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
- 4 teaspoons cinnamon (use half for a milder cinnamon flavor)
- 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.
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
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!
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
I love your recipes!
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
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 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!
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 am excited too…love cinnamon in my coffee..the photos are so pretty!
Aww thanks so much!! So glad you enjoyed the photos!
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!!
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.
looks yummy Brandi!
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!
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!!
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!!
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 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!
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!
cinnamon and chocolate! that flavor combo is beyond amazing! these looks de-lish 😉
Thank you so much Michele!
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!
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
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!!
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!!
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!
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!
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?!