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 vegan cappuccino 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.
- 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
- Preheat oven to 375F.
- Grease a muffin tin with margarine and set aside.
- If using rolled oats, pulse them a few times in the food processor. If using oatmeal or porridge oats, you can skip this step.
- 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.
- 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.
- In a large bowl combine the flour, oats, sugar, baking powder and cinnamon.
- Make a well in the center and pour in the soymilk/coffee/vinegar mixture, oil, vanilla, applesauce, and the last 4 tablespoons of soymilk.
- Stir until just combined and then fold in the chocolate chips. The batter should be thick, but not runny.
- Pour into greased muffin tin (I pretty much filled it up to the top, but you could make more smaller muffins if desired)
- Cook for 22-26 minutes.
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!
These look delicious! I love a good muffin for brunch.
What temperature did you bake these at?
Oooo, good catch vegmers! 375F. I just corrected it! Thanks!
I guessed 400F and made them this morning for a brunch hosted by a friend. They were a big hit.
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. 😉