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Enjoy Cappuccino Chocolate Chip Muffins for special breakfasts, brunches, snacks and desserts. One of my favorite Gluten-free, Paleo muffins, this tender on the inside, crispy topped muffin creates instant pleasure and relaxation. Also AIP and Vegan, with a carob and low oxalate option.
I used to buy similar Cappuccino Chocolate Chip Muffins from a good bakery in town, and they were topped with a crunchy coffee icing that I loved. Today, I recreate that recipe for all us, but this one is the Paleo, Gluten-free version!
Because I personally now limit my chocolate intake, this recipe has a carob chip alternative, which I know some of you will appreciate, too.
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Ingredients in Cappuccino Chocolate Chip Muffins
The basic ingredients in Cappuccino Chocolate Chips Muffins are:
- cassava flour
- coconut flour
- maple or coconut sugar
- chocolate chips, or carob chips (I love this brand, or for AIP, use a compliant chip.)
- baking soda and sea salt
- cocoa butter — Omit for AIP.
- organic instant coffee — Or roasted chicory root granules for AIP.
Depending on your diet, the ingredients in the batter vary just slightly. You’ll see these in the recipe below, but to summarize:
PALEO VERSION: The dry ingredients include collagen, and the wet ingredients include one egg and water.
AIP VERSION: The AIP ingredients are similar, but coconut milk is added to the list of wet ingredients, the egg is omitted, and gelatin and cream of tartar added to the list of dry ingredients. Use no glaze on the AIP muffins. They’re wonderful without.
VEGAN VERSION: For the Vegan version, omit the egg, and use flax seed meal to replace it. Sub tiger nut flour and psyllium husk whole for the collagen. Cream of tartar is added to the dry ingredients. Add a small amount of coconut milk to the wet ingredients. The exact substitution amounts are indicated below in the recipe itself.
How to make Paleo Gluten-free Cappuccino Chocolate Chip Muffins
These muffins are a classic quick bread recipe:
- Stir together the dry ingredients in a large mixing bowl.
- Add the wet ingredients, and combine all.
- Bake the muffins until they’re dome-topped and a toothpick comes out clean or with a few crumbs.
- While the muffins are baking, make the glaze:
- Be sure all of your cooking equipment (small pot and whisk) are very dry. When using cocoa butter, this is important; otherwise the oil will seize up and lose its smooth texture.
- Melt oil. Add powdered dry sweetener and coffee. Whisk to combine.
- Fully cool muffins, then (if not making AIP version) place in freezer to chill for 15 minutes. Chilled muffins help set the glaze …
This recipe has 3 versions: the main Paleo and Gluten-free recipe, the egg-free AIP variation and the Vegan version. So just follow the few ingredient changes based on your diet.
Cappuccino Chocolate Chip Muffins
- muffin tin
- ¾ cup cassava flour Otto's or Bob's brands (other brands will not work because they are too starchy)
- ⅓ cup maple sugar or coconut sugar
- ⅓ cup coconut oil melted and cooled slightly
- ⅓ cup chocolate chips or carob chips; for AIP use compliant chips
- ¼ cup collagen For Vegan version only, replace with 3 Tablespoons tiger nut flour plus 1 Tablespoon psyllium husk whole.
- ¼ cup warm water Additionally add ⅓ cup room temperature coconut milk (not chilled) to the AIP and Vegan versions.
- 1 large egg Use 1 Tablespoon gelatin for AIP version instead. Use 3 Tablespoons flax seed meal for Vegan version instead.
- 3 Tablespoons coconut flour
- 1 Tablespoon organic instant decaf coffee or for AIP version, use roasted chicory root granules, ground in a spice grinder until powdered
- 1 teaspoon cream of tartar for the AIP/chicory root and Vegan versions only
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- Preheat oven to 325℉. Line muffin pan with liners or paper muffin cups (a lot of muffin cups stick, so spray with coconut oil spray, as needed). Set aside. I like to use parchment paper torn into squares, and pressed into place.
- In large bowl, combine dry ingredients (except the coffee): cassava flour, coconut sugar, chocolate chips, collagen (omit for Vegan version only), coconut flour, baking soda and sea salt. (Add gelatin for AIP and flax meal, tiger nut flour + psyllium husk whole for Vegan version. Add cream of tartar to both.)
- In small/medium bowl, combine wet ingredients + the coffee: egg (for main version), coconut oil, warm water and instant coffee (or chicory for AIP). (For the AIP and Vegan versions, also add the coconut milk.) (Omit the egg for AIP and Vegan versions.) Whisk together briefly.
- Add wet ingredients to dry ingredients, and stir to combine (I use an electric hand mixer.) Fill prepared muffin pan with batter.
- Bake until toothpick inserted in center comes out clean, about 20 to 23 minutes for 4 large muffins or 15 minutes for 6 smaller muffins.
- Allow muffins to cool fully on rack. Then place in freezer for 15 minutes before dipping in glaze. While muffins are cooling, make the glaze.
- In very dry small saucepan, melt the cocoa butter (or coconut oil) over lowest heat. When melted, use very dry whisk to stir in powdered coconut sugar and instant coffee (or powdered chicory if preferred).
- Remove 15-minute frozen muffins from freezer, and dip each one into melted glaze, then turn upright onto cooling rack for the glaze to set. You may also use a pastry brush or spoon to help with glazing each muffin top. Repeat with each muffin until they're all glazed.
- Wait 10 minutes or longer before serving, so muffins are no longer chilled from the freezer. They may appear wet at first; then the cold muffin will help the glaze to set, so it will look more white and translucent, no longer wet and dark in color.