This not very sweet muffin recipe was inspired by Mocha Chip Muffins from Post Punk Kitchen. I decreased the amount of oil to one third and replaced a few things, and this is what I ended up using:

Dry things:

• 2,5 dl wheat flour

• 1,2 dl spelt flour

• 1 dl raw cane sugar

• 1/2 dl dark cocoa powder
  

• 2 1/2 teaspoons baking powder
  

• 1/2 teaspoon salt
  

• 2 teaspoons vanilla sugar

• 2 teaspoons egg replacer powder, or corn starch

Wet things:

• 2 1/2 dl soy milk

• 1/2 dl cold espresso coffee

• 0,4 dl canola oil

• 2 tablespoons apple sauce

• 3 tablespoons plain soy yogurt

Also needed:

• 2 dl dark chocolate, coarsely chopped
  

• semolina and margarine for coating the muffin pan

First I set the oven to 200 degrees celsius in order to warm it up while I made the batter.

I sifted the dry ingredients in a big bowl and mixed them together. In a seperate bowl, I whisked together all the wet ingredients until smooth. Then I poured wet into dry and combined until the batter was smooth, and folded in crushed chocolate.

I prepared the muffin tins by coating them with margarine and whisking semolina around them, to prevent the muffins from sticking to the pan:

There’s just enough batter to fill muffin tins almost completely. After 20 minutes in the oven my muffins were baked, and a toothpick I inserted into the center came out clean.

After letting the muffins cool in the tin for about 5 minutes, I turned the tin upside down and let them fall out, no sticking whatsoever:

These muffins are moist and chocolaty, and the coffee taste is relatively subtle. Espresso does give a certain bitterness, and for a milder flavor, using instant coffee could be better. For a sweeter treat, I would also add more sugar.

Here, the melty chocolate chunks inside a muffin:

To get the same effect next day, I would warm leftover muffins a little bit before eating, rather than having them straight from the fridge.