Chocolate coffee muffins

gluten free - oil free

By Jasmin

If you’re craving a deep rich chocolaty fluffy baked dessert to bite into, these decadent muffins were crafted for you ! Healthy, gluten free and oil free. Made from oat, hazelnut, coffee, soy milk and dark chocolate. Perfect for an afternoon snack and breakfast. Grab your ingredients and let’s get baking ! 

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*We do not claim to be profession expert in nutrition. These values are based on online nutrition calculator and are merely a suggested estimation*

Yield: 6 muffins. Nutritional value 1 muffin:

  • 317 Kcal
  • Protein: 7.8 G
  • Carbs: 22.7 G
  • Fat: 20 G

Coffee chocolate muffins

by Jasmin.
yield: 6 muffins. Serving 1 muffin:
[Proteins: 7.8 g, Carbs: 22.7 g, Fat: 20 g]
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course baked, Breakfast, Dessert
Cuisine American
Servings 6 muffins
Calories 317 kcal


Dry ingredients:

  • 1 cup Oat grinded to a fine flour consistency
  • 1 cup Hazelnuts roasted and grinded to a fine flour consistency
  • 3 tbsp Cacao powder
  • 1 Tbsp Baking powder
  • a pinch of Salt

Wet ingedients:

  • 1 cup Soy milk unsweetened
  • 1 Tbsp Cider vinegar
  • 1 Tbsp Flaxseed freshly grinded
  • ½ Instant coffee sachet + 3 Tbsp water or 3 Tbsp expresso
  • ¼ cup Sugar
  • 1 tsp Vanilla extract Substitute with 1 sugared vanilla sachet
  • ¼ cup Dark chocolate chunk Or dark chocolate chips


  • In a small bowl, mix the soy milk and cider vinegar. Set aside for 5 - 8 min to coagulate.
  • To make the flax egg - in a separate bowl- mix together the ground flaxseed and 4 Tbsp warm water. Chill in the fridge until needed.
    1 Tbsp Flaxseed freshly grinded
  • Perp your muffins tin: line each muffin cup with squares of parchment paper, or brush with oil then flour.
  • Preheat the oven to 180°C/ 350 F.
  • In a large bowl, mix the oat flour, the hazelnut flour, cacao powder, baking powder and a pinch of salt.
  • Whisk together: the soy milk, the flax eggs, the instant coffee sachet, 1 Tbs water, vanilla extract and sugar.
  • Add the wet ingredients to the dry one and stir until you get a lump free batter.
  • Fold in the dark chocolat chunk (or chocolat chips) and leave some for garnish.
  • Poor the batter equally between 6 muffins cup (layered with parchment paper). Do not fill it till the top. Sprinkle with extra dark chocolate chunks.
  • Bake for 30 - 35 min. A toothpick should come out clean.
  • Let cool down completely for about 10 - 15 min. Enjoy or store up to 5 days in the fridge an air tight container. Bon appétit.
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