Energizing Espresso Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • ¼ Cup Coconut Flour
  • ¼ Cup Unsweetened Cocoa Powder
  • ½ Teaspoon Baking Soda
  • 1 Tablespoon Ground Coffee or Espresso
  • Dash of Salt
  • 3 Eggs, whisked
  • ¼ Cup Maple Syrup
  • 1 Banana, mashed
  • 2 Tablespoons Coconut Oil, melted
  • ½ Teaspoon Vanilla
  • 2 Tablespoons Dark Chocolate Chips, chopped
Instructions
  1. Preheat oven to 375F. Prepare a muffin tin with liners.
  2. In a medium bowl, whisk together cocoa powder, coconut flour, baking soda, salt and ground coffee. Set aside.
  3. In a separate bowl, whisk together the eggs, maple syrup, mashed banana, coconut oil and vanilla.
  4. Add the wet ingredients to the dry, and whisk until combined and a thick batter forms.
  5. Fold in chocolate chip pieces.
  6. Transfer batter to muffin tin filling about ⅔ of the way (I like using an ice cream scoop for consistency).
  7. Bake at 375F for ~20 minutes or until muffins are set and an inserted toothpick comes out clean.
  8. Allow to cool, and store in a sealed container in the fridge.
Recipe by The Balanced Berry at https://www.thebalancedberry.com/energizing-espresso-muffins/