Serves a Party of 6
Ohhhh yeah guys – coffee, chocolate, and bananas all in one lovely little muffin.
Crafted with a homemade oat flour that was made by quickly blending a few cups of rolled oats, I gently mixed the flour with a freshly ground breakfast blend roast from Charleston Coffee Roasters, coconut sugar, dairy-free chocolate chips, cacao powder, ground flaxseed, baking powder, mashed bananas, oat milk, and avocado oil to be sprinkled with slivered almonds and baked at 375 degrees for 20 minutes. After fully baked, I dashed them with the tiniest bit of sea salt.
I’m getting dang good at this whole baking thing, as these muffins came out exactly how I wanted them to among being super nervous about baking with coffee for the first time. A ton of recipes I had been researching all used instant coffee, but that is simply not my thing.
I chose the infamous South Carolina coffee because it has been a favorite of mine for years now, and knew I couldn’t go wrong using it for this recipe.
If you’re anything like me, coffee is a therapeutic process in the morning. Blending the whole coffee beans myself has been a process that I have fallen in love with. You get the fresh smell of the grounded beans, drop them into the French press to steep, and pour the coffee over some oat milk in your favorite mug to start the day right just about every single morning.
Even though I am more of a savory breakfast kind of person, sometimes it feels refreshing to make something like these muffins as they only take less than 30 minutes and you know you’ll have some left overs for the following mornings ahead.
Ingredients:
- 2 Cups of Rolled Oats
- 1/4 Cup of Freshly Ground Coffee (Charleston)
- 1/2 Cup of Coconut Sugar
- 1/2 Cup of Chocolate Chips
- 1/4 Cup of Cacao Powder
- 3 Tablespoons of Ground Flaxseed
- 1/2 Teaspoon of Baking Powder
- 2 Mashed Bananas
- 1 and 1/2 Cups of Oat Milk
- 1 Tablespoon of Avocado Oil
- 1/2 Cup of Slivered Almonds (optional)
- Few Pinches of Sea Salt (optional)
Preheat the oven to 375 degrees.
Start off by making your oat flour by blending 2 cups of rolled oats. If you don’t have a blender available, you can use oat flour from Bobs Red Mill.
Mix together the oat flour, ground coffee, coconut sugar, cacao powder, chocolate chips, ground flaxseed, and baking powder in a large bowl.
Mash the bananas, then mix them into the flour mixture along with the oat milk and avocado oil.
Drop down about 1/4 cup of batter into your muffin pan. (If you don’t have muffin liners, you can use a tiny bit of oil)
Sprinkle on the slivered almonds to each muffin.
Bake for 20 minutes, then dash down a tiny bit of sea salt.
Plant Sugar Kitchen 