 🙂
Hi Shelli! Thank you! I hardly ever use chia seed or flaxseed and never banana for binding, as I almost always use tapioca or aquafaba (chickpea brine) for binding. Tapioca is better than chia or flax in binding when the right amount is used. I rarely use flax or chia, as I don’t like the flavor of them, as it can stand out. Sometimes I will use it, but not often and it just depends on the recipe. Oat flour helps tremendously as well with binding. Also, the fat content in these from the almond flour also contributes to binding, since fat is a great source for binding too. All of these combined helped them stay together. Hope that helps 🙂
The oat flour helps a ton with both the taste and texture of these muffins and brown rice flour will make them much more dense and flatter, so I wouldn’t suggest it. I haven’t tested it either, so it’s hard to say you’d be successful, but usually brown rice flour leaves somewhat of a sandy texture. I guess you could try it and let me know how they turn out! But if you can use the oat, that will be best.
Thanks so much for replying so quickly Brandi. Now I have a bit more understanding of the binding qualities of some of the ingredients. I can also understand your reluctance to incorporate chia or flaxseed, they do add a slightly unusual flavour to most recipes and are a somewhat aquired taste. I would really love to use oat flour but I seem to be intolerant to it, hence why I was looking for an alternative. I am also wheat intolerant and sensitive to corn.. (Yes, a bit of a problem child haha) Anyway, thanks again for your advice and knowledge. I will continue to experiment, taste and create. Happy cooking 🙂
Oh ok, I see! Ok, then I would go ahead and try the rice flour, but do you have white rice flour? That will yield a softer, fluffier result and no gritty texture the way brown rice flour can. Instead of oat flour, I would maybe try 1/4 cup + 2 Tablespoons instead, since it’s much more finely ground than oat flour. Let me know if you try it. That would be my best guess at this point!
These sound amazing!
Just wondering – if I were to make mini muffins instead of full-sized muffins, do you know how much the bake-time should be shortened?
Hi Kristy! I would just start checking them 3-5 minutes earlier for a clean toothpick. A few dry crumbs are ok, but you don’t want wet batter. I’ve never made mini muffins, so I’m not sure how much it would change the time precisely, but checking them a bit earlier should work. Let me know!
Hello thanks for the recipe , I made them but they didn’t look like the ones on the pic 🙈.. mines were also a bit too dried.. Was I supposed to put the coffee once is cold? because the chocolate melted 😂.
Hi Diana! That’s very strange, these muffins are extremely moist. Did you sub a flour, because they should not be dry even in the slightest, with all the almond flour in the recipe, it makes them super moist. If you used the correct weight amounts, they should look just like the photos, I make them all the time and they always turn out moist and soft 🙂
And yes, I would cool the coffee some before adding to the batter, updated that part, thank you!
Hi, can I use psyllium husk instead of tapioca starch?
Hi there! No, it needs to be a starch because that is what makes the muffins fluffy. You can sub with cornstarch if you can’t find tapioca. It will make them a tad more delicate, but should still be delicious.
Brandi, thank you for this awesome recipe! I didn’t use coffee this time because I made them for my toddler, but next time I will for sure. They turned out so soft, chocolatey and delicious! I love the combination of almonds, cinnamon and coconut sugar. It tastes absolutely divine and the house smells amazingly. Thank YOU!
Thank you so very much Lana for taking the time to leave such awesome feedback and for making them on IG! I always love seeing your remakes!
Do you think I could make these in a cake pan, maybe 8×8? Thanks!
Hi Tricia, I’m not too sure how this would work out as a cake, to be honest. These muffins are very moist and tender so I’m not sure of how the structure would hold up since it was written to be a muffin recipe and not a cake, they don’t always transfer over well. I just can’t say since I’ve only ever made it as muffins, sorry!
Amazing! All of my favorite ingredients. I ate them all! I can’t wait for you to make a dessert only cookbook!
Yay! Thank you so much! I’m so glad to hear you say that, because that is what I really want to do but not sure if enough people would want ONLY desserts, lol!
These are incredible!! I’ve made 2 batches in the last 2 weeks as I can’t get enough of them. Any issues with doubling the recipe? You make the best desserts, so can’t wait for your next cookbook.
Yay, thrilled to hear this Nicola! Thank you so much for the amazing review! I think you should be fine doubling the recipe!
Absolutely delicious!! The combination of flavors are amazing! Definitely the best muffins I’ve ever had!
Yay Allison, really happy to hear this amazing feedback!
These came out wonderful and didn’t fall flat as I usually have that problem with my baking techniques. I didn’t use coffee so that I could serve them to my children, but I can only imagine how the flavor would be enhanced with coffee. I used unsweetened almond milk in its place and ground my own oat flour.
So happy to hear you loved these Susanne!! Yay!
WOWZA WOWZA WOWZA!!! These muffins are the BOMB!!! 💣💥😃 So incredibly moist! And you can totally taste the coffee and the cinnamon! 😄 They are amazing! 🙌 Hubby wanted something a little different and these did not disappoint! 👌 Another winner from The Vegan 8!
Yay Cat! So very happy these were such an incredible hit!!
Anyone try tripling the recipe? 2 12 cup tins would be great to use and then store in the freezer. Just wondering if it’s been tried! Sounds Delish.
Hi Anna, no I have never tried tripling. Sometimes doing that with baking could get a bit off. You could try doubling, just make sure to use a scale so you don’t get measurements off.