Chocolate Chip Mesquite Muffins

1 Cup + 2 Tablespoons All Purpose Flour

1/3 Cup Mesquite Flour

3/4 Cup Granulated Sugar

2 Teaspoons Ground Flaxseeds

2 Teaspoons Baking Powder

1/2 Teaspoon Salt

Pinch Cinnamon

1/2 Cup Semi-Sweet Chocolate Chips or Chunks

1/4 Cup Cacao Nibs

1/3 Cup Canola Oil

3/4 Cup Brewed Coffee, Chilled

Turbinado Sugar, to Top

Preheat your oven to 375 degrees, and either lightly grease or line 10 standard muffin tins with cupcake papers. Set aside.

In a large bowl, whisk together the both flours, sugar, ground flax, baking powder, salt, and cinnamon. Toss in the chocolate and cacao nibs, and mix lightly to coat the pieces with flour.

Separately, stir together the oil and coffee before pouring both into the bowl of dry goods. Stir just enough to combine and create a mostly smooth batter. Distribute the batter equally between your prepared muffins tins, and lightly sprinkle the tops with turbinado sugar.

Bake for 15 - 18 minutes, until a toothpick inserted into the center pulls out clean. (Make sure that gooey chocolate chips don't trick you into over-baking the muffins!) Let cool in the pan for at least 15 minutes before letting them come to room temperature on a wire rack.

Makes 10 Muffins