Double your pleasure: Enjoy these muffins with a steaming cup of cappuccino. Note: Be sure to use whole wheat pastry flour; regular whole wheat won’t work. Regular pastry flour works also.
- 1 cup all-purpose flour
- 1/2 cup whole wheat pastry flour
- 6 Tbs. cocoa powder
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 3/4 cup brewed strong coffee, lukewarm
- 1/3 cup pure maple syrup or brown rice syrup
- 1/4 cup canola oil
- 1 Tbs. rice wine vinegar
- 1/2 tsp. almond extract
- 1/2 cup dairy-free chocolate chips, optional
- 1/3 cup slivered almonds
Preheat oven to 325F. Coat 10 standard muffin pan cups with cooking spray.
Combine both flours, cocoa, baking powder, baking soda and salt in large bowl; whisk to blend. Mix coffee, syrup, oil, vinegar and almond extract in small bowl. Add wet ingredients to dry ingredients, and stir until completely blended. Stir in chocolate chips, if using.
Divide batter evenly among prepared cups. Top with almonds. Bake 20 minutes, or until muffins spring back when touched lightly in center. Remove from pans, and cool on wire rack.
- Calories: 180
- Carbohydrate Content: 25 g
- Fat Content: 7 g
- Fiber Content: 2 g
- Protein Content: 3 g
- Sodium Content: 195 mg
- Sugar Content: 6 g