Imagine biting into a muffin that's not just a treat, but a flavor explosion that combines the rich intensity of espresso, the decadence of chocolate, and the wholesome goodness of paleo-friendly ingredients. These Espresso Macaroon Muffins are about to revolutionize your breakfast and snack game, offering a guilt-free indulgence that will make your taste buds dance and your body thank you. Perfect for health-conscious foodies and coffee lovers alike, this recipe is your ticket to a deliciously transformative culinary experience!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Paleo
Serves: 12 muffins
Ingredients
- 2 cups almond flour
- 1/2 cup unsweetened shredded coconut
- 1/4 cup cocoa powder
- 1/2 cup maple syrup
- 2 eggs
- 1/4 cup espresso, brewed
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with silicone muffin liners or parchment paper cups to prevent sticking.
- In a large mixing bowl, combine the almond flour, unsweetened shredded coconut, cocoa powder, baking soda, and salt. Whisk these dry ingredients together until well incorporated and free of any lumps.
- In a separate medium bowl, whisk together the eggs, maple syrup, brewed espresso, and vanilla extract until smooth and fully combined.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture with a spatula until just combined, being careful not to overmix. The batter should be thick and slightly glossy.
- Using a standard ice cream scoop or large spoon, evenly distribute the batter among the 12 muffin cups, filling each about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes. To check doneness, insert a toothpick into the center of a muffin - it should come out clean or with just a few moist crumbs.
- Remove the muffin tin from the oven and let the muffins cool in the tin for 10 minutes. Then transfer them to a wire rack to cool completely.
- Optional: Dust the cooled muffins with a light sprinkle of cocoa powder or top with a few toasted coconut flakes for extra flavor and presentation.
Tips
- Use fresh, high-quality espresso for the most robust flavor profile
- Ensure all ingredients are at room temperature for better mixing
- Do not overmix the batter - this can lead to dense, tough muffins
- Use silicone or parchment liners to prevent sticking and ensure easy removal
- For extra moisture, consider adding a tablespoon of coconut oil to the wet ingredients
- Allow muffins to cool completely to help them set and develop a better texture
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness
- For a more intense coffee flavor, you can add a teaspoon of instant espresso powder to the dry ingredients
Nutrition Facts
Calories: 162kcal
Carbohydrates: 15g
Protein: 5g
Fat: 11g
Saturated Fat: g
Cholesterol: 31mg
