Chocolate-Espresso Muffins [DF, V + GF-Friendly]

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 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.


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  1. Preheat oven to 350°F and line a 12-hole muffin/cupcake tin with muffin wrappers or silicon ones.

  2. Place flour, cacao powder, baking powder, and coffee in a large bowl and stir to combine.
  3. In another bowl, whisk together eggs*, milk, maple syrup and oil until combined and stir into dry ingredients.
  4. 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.
  5. 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.