Cappuccino Chocolate Chip Muffins

One of my favorite Gluten-free, Paleo muffins, this tender on the inside, crispy topped muffin creates instant pleasure and relaxation. Enjoy Cappuccino Chocolate Chip Muffins for special breakfasts, brunches, snacks and desserts. Also AIP and Vegan, with a carob and low oxalate option.

Course Afternoon tea, Breakfast, Brunch, Dessert, Snack

Cuisine American, British, French

Keyword aip, cappuccino, carob, chocolate chip, gluten-free, low oxalate, muffins, paleo, vegan

Servings large muffins or 6 medium size

Calories 551kcal

Author Megan

Cost $4

Equipment

mixing bowl
muffin tin

Ingredients

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
1/3 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

Cappuccino Icing Glaze

1 ounce cocoa butter about 10 wafers or a little less than 1/4 cup cocoa butter wafers, about 3 Tablespoons once melted
2 Tablespoons coconut sugar or maple sugar, powdered in a spice grinder (or coffee grinder)
½ teaspoon organic instant decaf coffee

Instructions

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.
Serve!

Notes

Storage: Store the cooled muffins in an airtight container at room temperature for 1 day, the refrigerator for up to 5 days, or in the freezer for 3 months. Muffins made with gelatin, the AIP version, will be firmer when chilled and may need to be warmed slightly for original texture.

AIP Variation: Add 1/3 cup coconut milk to the liquid ingredients. Omit the egg, and use 1 Tablespoon gelatin and 1 teaspoon cream of tartar instead, mixed into the dry ingredients. Use chicory to replace the instant coffee.

Vegan Variation: Omit the collagen and egg. Use 3 Tablespoons tiger nut flour, 3 Tablespoons flax seed meal, 1 Tablespoon psyllium husk whole and 1 teaspoon cream of tartar mixed into the dry ingredients instead. Add 1/3 cup coconut milk to the liquid ingredients.

You can find collagen peptides HERE. (Enter code BEAUTIFUL10 at checkout for 10% off your order.)

Find grass-fed and pesticide-free gelatin HERE. (Enter code BEAUTIFUL10 at checkout for 10% off your entire order.)

Find the best Maple Sugar HERE.

Coconut sugar HERE.

Nutrition