Do you go through flavour fazes? I just kind of roll through one and into another. For a while I’ll want everything strawberry, then in a month or so it will have to be matcha. Not too long ago, I made my Earl Grey faze public with these cookies and this cake. But who cares about that, because we both know it’s all about Chocolate Walnut, right 😉
As I contemplated more ways to sneak my flavour “du jour” into my
life (and mouth), it occurred to me that I HAD to turn it into muffins! This way I could justify eating it for breakfast… Albeit not one of champions… Still, this may be love 💕
And here’s the best part. The recipe makes a big bowl of batter, and (if you’re lucky) you may find yourself with more than 12 muffin cups worth. You could bake another muffin or maybe even two. But I think it’s best to scrape the remainders into a mug, microwave it for 45 – 60 seconds, and enjoy a Chocolate Walnut Mug Cake while your muffins bake!
What flavour faze are you going through right now?
Walnut Chocolate Chip Coffee Muffins
Recipe Type: snack/dessert
Makes: 12 muffins
- 2/3 cup Coconut Oil
- 1 cup Plain Non-Dairy Milk (I used unsweetened almond)
- 2/3 cup Plain, Unsweetened Non-Dairy Yogurt (I used coconut Yoso)
- 1 tsp Vanilla Extract
- 2 tbsp Ground Flaxseed
- 5 tbsp Hot Water
- 3 cup All-Purpose Flour
- 1 cup Granulated Sugar
- 4 tsp Instant Coffee Granules
- 3 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Semi-Sweet Chocolate Chips (dairy-free)
- 1/2 cup coarsely chopped Walnuts
Preheat oven to 450°F and line muffin pan with paper liners.
In a small dish, stir together the flaxseed and water. Allow to sit for 5 – 10 minutes until it thickens. Give it a good beating with a fork. Set aside.
In a saucepan, over low heat, warm the coconut oil, milk, and yogurt until the oil has just melted. Whisk in vanilla and flaxseed mixture until thoroughly combined. Set aside and allow to cool to room temperature.
Whisk together the flour, sugar, instant coffee granules, baking powder, baking soda, and salt. Add the wet ingredients and mix until just combined (some lumps are ok, but no dry spots). Fold in the chocolate chips and walnuts.
Evenly divide the batter between 12 lined muffin cups (the batter should be mounding).
Bake at 450°F for 5 minutes. Keep the muffins in the oven (do not even open the door), and reduce the temperature to 375°F. Bake for another 18 – 23 minutes (until an inserted toothpick comes out clean).
Allow to cool for 5 minutes in the pan before transferring to a wire rack.
If all the batter will not fit into the muffin cups, make a mug cake! Scoop the remaining batter into a mug and microwave on high for 45 – 60 seconds (depending on the amount of batter). Eat immediately.