Create a chocolatey vegan muffin that isn’t too sweet, using the rich Kaffree Roma roasted grain beverage, unsweetened cocoa powder, and either pecans or walnuts for a tasteful dessert. Perfectly sized for snacking on either at home or a party, each muffin comes out of the oven warm and is delicious when served with fruit or softened butter.
Serving Size: 8 Muffins
- 3 tbsp Kaffree Roma
- 3 tbsp unsweetened cocoa powder or toasted carob powder
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1 cup boiling water
- 1 tsp vanilla
- 1 cup all purpose flour
- 1/4 cup flax seed meal or chickpea flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chopped pecans or walnuts
- 16 pecan or walnut halves for top
Preheat oven to 350F and grease a pan of 8 medium muffin wells.
In a medium heat proof bowl or beaker, blend the Kaffree Roma crystals, cocoa or carob powder, sugar, oil, boiling water and vanilla until well dissolved.
In a large bowl stir the all purpose flour, flax seed meal, cinnamon, baking powder, baking soda and salt until well blended.
Add the wet ingredients to the dry ingredients and stir just enough to moisten the dry ingredients. Fold in the broken nuts.
Spoon batter into the prepared muffin pan, filling wells nearly to the top. Place two half nuts on top of each muffin.
Bake about 20 minutes, or until a toothpick inserted in the thickest part comes out clean.
Cool in pan for 5 minutes, then loosen sides and turn out onto a cooling rack. Serve as is, or with softened butter.
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