Vegan moist Chocolate Espresso Muffins
 
Ingredients
  • ¾ cup oat flour (substitute: all purpose flour,rice flour)
  • ⅓ cup strong espresso
  • ¼ cup unsweetened cocoa powder
  • ¼ cup coconut sugar
  • 3 tbsp maple syrup
  • 1 Tbsp vinegar
  • 2 tbsp coconut oil (substitute: olive oil)
  • 1 heaped tsp baking soda
  • a pinch of fine sea salt
Instructions
  1. Preheat the oven to 350°F.
  2. Line a muffin tin with cupcake liners or use a silicon tin
  3. Whisk the flour, cocoa powder, coconut sugar, baking soda, and salt together in a middle sized bowl until well combined. (sift the dry ingredients, if you deal with clumpy flour or cocao powder)
  4. In a small bowl, mix together the freshly made espresso (or water plus espresso powder), vinegar, maple syrup, and melted coconut oil.
  5. Combine both the dry and the wet bowls ingredients.
  6. with a spoon place the batter into the cupcake liners, filling them about two-thirds of the way full.
  7. Bake for about 15 to 18 minutes, but check with a bamboo skewer already at 15 minutes.
  8. Remove from oven and let cool in the pan
Recipe by Vanillacrunnch - Lifestyle and Food Blog aus der Schweiz at https://vanillacrunnch.com/vegan-moist-chocolate-espresso-muffins/