These hazelnut coffee muffins are soft and super yummy. They are excellent for breakfast, afternoon tea, snacks, pre or post workout. They only took 10 minutes to make and 30 minutes to bake them. By the time I finished my morning meditation session, these yummy hazelnut coffee muffins were ready
I am not a coffee drinker as coffee normally affects my sleep but I am OK eating a hazelnut coffee muffin every now and then. Studies showed coffee beans contain antioxidant phenolic acid which helps fighting cancer and depression, lowering the risk of multiple sclerosis (MS) and producing serotonin, dopamine and noradrenaline.
Hazelnut Coffee Muffins (Gluten Free, Dairy Free & Sugar Free)
- 2 organic eggs (If vegan, use 1/4 cup of soaked chia seeds (Buy The Chia Co Chia Seeds Black))
- 5 tablespoons raw honey or Berringa Super Manuka 120+ MGO
- 2 tablespoons organic raw apple cider vinegar (Buy Bragg Apple Cider Vinegar Organic)
- 2 teaspoons baking soda
- 1 cup of tapioca or sweet potato flour
- 1 cup of Orgran Good For You Buckwheat Pancake Mix
- 1/4 teaspoon Himalayan salt (Buy Himalayan salt here)
- 1/2 cup of melt coconut oil (Buy coconut oil here)
- 1 tablespoon of Nature’s Cuppa Eco Coffee Granules
- 1/2 cup of hazelnut, chopped
- 3 cups of filtered water
- Preheat a fan-forced oven to 180°C or a conventional oven to 200°C.
- Pour 1 cup of room temperature water into a mug, add the coffee granules and stir it until dissolved.
- In a large bowl, sift all the flours, baking soda and salt through a sieve or a colander.
- Add eggs (or soaked chia seeds), honey, 2 cups of water, coffee, apple cider vinegar and melt coconut oil in the bowl.
- Mix all the ingredients well together.
- Add hazelnut into the mixed flour and mix them together.
- Transfer the mixed flour into a greased muffin tray and bake it for 30 minutes or until a cake tester comes out clean.