Mocha Hazelnut Muffins

There are so many different types of coffees out there but none of them can also be doubled up as a tasty treat.

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This recipe is a new take on the classic drink as it allows you to eat your coffee instead of drink it!

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Although these are too subtle to substitute your morning cup of java, they’re still a super delicious way to satisfy your coffee cravings at any time of day!

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Mocha Hazelnut Muffins

 

INGREDIENTS

Muffins:
1 cup whole wheat flour
1 cup cake flour
1/3 cup sugar
2 tbsp espresso powder
1 tbsp baking powder
1 1/2 tbsp cocoa powder
1/2 tbsp cinnamon
1/3 cup packed brown sugar
1 cup brewed strong coffee
6 tbsp coconut oil*
1 egg
1 tsp vanilla extract
3/4 cup crushed hazelnuts
Streusel:
3/4 cup quick oats
1/3 cup brown sugar
3 tbsp coconut oil**
tsp vanilla extract
1/2 cup crushed hazelnuts
1/2 tbsp cocoa powder

DIRECTIONS

1. Preheat the oven to 400°F and line muffin tin.

2. For the muffins, combine whole wheat flour, cake flour, sugar, espresso powder, baking powder, cocoa powder, cinnamon, and brown sugar in a large bowl and set aside.

3. In a separate bowl, combine the coffee, coconut oil, egg, and vanilla.

4. Pour the wet coffee mixture into the dry flour mixture and mix them together with a fork or spatula. Fold in the crushed hazelnuts.

5. For the streusel, combine oats, sugar, coconut oil, vanilla, hazelnuts, and cocoa.

6. Pour 1 heaping tablespoon of the muffin batter into each muffin cup and sprinkle about 1-2 teaspoons of streusel over each one.

7. Bake for about 17 minutes (or until a toothpick can be poked into one and come out clean).

8. Let cool and enjoy!

*coconut oil in the muffin batter can be substituted with greek yogurt or butter
**coconut oil in the streusel can be substituted with butter

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