Gluten-Free Espresso Muffins Recipe

These.Look.Amazing.

Thanks to my long-time friend Iassica, she’s sharing her Gluten-Free Espresso Muffins recipe with us.

I don’t know about you, but espresso and muffins together sounds like the perfect breakfast combo. Not to mention that since it is gluten-free, it is great for any and all. It is just as yummy and fluffy being gluten-free too!

Here’s the recipe for Gluten-Free Espresso Muffins!

• 2/3 cup flax meal
• 2/3 cup coconut flour
• 2/3 cup almond flour
• 1/2 tsp xanthan gum (optional)
• 1-2 Tbsp instant coffee depending on how strong you like it
• 1 Tbsp baking powder
• 3 Tbsp Truvia or 1/3 cup honey or 1/2 cup sugar (or more to taste.  I don’t make things very sweet)
• 1/3 cup chocolate chips (optional, but everything is better with chocolate!)
• 6 eggs
• 1/2 cup butter or coconut oil
• 1/4 Almond milk, or buttermilk, or cream any of them will work
• 1/4 cup water (or you can leave out the instant coffee and brew a 1/4 cup of super strong coffee)

How To make Gluten-Free Espresso Muffins

• 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!

Here’s a print-friendly recipe for you:

Also, to turn any recipe into a gluten-free one, you can replace regular flour with this AMAZING gluten-free replacement. It’s a DIY gluten-free flour that makes baked goods come out fluffy and delicious! Even my non-gluten-free family members prefer recipes with this mix.

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