Mochaccino Muffins (low fat & dairy free)

These Double Mochaccino Muffins that I created from scratch, are low fat, moist, and rich with chocolate and coffee flavors.

Delicious on its own, but it’s also a great accompaniment to your morning coffee. A perfect combination of coffee & chocolate in a mufiin. So if you are a lover of both you got to try this recipe.

It has everything you want in a muffin, it’s rich, dense, and moist. And, don’t forget the sky-high muffin top full of semi-sweet chocolate chip melts in every time you bite.

Once you make these Double Mochaccino Muffins, you’ll never look for another Mochaccino muffins recipe again. 

This muffin recipe is so easy to make, it only takes a few minutes to whip up.

Here are the ingredients to make these low-fat Double Mochaccino Muffins

• Apple Sauce is a great fat substitute. Use this instead of butter. The good thing about apple sauce is that it does not change the flavor of your baked goods. 
• Coconut Sugar or brown sugar can either be used, the ratio is the same
• Eggs
• Milk there are a lot of options when using dairy-free, personally I love using Oat milk for baking. However, feel free to use Almond or Soy milk.
• Vanilla
• Coffee espresso or strong prepared coffee
• Flour Wheat flour or unbleached flour
• Oats large oats or old fashioned oats is great to use, because it has a nutty and chewy texture that’s perfect for this kind of muffins.
• Cocoa
• Salt
• Baking Powder
• Chocolate Chips semi sweet or dark chocolate chips 

How to make Double Mochaccino Muffins

This recipe is easy to create. Once all the ingredients are ready, it is time to mix and combine all the ingredients.

1. First, in a medium size bowl combine apple sauce and sugar, then beat in your eggs.
2. And next, add your coffee, milk, vanilla and mix.
3. Then add the oats, fold in lightly just until mixed. 
4. Followed by the rest of the dry ingredients, stir lightly.

• And lastly, gradually add in your chocolate chips. Reserve some for the muffin tops.
• Spoon the batter into the muffin liners or greased muffin tins

• Bake at 350 degrees F for 20-25 minutes 
• Makes approximately 12 or 1 dozen large Mochaccino muffins.

This recipe can be easily doubled, so make a big batch and freeze half for later.

Why you’ll love these Mochaccino Muffins:

• Because it’s so delicious!! Especially if you are a coffee and chocolate lover, you’ll love these muffins.
• It’s quick and easy to make
• Oil free and dairy free
• Can be customized 
• Best of all, it is freezable. Can be stored for up to two months (perhaps even longer) in the freezer. To enjoy post-freeze, simply defrost at room temperature for a bit. Then warm in the toaster oven.

Be sure sure to check out these delicious Easy baking recipes

The Bakery-Style Mixed Berry Muffins

How to make this Easy Banana & Blueberry Bread

Soft & Chewy Date Cookies

Oatmeal Triple Chocolate Cookies

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Thanks for stopping by, ENJOY 🙂

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