Espresso Mudcake Muffins (Recipe)
RACHEL MORROW
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Rich in dark chocolate, grain and dairy-free muffins, with a subtle hint of coffee! Just one of our nourishing coffee recipes in our Food Matters eBook.
WHAT YOU NEED
- 1 Cup almond meal
- 1/4 Cup coconut oil
- 1/4 Cup maple syrup
- 2 Tablespoons ground coffee beans
- 2 Eggs
- 2 Tablespoon cacao powder
What to do
- Preheat oven to 350 degrees F (180 degrees C)
- Grind fresh coffee beans and combine in a large mixing bowl with almond meal, coconut oil, maple syrup, eggs and cacao.
- Divide mixture evenly between 6 muffin trays and bake in the oven for 20 minutes or until firm on top.
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Alongside being a qualified nutritionist and our social media guru, Rachel is Food Matters’ Recipe Developer. She’s forever dreaming up and developing new recipes for the community to enjoy.