Holy Moly! Nutty, chocolatey, delightfully sweet and still healthy – no lies! I have a serious sweet tooth; it follows me around all day and night. These espresso chocolate muffins are conveniently grain-free, sugar-free and gluten-free and still manage to deliver a uniquely delectable taste.

Sometimes I melt chocolate over the top, just to add an extra burst of flavour. Make sure you treat yourself with these sweet delights.

Espresso Chocolate Muffins

  • Makes 9 muffins
  • Gluten-free / Sugar-free / Vegetarian


  • 3/4 cup almond meal
  • 2/4 cup coconut flour
  • 1/4 cup coconut oil, melted
  • 1/4 cup honey or date paste
  • 1 shot espresso
  • 2 eggs
  • 2 Tbsp cacao powder


  • Preheat oven by 180C.
  • Line a muffin tray with cupcake holders or non-stick spray.
  • Combine all ingredients in a bowl.
  • Mix well and transfer into muffin tray.
  • Add chocolate chips on top (optional).
  • Bake for 20 minutes or until cooked.
  • Enjoy 🙂

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