Gluten-Free Espresso Muffins Recipe
Author: Cassie from The Thrifty Couple
Recipe type: Breakfast or Dessert
Serves: 12
- ⅔ cup flax meal
- ⅔ cup coconut flour
- ⅔ cup almond flour
- ½ tsp xanthan gum (optional)
- 1-2 Tbsp instant coffee depending on how strong you like it
- 1 Tbsp baking powder
- 3 Tbsp Truvia or ⅓ cup honey or ½ cup sugar (or more to taste. I don't make things very sweet)
- ⅓ cup chocolate chips (optional, but everything is better with chocolate!)
- 6 eggs
- ½ cup butter or coconut oil
- ¼ Almond milk, or buttermilk, or cream any of them will work
- ¼ cup water (or you can leave out the instant coffee and brew a ¼ cup of super strong coffee)
- Preheat oven to 350.
- Combine all the dry ingredients and stir.
- Then dump in the wet ingredients and mix together.
- Scoop the batter into paper lined muffin tins.
- This recipe makes 12 large muffins.
- Bake for 20 minutes and enjoy!
Recipe by The Thrifty Couple at https://thethriftycouple.com/gluten-free-espresso-muffins-recipe/
3.5.3208