Step 1

Preheat the oven to 350F degrees and place 8 liners in a muffin pan. I always use Reynolds Stay-Brite interior foil lined because they never stick and perform perfect every time.

Step 2

Brew your coffee. Place in the fridge or let it come to room temperature before making the muffins or it will melt the chocolate chips.

Step 3

Add the almond flour, oat flour, tapioca starch, cinnamon, coconut sugar, baking powder and salt to a large bowl and whisk together until there are no lumps remaining. When measuring the almond flour, make sure to use a scale for accurate weight measurements. Otherwise, using a measuring cup, scoop out the almond flour with it and lightly pat down and then level off with your finger. Stir in the chocolate chips.

Step 4

Pour the coffee (or plant milk if not using coffee) into the dry ingredients and stir until it is well mixed and smooth.

Step 5

Pour the batter evenly among 8 liners, they should be basically full. Top with a few extra chocolate chips on the tops for presentation, if desired. Bake for 20-25 minutes until golden brown and the tops are firm to the touch, slightly cracked and a toothpick is completely clean. Let them cool 15-20 minutes before eating, as they will finish cooking and firming up. These are just as incredible the next day too. I keep them stored in a tight container at room temperature so they stay soft.