Coffee muffins (refined sugar-free, wheat-free)!

Ingredients (makes 5 big muffins)

3 tablespoons chia seeds

200 g pitted dates

6 tablespoons of brewed espresso

1 tablespoon fresh lemon juice

1 heaping tablespoon no flavor coconut oil (softened/ melted)

140 g buckwheat flour

2 teaspoons baking soda

1 teaspoon ground cinnamon

2 pinches unsweetened vanilla powder

1 pinch of salt

Method

Preheat the oven t 180 degrees Celsius (350 F).

Soak the chia seeds in 150 ml water.

Blend the dates in a food processor until a soft mass forms. Add the chia seeds (with water), espresso, lemon juice and coconut oil.

Add the dry ingredients and blend until a thick batter forms.

Grease the muffin tin with coconut oil and fold a round or square piece of parchment paper for each muffin form and place in the form (or use paper muffin forms).

Spoon the batter into the muffin forms and bake in the preheated oven for about 40 min.

PS These muffins don’t rise much as the batter is quite heavy.

Enjoy!