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.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
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.
