• SERVES 12
  • PREP 15 MIN
  • COOK 25 MIN


  • 2 cups (240g) buckwheat flour
  • 112 tsp baking powder
  • 1 tbs instant coffee powder
  • 23 cup almond milk
  • 1 tsp vanilla extract
  • 13 cup honey
  • 13 cup coconut oil, melted
  • 2 large eggs, lightly beaten
  • 70g walnuts, chopped (extra for sprinkling on top)


  1. Preheat oven to 160°C and line a 12-hole muffin tin with muffin cases.
  2. Combine flour and baking powder in a bowl and set aside.
  3. Place coffee and 1/4 cup hot water in a large bowl and whisk until coffee is dissolved. Add almond milk, vanilla, honey, coconut oil, eggs and whisk to combine.
  4. Stir through flour and walnuts. Divide mixture between muffin cases, top with extra walnuts and bake for 15-20 minutes or until cooked.
  5. Serve 1 muffin as a snack. Store remainder in an airtight container at room temperature for up to 3 days. Or frozen individually for future snacks for up to 3 months.


Find more recipes like this on Tiffiny Hall’s health and fitness program TIFFXO.



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