Chocolate and coffee go together like peas & carrots as Forest Gump would say. These muffins contain just the right amount of sweetness and the sea salt really brings the flavor together. I tweaked this recipe from Centr.com and made it completely customizable to be made gluten-free and vegan. You can choose to up the maple syrup and chocolate for a sweeter, richer muffin.
Preheat oven to 350°F and line a 12-hole muffin/cupcake tin with muffin wrappers or silicon ones.
- Place flour, cacao powder, baking powder, and coffee in a large bowl and stir to combine.
- In another bowl, whisk together eggs*, milk, maple syrup and oil until combined and stir into dry ingredients.
- Add chocolate chips and stir until combined. (Make sure there aren’t hidden pockets of spelt flour not mixed in! This happened to me the first time I made them and I had to remix it!) Spoon mixture evenly into muffin tin and scatter salt flakes over the top. Bake for 20-25 minutes until cooked in the center. Cool in the tin for 5 minutes before serving.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze individually for up to 2 months.
*If making vegan, follow instructions of your egg replacer. To make a flax egg: In a separate bowl: use 1 Tablespoon of ground flaxseed to 2.5 Tablespoons of water (per egg – for this recipe you would have to double it.) Stir and let sit 5 minutes before mixing in with the other wet ingredients.