Dalgona Mocha Muffins

Serves: 10 Prep: 5 minutes: Cook: 30 minutes

Macros:

Ingredients:

1 cup almond meal

¼ cup buckwheat flour

⅓ cup of coconut sugar

2 scoops mocha Noway

1 tsp cinnamon

1 tsp baking powder

Pinch of salt

2 large eggs

¼ cup almond milk

¼ cup coconut yogurt (can use natural Greek yogurt)

1 tsp vanilla extract

¼ cup dark choc chips

Method

1. Preheat the oven to 180C. Line/grease muffin tray.
2. In a large mixing bowl combine almond meal, buckwheat flour, coconut sugar, Noway, salt, baking powder, and cinnamon.
3. In a separate bowl whisk together eggs, milk, coconut yogurt, and vanilla essence.
4. Pour wet ingredients into dry and combine well. Add in chocolate chips and fold through the mixture evenly.
5. Pour ¼ cup of mixture into each muffin hole.
6. Bake for 25-30 minutes, until golden and cooked through. Allow cooling in the tin for 5 minutes then transfer to a wire rack.
7. Once cool top with Dalgona coffee frosting if desired.

–

Dalgona frosting

1 tbsp instant coffee

1 tbsp coconut sugar

1 tbsp very hot water

Method:

In a medium mixing bowl beat coffee, coconut sugar, and boiling water with an electric mixer for 5 minutes. Until “Dalgona” style coffee is achieved, it should be smooth, glossy, and form small peaks.