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Coffee carob and cinnamon muffins
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course: Breakfast
Servings: 12 Muffins
Author: Gaspar Carreira
Dry ingredients:
  • 1 cup rolled oats
  • 1 1/2 cup buckwheat flour
  • 1/4 cup carob flour
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup muscovado or coconut sugar
Wet Ingredients:
  • 3 egg replacement
  • 1/4 cup oil (I used melted coconut oil)
  • 1 cup coffee (I used instantaneous)
  • 1/2 cup almond milk
  1. Preheat the oven to 200°C and grease the muffin molds. In a large bowl mix all dry ingredients and set aside. In another bowl, mix the wet ones and add the dry ones little by little. Go stirring as you pour the dry mixture. You can add more coffee or more cinnamon depending on the intensity of flavor you want. Divide the mixture into 12 muffin molds, fill up to 3/4 of the capacity. You can add chocolate chips on top if you wish. Bake for 20-25 minutes or until they are cooked inside.