Protein-Packed Espresso Muffins

Coffee with your muffin? How about coffee in your muffin?!? Espresso-Infused Protein-Packed Chia Muffins will give you that extra java kick to power you through your day! Thanks Maiah (a.k.a. @runninggirlhealth) for this awesome recipe!

makes 1 dozen muffins

1-½ cup gluten-free all purpose flour*
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp baking powder
1/8 tsp salt
2/3 cup coconut palm sugar
1 tbsp ground chia+3 tbsp water
¾ cup nondairy milk
¼ cup espresso or strong coffee, warm but not hot
¼ cup unsweetened applesauce
¼ cup coconut oil, melted
1 tsp pure vanilla extract
2 Squarebars of choice, diced fine
Additional Squarebar for topping

*You can make your own version by using ½ cup gluten-free oat flour, ½ cup brown rice flour, ½ cup sorghum flour and ¼ cup tapioca starch.


  1. Preheat the oven to 375 and line a muffin pan with muffin papers or grease it with coconut oil.
  2. Stir together the chia and water and set aside to get and thicken for 5 minutes.
  3. Whisk dry ingredients (gf flour, cocoa, baking soda, baking powder and salt) in a small bowl.
  4. Melt the coconut oil and mix with the coffee, sugar and vanilla in a large bowl, then stir in the chia and water mixture. Whisk in the coconut milk, and applesauce last.
  5. Add the dry ingredients to the wet, and once combined gently fold in the two diced Squarebars.
  6. Cut up an additional Squarebar and divide amongst the 12 muffins, sprinkling it on top. Bake for 15-20 minutes or until an inserted toothpick comes out clean.
  7. Transfer pan to a wire rack and let cool for 10 minutes, then enjoy! Completely cooled muffins can be stored in an airtight container for 3 days at room temperature. They also freeze well.

                            5.06.2016 | Square Kitchen