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Carob, Coffee & Cinnamon Muffins

Gaspar Carreira




1 cup rolled oats

1½ cups buckwheat flour

¼ cup carob flour

1 tsp ground cinnamon

1 tsp baking powder

1 tsp baking soda

½ cup muscovado or coconut sugar


3 egg replacements

¼ cup melted coconut oil

1 cup instant coffee

½ cup almond milk


Preheat oven to 390°F/200°C and grease 12 muffin molds. In a large bowl, mix all dry ingredients and set aside. In another bowl, mix the wet ingredients, then add the dry ones little by little, stirring continuously. You can add more cinnamon depending on the intensity of flavor you want. Divide the mixture into 12 muffin molds, filling each ¾ of the way. You can add chocolate chips on top if you wish. Bake for 20-25 minutes or until they are cooked inside and dry outside.

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