Cappuccino Muffins

Vegan MoFo Day #4!

It took two tries to perfect this recipe, but holycrap are they delicious. The first time they came out tasting good, but didn’t rise at all, which I attribute to a wet:dry ratio with too much, well…wet. Oops! I didn’t account for the fact that oats don’t absorb as much liquid as flour, so I increased the flour the second time and gave the oats a little whizzy whizzy in the food processor.

I really wanted my muffins to have some oatmeal and use actual ground coffee. After an intense Googling session, all I could find used either instant coffee crystals or liquid espresso. Why not just throw in the actual ground coffee?! So, I set to the kitchen and hurrah! Success! I also added a touch of cinnamon, which you can’t taste per se, but it adds a really nice depth to the flavor.

Cappuccino Muffins

Prep Time: 10 minutes

Cook Time: 22 minutes

Total Time: 32 minutes

Why not just go ahead and have coffee in your muffin too?

Ingredients

  • 1 cup + 4 tbsp. non-dairy milk
  • 2 tablespoons ground coffee, on the finest setting possible, it should be powder
  • 1 tsp. apple cider vinegar
  • 2 cups flour
  • 3/4 cup oatmeal or rolled oats
  • 1/3 cup packed brown sugar (can use regular if needed)
  • 1 tablespoon baking powder
  • 1 scant tsp. ground cinnamon
  • 1/2 cup canola or vegetable oil
  • 1 tsp. vanilla
  • 1/4-1/3 cup applesauce
  • 2-3 big handfuls chocolate chips

Instructions

  1. Preheat oven to 375F.
  2. Grease a muffin tin with margarine and set aside.
  3. If using rolled oats, pulse them a few times in the food processor. If using oatmeal or porridge oats, you can skip this step.
  4. Mix the very finely ground coffee with 1/2 cup of the soymilk and stir until absorbed. I put this entire mixture in the food processor and whizz for a minute to make sure it is really combined.
  5. Add the other 1/2 cup soymilk and the apple cider vinegar and give a quick stir to combine (or a quick pulse, if using the food processor). Set aside.
  6. In a large bowl combine the flour, oats, sugar, baking powder and cinnamon.
  7. Make a well in the center and pour in the soymilk/coffee/vinegar mixture, oil, vanilla, applesauce, and the last 4 tablespoons of soymilk.
  8. Stir until just combined and then fold in the chocolate chips. The batter should be thick, but not runny.
  9. Pour into greased muffin tin (I pretty much filled it up to the top, but you could make more smaller muffins if desired)
  10. Cook for 22-26 minutes.
http://vegannomnoms.net/2010/11/cappuccino-muffins.html

I am so proud of these babies and they’re great for breakfast as I usually have no time to cook, nor can I handle anything complicated in my tummy early in the morning. Plus, they even have the caffeine built in! Win!



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  1. These look delicious! I love a good muffin for brunch.

    Jaime / Reply
  2. What temperature did you bake these at?

    vegmers / Reply
  3. Oooo, good catch vegmers! 375F. I just corrected it! Thanks!

    Nicole / Reply
  4. I guessed 400F and made them this morning for a brunch hosted by a friend. They were a big hit.

    vegmers / Reply
  5. Close enough! I’m happy to hear it worked out! It’s always good to know my creations work in kitchens besides mine as well. 😉

    Nicole / Reply

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