Stuffed Coffee Almond Muffins.
Fluffy, moist and oozing with a vegan coffee almond glaze. These Vegan Stuffed Coffee Almond Muffins are to die for. Perfect for a mind morning or afternoon snack, or even a early morning breakfast. Omit the coffee glaze if you like, or add in some chocolate chips for some extra gorgeousness. Perfect for freezing too so you always have a healthy snack to hand on those busy days.
Serves: 12 | Total Cooking Time: 40-45 minutes
Ingredients
3 bananas, mashed
200g of wholewheat spelt or buckwheat flour
100g ground almonds
30g maple syrup (or your favourite liquid sweetener)
100ml unsweetened oat milk
100g unsweetened, plain soy yoghurt (oat yoghurt can be used for a soy free version)
1 tsp bicarbonate of soda
1 tsp baking powder
2 tbsp of ground coffee granules
15g vanilla protein powder
Optional: large handful of vegan chocolate chunks/chips
Coffee Glaze
2 tbsp of ground coffee
2 tbsp maple syrup, or liquid sweetener of choice
2 tsp vanilla protein powder
2 tsp almond butter
3 tbsp water
Instructions
Place the coffee granules into a small bowl or cup and pour in the milk. Mix and then let that sit while you carry on with the remaining steps (the coffee will not fully dissolve, so don’t worry if it hasn’t).
Preheat the oven to 190ºC fan and mash the bananas in a bowl with the back of a fork, until smooth.
Place the flour, ground almonds, baking powder, bicarbonate soda, and protein powder into a separate bowl and mix.
Pour the coffee/milk mixture into the bowl with the bananas, then add in the yoghurt and syrup. Mix thoroughly.
Combine the wet mixture with the dry mixture and mix together for one final time until smooth and thick. If using chocolate chips, add them in at this point too.
Line a cake tin with 12 muffin cases and evenly distribute the mixture out between them. Place the muffins into the oven for 15 minutes, or until the centres are fully cooked.
Meanwhile, prepare your coffee glaze. Mix all the ingredients together in a small bowl until thick and smooth.
Once cooked, remove the muffins from the oven and allow them to cool fully before proceeding.
Once cooled, using an apple corer, knife or spoon create a small crater in the base of the muffin and scoop out some of the muffin. Pour in some of the coffee glaze, then reassemble the muffin by placing the muffin ‘cut out’ back in its original place to seal its contents.
Store any left overs in an air tight container in the fridge for up to 5 days. You could alternatively freeze them too.
Really hope you enjoy guys! x