By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 12
196 cal · 40 min
Eggless Mocha Muffins
Recipe GLPRe4f7404176abb8
Tender, moist muffins infused with rich mocha flavor and studded with chopped almonds. Made without eggs, these are perfect for a vegetarian breakfast or brunch. The combination of all-purpose and whole wheat flour creates a hearty crumb, while applesauce adds moisture and natural sweetness.
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Ingredients
1 cup All-purpose flour
1 cup Whole wheat flour
2 tablespoons Unsweetened cocoa powder
1 tablespoon Instant coffee
2½ teaspoons Baking powder
¼ teaspoon Baking soda
to taste Salt
½ cup Light brown sugar
¼ cup Unsweetened applesauce
1 cup Milk
1 teaspoon Pure vanilla extract
½ cup Chopped almonds
Directions
Preheat your oven to 400°F (200°C) for at least 10 minutes. Prepare a 12-cup muffin tin by inserting paper liners or lightly coating with nonstick cooking spray or butter.
Dissolve the instant coffee in the milk using warm liquid, then allow the mixture to cool to room temperature.
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, unsweetened cocoa powder, baking powder, baking soda, and salt. If the cocoa powder has lumps, sift the dry ingredients together.
In a separate bowl, whisk together the light brown sugar and applesauce until well combined. Beat in the vanilla extract and cooled coffee-milk mixture until smooth.
Pour the wet mixture into the dry ingredients and gently stir until just combined. Do not overmix, as this will result in dense muffins. Small lumps in the batter are normal and desirable.
Fold in the chopped almonds using a few gentle strokes until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Place in the preheated oven and bake for 18–20 minutes, until a toothpick inserted into the center of a muffin comes out clean or with only a few moist crumbs.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. Turn them out onto a wire rack and cool completely before serving.
Comments
Every ingredient is standard stock at Harris Teeter, Food Lion, Walmart, ALDI, and Kroger—no special stops needed. At roughly $0.80–$1.00 per muffin, the cost lands firmly in the weeknight comfort-bake range, driven mainly by the applesauce and almonds rather than any premium item. The 40-minute stated time is honest: about 10 minutes for mixing, 25–30 in the oven, leaving only a thin margin for cooling before serving. These keep well for several days and reheat gently in a toaster oven, making them a solid grab-and-go breakfast, though the eggless formula means they'll be denser and less tender than traditional muffins—a trade-off that works if you expect a hearty crumb rather than fluffy cake.
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