With walnuts, espresso powder, and monk fruit sweetener, these easy, 10-ingredient, sugar free Walnut Coffee Muffin Tops are a portable breakfast or snack.
Ingredients
- 1 cup walnuts
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1 1/2 tsp espresso powder (or 2 1/2 teaspoons instant coffee)
- 1/3 cup monk fruit sweetener
- 1 egg
- 1 tbsp vegetable oil
- 1 tbsp almond milk
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 375°F.
- Add the walnuts to a blender or food processor and blend until they are a rough, flour-like texture. It's ok if there are a few small chunks, as they add texture.
- In a bowl, mix together the walnuts, flour, salt, baking powder, espresso powder, and monk fruit sweetener.
- Add the egg, oil, almond milk, and vanilla to the dry ingredients, and mix well. The batter should be thick, almost like cookie dough.
- Spoon the batter onto a Silpat-lined baking tray. I like to add one spoonful and shape it so it is round, then add another spoonful on top of that. Divide the batter into 4 mounds.
- Place a walnut on top of each muffin top or sprinkle walnut pieces onto each mound.
- Bake for 18-20 minutes at 375°F. I use a gas oven. Oven temperatures vary, so make sure to take a peek at them around the 18-minute mark.
- Let them cool for a couple of minutes, so they release easily from the Silpat.
- Enjoy warm or at room temperature.
Nutrition
Calories: 303kcal | Carbohydrates: 27g | Protein: 8g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 41mg | Sodium: 168mg | Potassium: 278mg | Fiber: 2g | Sugar: 1g | Vitamin A: 65IU | Vitamin C: 0.4mg | Calcium: 86mg | Iron: 2mg
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