The best Spicy Coffee Choco Muffins


Can be made Vegan as well

When you can’t get to the shops but you have some seemingly random ingredients in the house, this is what creativity can do for you…. Hand mix!

Plus you can make it vegan if you need to. As always, it still has that ‘homemade with love’ taste.  Just substitute as described next to the specific ingredients for a vegan fest.

This makes 6 muffins and is very quick to put together:

Start by heating the oven on 180degC

Dry Ingredients

In a bowl mix together the following DRY ingredients:

150g of oatmeal (Zapp your steel cut oats in the food processor until roughly ground. It doesn’t need to be too fine – or use instant oats as is.)

100g desiccated coconut

2tsp baking powder

1tsp ginger

1tsp nutmeg

1tsp cardamom


Wet Ingredients

Now mix the WET ingredients together:

2 Medium Bananas well mashed (best if they already are slightly browned and sweet)

150ml milk (or coconut milk/cream/water)

5Tbsp of oil (coconut/sunflower/butter)

2Tbsp ground flaxseed (1 med egg should also work)

2tsp cinnamon

0.5tsp pimento (or a grind or 2 of black pepper)

Nuts like pecans or brazil or almond (50g) or a mix.  Add a few more if you wish.

1Tbsp of Cocoa Powder

1tsp Instant Coffee Powder

100g dates chopped as fine as possible (use more or less – it doesn’t really impact the texture, depends on your sweet tooth). Add the amount of sugar if you don’t have dates.  Remember the coconut flour is already sweetish as well as the banana.

(you can add or leave out some of the spices, this will taste great even without all the dry spices.)



Add the DRY to the WET ingredients and mix well.

Let it rest for about 5 – 10minutes while you grease the muffin pan.

Divide dough for 6 muffins.

Bake for around 20 – 25 minutes.

Be careful, the coconut flour does tend to brown and then burn fast.  Do keep an eye on this!

The spices will fill the house with the most appetising aroma. Let the muffins cool in the tins and enjoy with your favorite beverage.