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espresso

Espresso Dark Chocolate Chunk Muffins (gf, df)

November 25, 2018 by APRÉS RUN

    It took me two rounds to perfect this recipe. I am picky with my baked goods, and having to bake gluten-free makes me even pickier. My goal is always to create a baked good that I could put down in front of someone, without telling them what’s in it, and not have them say it’s “pretty good for being gluten-free”, but that’s it “REALLY good”, period. I think I achieved that with this muffin.

    Basically, this muffin is the perfect solution to your 3 PM energy crash. It gives you complex carbs and healthy fats to prevent the “hangry” from coming on, and the staying power to get you through till dinner. It gives you a little dose of caffeine with the ground espresso, and it has chocolate in it. Chocolate just makes everything better.

    INGREDIENTS

    • 2 eggs
    • ¼ cup pure maple syrup
    • ½ cup unsweetened almond milk
    • 1 tbsp. melted coconut oil, melted and cooled
    • 1 tsp. vanilla extract
    • 2 tsp. apple cider vinegar
    • 1 cup gluten-free oat flour
    • 1 cup almond flour
    • 3 tbsp. espresso beans, ground in a food processor, or 3 tbsp. instant coffee
    • ¼ tsp. cinnamon
    • ¾ tsp. baking soda
    • ¼ tsp. salt
    • ½ cup dairy-free dark chocolate chunks, plus more for topping

    INSTRUCTIONS

    1. Preheat your oven to 350 degrees F. Spray a muffin tin with nonstick spray, or oil with a little olive or coconut oil.
    2. In a large bowl combine all wet ingredients (eggs through apple cider vinegar, above). Whisk until well combined — your batter should be smooth and creamy.
    3. Next, add in all dry ingredients (except for the chocolate chunks). Stir to mix, then fold in the ½ cup of dark chocolate chunks.
    4. Spoon your batter into 9 muffin cups, and top with a few additional chocolate chunks. Bake for 20-25 minutes.
    5. Let cool for about 5 minutes, and then enjoy!

    Filed Under: Nutrition, Recipes Tagged With: dairy free, dairy free recipes, dark chocolate, espresso, food for runners, gluten free, gluten free baking, gluten free recipes, healthy lifestyle, healthy recipes, muffins, recipes for runners, running blog, wellness

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    Montana DePasquale

    Welcome!

    I’m a certified running coach who has the pleasure of working with busy, hardworking runners all over the world. I work with runners chasing Boston qualifiers and sub-3:00 marathons, to runners who are just getting started and want to learn how to train correctly or build up safely. I also specialize in working with pre- and postpartum women.

    In addition to running, I am an avid foodie who places an emphasis on whole, nourishing foods – and I’m a huge proponent of strength training for runners. On this blog I share training tips, recipes from my home kitchen, and evidence-based strength training info.

    I live in Providence, Rhode Island, with my husband Ryan and son Brady.

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