Chocolate Coffee Flour Muffins

Coffee flour is not just another superfood
chocolate coffee four

Nuts.com

Coffee flour is not just any other superfood. It checks off all the boxes of the perfect alternative baking flour, and then some; it’s nutritious, gluten-free, and easy-to-use. But the best part is that coffee flour is more than just a great baking product to keep in your pantry. It was born from a mission of sustainability.

Every year, billions of pounds of coffee fruit are discarded as a byproduct of coffee production. Instead of leaving the fruit to rot as waste, coffee flour was created to convert the leftover fruit into a tasty, nutritious flour that can be used for baking, cooking, and making beverages. High in fiber, protein, and antioxidants, coffee flour is also naturally gluten-free. Not only is our coffee flour a perfectly versatile ingredient, it also helps create jobs for farmers and protect the environment.

Recipe comes courtesy of Nuts.com. Find the original recipe here. 

16
Servings
245
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/2 cups coffee flour
  • 1/2 cup cacao powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 cup sugar
  • 1 egg, room temperature
  • 1 cup milk of choice
  • 1/4 cup brewed coffee, cooled
  • 1/2 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/3 cup chopped hazelnuts

Directions

Preheat the oven to 350 F. Line a muffin pan with muffin liners and set aside.

In a mixing bowl, add the egg, milk, sugar, brewed coffee, vanilla, melted coconut oil and combine until you obtain a smooth, even mixture.

Add the coffee flour, cacao powder, baking soda, baking powder, salt and mix together with the wet ingredients. Fill each muffin liner 3/4th of the way full and top with the chopped hazelnuts.

Bake in the preheated oven for 20-25 minutes or until a tester comes out clean.

Remove muffins from the baking pan and transfer them to a cooling rack. Cool completely.

Nutritional Facts

Total Fat
16g
23%
Sugar
7g
8%
Saturated Fat
8g
33%
Cholesterol
10mg
3%
Carbohydrate, by difference
21g
16%
Protein
5g
11%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
15mg
2%
Choline, total
2mg
0%
Fiber, total dietary
2g
8%
Folate, total
3µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
15mg
5%
Phosphorus, P
79mg
11%
Selenium, Se
6µg
11%
Sodium, Na
168mg
11%
Water
8g
0%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.