Back in the day I had an obsession with this one muffin recipe called Vanilla Crunch Muffins. They were made with whole wheat flour, white sugar, greek yogurt, and white chocolate chips. You know, all the things I can no longer eat. (Ok so I admit, I eat a tiny bit of sugar here and there but nothing like I used to!) But the rest, BIG NO-NO for me. Well, I also got my best friend addicted those muffins. A few days ago she text me asking how to convert the recipe to make it gluten free. It had been so long since I’d made them that I forgot they had dairy!
Whew. This was going to be a real struggle! I set out to recreate the muffins, only I ended up with an entirely different recipe! How in the heck did that happen?! I blame the coffee. And chocolate. And the fact that vanilla pods are dang expensive! I’m super frugal! We have a strict grocery budget and $2 for some vanilla seeds just isn’t going to cut it for me. I’d rather use the money to buy a bottle of Kombucha! Things I always have on hand: enjoy life mini chips, organic coffee and coconut sugar! Yes, I’m aware that a Mocha typically means it has milk of some sort, but you just don’t need it in this recipe.
Paleo Mocha Muffins
*Quick tip: With any type of baking it is always best to weigh your flours. With gluten-free baking it can literally be the difference between “THESE ARE AMAZING!” or “PINTEREST FAIL!” I have the weight listed first, but also an estimate to the measurement in cups. Almond flours vary in texture so much that it can have a big impact on your baked goods. Do yourself a favor and invest in a scale if you really want delicious gluten-free baked goods.
- 5 large free-range eggs
- 1/2 cup coconut sugar
- 1/2 cup unsweetened apple sauce
- 1/3 cup spectrum shortening or butter or ghee (if you tolerate dairy go for softened butter!)
- 2 Tb finely ground coffee
- 1 Tb vanilla extract
- 200 grams almond flour (2 cups)
- 65 grams arrowroot starch (1/2 cup)
- 1 tsp (aluminum free and gluten-free) baking powder
- 1/2 cup enjoy life mini chocolate chips plus extra for sprinkling on top
- Preheat the oven to 350° and line a muffin tin with 12 muffin liners.
- In a blender, place the eggs, coconut sugar, applesauce, shortening, coffee powder, and vanilla. Blend on high for one minute or until smooth.
- In a large mixing bowl, whisk together the almond flour, arrowroot starch, baking powder and chocolate chips.
- Pour the egg mixture into the mixing bowl and stir together until just combined.
- Scoop into the muffin liners until about 3/4 full. It should be just enough for 12 muffins.
- Bake for 18 minutes until turning golden around the edges and a toothpick comes out mostly clean. Set on a cooling rack.