Coffee Flour Crumb Muffins

2 Cups White Whole Wheat Flour

1 Cup Coffee Flour

2 Teaspoons Baking Powder

1 Teaspoon Baking Soda

1 Teaspoon Ground Cinnamon

3/4 Teaspoon Salt

1 1/2 Cups Plain Non-Dairy Milk

1/2 Cup Dark Brown Sugar, Firmly Packed

1 Teaspoon Apple Cider Vinegar

1/2 Teaspoon Vanilla Extract

1/2 Cup Olive Oil

1/2 Cup Pitted and Chopped Dates

1/4 Cup Toasted and Chopped Pecans

Crumb Topping:

2 Tablespoons White Whole Wheat Flour

2 Tablespoons Coffee Flour

3 Tablespoons Dark Brown Sugar, Firmly Packed

2 Tablespoons Toasted and Chopped Pecans

1/4 Teaspoon Ground Cinnamon

1 1/2 Tablespoons Olive Oil

Preheat your oven to 350 degrees and lightly grease 12 muffin tins.

In a large bowl, sift the white whole wheat flour, coffee flour, baking powder and soda, cinnamon, and salt. Stir to combine and thoroughly distribute all of the dry goods throughout the mixture.

Separately, mix together the non-dairy milk of your choice, brown sugar, vinegar, and oil. Pour the liquids into the bowl of dry ingredients, stirring lightly just to bring the batter together. Add the dates and pecans last, folding them in gently. A few errant lumps in the dough are perfectly fine.

For the crumb topping, simply stir together all of the ingredients with a fork until the mixture clumps together in large pieces, approximately the size of peas.

Distribute the muffin batter between your prepared tins, mounding them generously towards the center. Sprinkle the crumb topping over each one as evenly and equally as possible.

Bake for 20 - 24 minutes, until a toothpick inserted into the center pulls out clean. Let cool completely before enjoying!

Makes 12 Muffins

©Hannah Kaminsky