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Chocolate Coffee Flour Muffins Recipe {Gluten-Free}

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This gluten-free chocolate coffee flour muffins recipe was developed exclusively for Nuts.com and our customers by Miryam Quinn Doblas, Registered Dietitian (RD). Miryam shares her passion for food and nutrition on her website, Eat Good 4 Life.

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, and I truly believe it lives up to its hype.

chocolate-coffee-flour-muffins-recipe

Created as a solution to an environmental problem, this unique flour is made from coffee fruit, the byproduct of coffee production. Every year, billions of pounds of coffee fruit are discarded and end up polluting local water sources. Instead of leaving the fruit to rot away and harm the environment, it can be converted into a healthy flour for baking, cooking and more. The purpose of coffee flour is to create a nutritious food out of something that would otherwise be treated as waste.

chocolate-coffee-flour-muffins-batter

Coffee flour’s mission of sustainability doesn’t stop there. It provides an additional revenue stream for coffee farmers because new jobs are created in order to mill and process the fruit. The coffee industry as a whole stands to be revolutionized by this superfood thanks to its positive social, economic, and environmental impact.

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A nutritional powerhouse, coffee flour is extremely high in fiber, and a good source of protein, calcium and iron. Just a little bit can give your diet a major health boost. Plus, it’s easy to incorporate coffee flour into recipes. As a general rule of thumb, you can use 30 percent coffee flour in place of traditional flours in baked goods. Although coffee flour cannot be used as a one-to-one replacement for all-purpose flour, it can help to increase the nutritional content of muffins, cookies, breads and more. In baking, coffee flour behaves similarly to cocoa powder.

baked-coffee-flour-muffins

You might expect the flour to have a coffee-like taste, but the flavor is actually reminiscent of tea. It also only contains a very small amount of caffeine, unlike coffee. Just a couple tablespoons of coffee flour added to smoothies, soups, and sauces can provide a nutritional boost.

gluten-free-chocolate-coffee-flour-muffins-recipe

For these gluten-free chocolate coffee flour muffins, I also incorporated cacao powder and freshly brewed coffee to create a popular flavor combination. I topped the muffins with chopped hazelnuts, but you could also use chocolate chips, shredded coconut, or other toppings of your choice. These muffins can be served for breakfast, as a snack, or frozen for later and enjoyed as an on-the-go sweet treat when you’re in a rush.

I’m sure you’ll fall in love with coffee flour once you give it a try! Start with my coffee flour muffins recipe and see where your creativity takes you next time.  

Chocolate Coffee Flour Muffins Recipe {Gluten-Free}

Total Time: 30 minutes

Yield: 16 muffins

Chocolate Coffee Flour Muffins Recipe {Gluten-Free}

Ingredients

Instructions

  1. Preheat the oven to 350 F. Line a muffin pan with muffin liners and set aside.
  2. In a mixing bowl, add the egg, milk, sugar, brewed coffee, vanilla, melted coconut oil and combine until you obtain a smooth, even mixture.
  3. 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.
  4. Bake in the preheated oven for 20-25 minutes or until a tester comes out clean.
  5. Remove muffins from the baking pan and transfer them to a cooling rack. Cool completely.
https://blog.nuts.com/chocolate-coffee-flour-muffins-recipe-gluten-free/

This recipe was developed and photographed exclusively for Nuts.com by Miryam Quinn Doblas, RD, of Eat Good 4 Life.

coffee-flour-recipe-original

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25 Responses to “Chocolate Coffee Flour Muffins Recipe {Gluten-Free}”

  1. msvninja@msn.com' Mary VanAssche

    Sounds delicious! But how is this coffee flour processed? Would like to see an organic version.

    Reply
    • Meghan Remedios

      Hi Mary, our coffee flour is kept as natural as possible. The only processing involves the collection, drying, and flour milling. At this time, our coffee flour is not Certified Organic but it may be in the future.

      Reply
  2. holnurse@comporium.net' Linda Lander

    This recipe sounds yummy. Could I substitute another kind of gluten free flour for the coffee flour? Love, love, love chocolate and don’t have many recipes for gluten free chocolate goodies.

    Thanks,
    Linda

    Reply
  3. msarivole@gmail.com' Michelle

    If I make these again, I will definitely NOT use all coffee flour! Coffee flour is very dry, and these muffins were like swallowing cement. I’ve replaced some other flours, like coconut, in other recipes with the coffee and it wasn’t bad, but this just doesn’t work.

    Reply
    • allie@nuts.com' Allie Hartman

      Hi Michelle, thanks for trying our recipe. We’re sorry it didn’t work out for you. In general, we recommend using 30% coffee flour in place of all-purpose flour or other gluten-free flours in your recipes. Hope this helps!

      Reply
  4. khaefner24@att.net' Kathleen

    I was very excited to use my coffee flour. I’m a registered dietitian and love to try new ingredients and recipes. I just made the muffins and they were not palatable. The batter was extremely thick and the muffin was very dry.

    Reply
    • Stephanie Hart

      Hi Kathleen, thank you for trying our recipe. We’re sorry it didn’t work out for you.

      Reply
  5. thomas.wiley01@gmail.com' Thomas Wiley

    Made your recipe, terrible flavor, poor structure, crumbly.

    Reply
    • Stephanie Hart

      Hi Thomas, thank you for trying our recipe. We’re sorry it didn’t work out for you.

      Reply
  6. Barbdhall@gmail.com' Barbara

    I made as brownies, not muffins. Used half avocado oil and half rapeseed oil in lieu of coconut oil. Used carob powder in lieu of chocolate. Added some cinnamon. They turned out extremely cakey and not as sweet as I would have expected. Bad a bad recipe, but I would like to try the coffe powder in something else next time I buy it. Thanks for posting your recipe.

    Reply
    • Barbdhall@gmail.com' Barbara

      Sorry for the typos: Not a bad recipe, but I would like to try the coffee powder in something else next time I buy it.

      Reply
    • charlotte@nuts.com' Charlotte Hammond

      Hi, Barbara. Thanks for sharing those creative substitutions! 🙂

      Reply
  7. shamangrrl@yahoo.com' shamangrrl

    Baked these today, and they are currently cooling. As with others, I had issues with the recipe, as written. Following the directions as written, the result was a clump of dough, not a batter. I had to add approximately 1 cup extra of almond milk, to get a batter-like consistency. The result does look good – but the crumb is extremely delicate and crumbly. I’m planning to top them with a vegan swiss mocha buttercream, so I’m really hoping that they’ll firm up if I refrigrate them overnight. But I’m not exactly hopeful. I definitely will not make this recipe again, and I will never use coffee flour by itself.

    Reply
    • charlotte@nuts.com' Charlotte Hammond

      Sorry to hear that you had trouble. Thanks for sharing your modifications to the recipe! 🙂

      Reply
  8. knitsbydesign@yahoo.com' Jan

    I made these as written and agree they were dry, but good. I increased all the liquids a bit and cut the oil to 1/2 applesauce and I/2 butter and they came out much better. Haven’t had any problem with consistency.

    Reply
    • charlotte@nuts.com' Charlotte Hammond

      Hi Jan,

      Good modification, thanks for the tip! 🙂

      Reply
  9. jan@designbyj.com' Jan

    I think the problem here is that the recipe as written uses ALL coffee flour instead of 30% coffee flour and 70% of another flour. Maybe they missed a line?

    Reply
    • charlotte@nuts.com' Charlotte Hammond

      Hi Jan – thanks for your feedback. Not a line missing in this case, but you could certainly give that substitution a try and see how it works out!

      Reply
  10. It’s Nuts I tell you…….Chocolate Coffee Flour Muffins Recipe {Gluten-Free} | My Meals are on Wheels

    […] Instructions 1 – Preheat the oven to 350 F. Line a muffin pan with muffin liners and set aside. 2 – In a mixing bowl, add the egg, milk, sugar, brewed coffee, vanilla, melted coconut oil and combine until you obtain a smooth, even mixture. 3 – 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. 4 – Bake in the preheated oven for 20-25 minutes or until a tester comes out clean. 5 – Remove muffins from the baking pan and transfer them to a cooling rack. Cool completely. https://blog.nuts.com/chocolate-coffee-flour-muffins-recipe-gluten-free/ […]

    Reply

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