The name of this recipe really speaks for itself. Coffee, chocolate and peanut butter are all mouth-gasm worthy flavors. Combined they are unstoppable. No, you did not die and go to heaven. It gets better. These muffins are grain free, sugar free, and vegan.
After several weeks of eating extremely healthy breakfasts and avoiding sinful treats like muffins, I longed for something sweet first thing in the morning. I felt unsatisfied with cereal, English muffins and fruit, but bound to the VB6 diet I had adopted.
Turns out, you really can have your cake and eat it too. These muffins skip the sugar and processed flours that most baked goods contain. Instead they use almond flour, coconut flour, ground flax seed, cinnamon and other delicious and wholesome ingredients. But beware: coconut flour is elusive and almond flour is, admittedly, on the pricey end when you make a camp counselor’s salary. Was the end result worth the drive to two different stores and extra cash? Absolutely.
I found this recipe on another food blog called Running to the Kitchen. It was love at first sight; I just knew that I had to make them. As I scrolled through the blog, I was excited to use new and healthful ingredients until I saw number 9: eggs. Eggs, my friends, are clearly not vegan. However, this would not deter my very stubborn self from making these muffins on a blistering hot evening (sorry mom).
Egg substitutions can easily be made for nearly any recipe. Whether you are vegan or are just too lazy to make another trip to the store, these little tricks really are helpful.
This recipe called for 1 banana smashed well. Bananas are an excellent replacement for eggs because they help the ingredients bind together and complement almost any baked good. Apple puree is another popular substitute in baking as it also keeps the batter together without upstaging the main flavors. Usually a ¼ cup of either will replace one egg.
Silken tofu is also a great option for egg replacement because it will take on the flavor of whatever you are cooking. Tofu also has lots of protein and is low in fat. Using ¼ cup of tofu will replace one egg. Beat or whip the tofu before adding to batter. Remember it must be silken tofu, which you most likely will not find with firmer refrigerated varieties.
2 ½ tablespoons of flax seed with 4 tablespoons of water will also act an egg replacement. It is important to allow the mixture to gel together before adding to the mixture, otherwise the cohesion will not occur.
If all of these sound like too much work, first of all, shame on you. Second, you can easily buy a bag of egg replacer to mix with water for all of your baking needs. Also, a bag of vegan egg replacer will keep for about a year while eggs will only keep for a week.
Just to prove to anyone reading this that eggless baked goods are not inferior to their animal product-using counterparts, I brought these muffins to work to feed fellow counselors on our last day of camp. A certain person, who shall remain nameless, complemented me on them and said, “I can tell these aren’t vegan because they taste good.” Who’s laughing now?
½ cup almond flour
¼ cup coconut flour
¼ cup ground flax seed
2 tablespoons unsweetened cocoa powder
½ tablespoon cinnamon
½ teaspoon baking soda
¼ teaspoon salt
1 large banana, mashed well
¼ cup strongly brewed coffee
⅓ cup creamy natural peanut butter
½ tablespoon vanilla extract
¼ cup chopped vegan dark chocolate chips
1. Preheat oven to 350 degrees and line a tin with muffin wrappers.
2. Mix together dry ingredients in one bowl and wet ingredients in another. Wisk both until fully mixed.
3. Pour wet ingredients into the dry mix and combine.
4. Fold chocolate chips into the batter.
5. Scoop batter into liners and fill ¾ of the way.
6. Bake for 15-18 minutes. If you do not have muffins liners, bake them for more like 13-14 minutes.
7. Allow the muffins to cool and serve with peanut butter on top.