Either for desserts, breakfast-on-the-go, or just a snack, these Café Mocha Muffins are the perfect bite for any coffee and chocolate lover!
• Hands-On Time: 10 minutes
• Cook Time: 9 minutes
Serves 6
2/3 cup cassava flour
1/4 cup unsweetened cocoa powder
2 teaspoons instant espresso powder
2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch sea salt
1/2 teaspoon vanilla extract
3 tablespoons ghee, melted
2 large eggs
2 tablespoons unsweetened almond milk
1/3 cup pure maple syrup
1 cup water
1 In a large bowl, combine flour, cocoa, espresso powder, baking powder, baking soda, and sea salt.
2 In a medium bowl, combine vanilla, ghee, eggs, almond milk, and syrup.
3 Pour wet ingredients from the medium bowl into the large bowl with dry ingredients. Gently combine ingredients. Do not overmix. Spoon mixture into 6 lightly greased silicone cupcake liners.
4 Pour water into the Instant Pot® and insert trivet or steamer basket. Place cupcake liners on top. Lock lid. Press the Manual or Pressure Cook button and adjust time to 9 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
5 Remove muffins from pot and set aside to cool 5 minutes.