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Gluten Free Fluffy Mocha Cinnamon Swirl Muffins
You guys, the smell that fills the house when these muffins are baking is so good it could be a candle.
The mocha flavor in these muffins with the combination of cinnamon makes these the perfect breakfast treat. The fact that their gluten free blows my mind every time I taste it! You could never tell!
Ingredients:
Yields 18 muffins
Batter:
1 cup coconut sugar
1 T organic vanilla sugar
1 T honey
1/2 cup white rice flour (I use this one) or potato starch
2 cups almond flour
1/2 tsp Himalayan salt
2 tsp baking powder
1 tsp freshly squeezed lemon juice
1 tsp pure vanilla extract
2 eggs
1 T organic instant coffee grounds dissolved in a 1/2 cup filtered hot water
1/2 cup avocado oil
Swirl:
1 teaspoon avocado oil
1 T coconut sugar
1 teaspoon cinnamon
1 teaspoon vanilla sugar
Directions:
Preheat your oven to 350°F, line a non toxic muffin tin with paper liners (the non toxic muffin pan I use)
In the bowl of a stand mixer, mix the eggs and sugar on high until fluffy. Add the vanilla sugar, vanilla extract and oil and mix again on high speed until fluffy. Add oil, salt, baking powder and lemon juice.
Add the flours.
Now add the coffee water in slowly until the mixture is a runny smooth consistency.
Pour the mixture into the prepared muffin tins.
Mix all the swirl ingredients together with a whisk, sprinkle on top of each muffin. Take a toothpick and swirl the cinnamon mixture around on each muffin until it’s evenly distributed.
Bake in the preheated oven for 25-30 minutes or until the top is golden brown.
Remove from the oven and allow it to cool completely in the pan on a wire rack. Store in the fridge or freezer. Enjoy!
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