Energizing Espresso Muffins
Author: The Balanced Berry
Serves: 6
- 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
- Preheat oven to 375F. Prepare a muffin tin with liners.
- In a medium bowl, whisk together cocoa powder, coconut flour, baking soda, salt and ground coffee. Set aside.
- In a separate bowl, whisk together the eggs, maple syrup, mashed banana, coconut oil and vanilla.
- Add the wet ingredients to the dry, and whisk until combined and a thick batter forms.
- Fold in chocolate chip pieces.
- Transfer batter to muffin tin filling about ⅔ of the way (I like using an ice cream scoop for consistency).
- Bake at 375F for ~20 minutes or until muffins are set and an inserted toothpick comes out clean.
- 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/
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