Ingredients
Wet Ingredients
- 1/3 cup + 1 tbsp vanilla coconut yogurt (100g)
- 5 oz strong coffee, at room temperature (140g)
- 3 tbsp maple syrup (60g)
- 2 tsp espresso
Dry Ingredients
- 1 cup fine oat flour (120g)
- 1 scant cup almond flour (102g)
- 1.5 tbsp potato starch (18g)
- 1 ½ tsp baking powder (7g)
- ¾ tsp baking soda (3g)
- 1 tbsp chai spice blend
- ¼ tsp salt
- ½ cup vegan powdered sugar
Topping (Optional)
- Handful of crushed walnuts
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (210°C). Line six muffin cups with liners or grease them to prevent sticking.
- Mix Wet Ingredients: In a mixing bowl, combine the vanilla coconut yogurt, strong coffee at room temperature, and maple syrup. Whisk the mixture until it is smooth and fully blended.
- Add Dry Ingredients: Add the oat flour, almond flour, potato starch, baking powder, baking soda, chai spice blend, and salt to the wet mixture. Whisk everything together until just combined, making sure no dry pockets remain.
- Portion and Bake: Divide the batter evenly among the six muffin cups, approximately 90g each. Place them in the oven and bake initially for 5 minutes at 425°F to create a good rise. Then reduce the oven temperature to 350°F (175°C) and continue baking for 18 to 20 minutes, or until the muffins spring back when touched and a toothpick inserted comes out clean.
- Cool and Finish: Remove the muffins from the oven and allow them to cool in the pan for 3-5 minutes. Then transfer them onto a cooling rack to cool completely before serving. Optionally, sprinkle with crushed walnuts to add a delightful crunch.
Notes
- Ensure the coffee is at room temperature to prevent the batter from curdling or splitting.
- The chai spice blend typically includes cinnamon, cardamom, ginger, cloves, and black pepper; adjust according to your preference.
- Using vegan powdered sugar keeps these muffins fully vegan-friendly.
- Storage: Muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- For gluten-free version, ensure the oat flour used is certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: Vegan, Western
- Diet: Vegan
