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.
- 1 1/2 Cup 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
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.