Skip that second espresso shot, and grab a caffeinated muffin instead?! This may be an option when a newly-patented coffee flour hits the market.

Created by Daniel Perlman, a nutritionist and a biophysicist at Brandeis University, coffee flour should not only add caffeine to foods and beverages, but include the full dose of coffee’s healthy antioxidants — something you can’t even get in regularly roasted coffee beans.

The secret lies in roasting green coffee beans for less time at lower temperatures, which allows them to retain the antioxidant chlorogenic acid. Known as CGA, chlorogenic acid “appears to modulate how rapidly the body breaks down glucose,” according to the Boston Globe, and is likely responsible for coffee’s huge health benefits including lower risk of death from heart disease and diabetes.

A buzzier, healthier cookie? Yes please!

The flour doesn’t taste like coffee, but rather has a “nutty” flavor, according to the patent. Four grams of it the same amount of caffeine as a cup of coffee, Perlman told Eater. An average muffin has about 37 grams of flour, so you’d definitely feel the jolt if you use this in your baking.

Perlman aims to license his creation as a new food ingredient, which means we donutphiles could be feeling the buzz very soon. 


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