Finally, the weekend is here! I am so energized for a million and one reasons but one of them is keeping me from writing a long and in depth post today. My family is visiting! They got in last night and we all went and got some appetizers and drinks. Well deserved drinks. It was a long week.
Anyway, it’s quite rare that I get to see my family’s lovely faces, but I promised one of my followers that I’d get my recipe for these muffins up on the blog by this weekend. So here I am. Writing up a post that is to simply say I will not be writing a post today.
But before I just hand over the recipe, I have to talk about these divine chocolate baked mounds of tasty goodness we call muffins. They deserve it. First of all, when it comes to baking paleo and gluten free or substituting healthy ingredients for the unhealthy ones, I have so so so much to learn. But these. These turned out so good. So much like your traditional delicious muffins except so so so much more healthy. I used to make them with garbanzo bean flour instead of almond flour until i realized how much better they are with the almond flour. Plus, now they are completely paleo! These are just so stinkin’ good. I highly recommend eating them warm!
I was hesitant on adding a lot of coffee grounds in fear the flavor would be too strong, but I definitely could have done more since I love coffee flavor. So, if you are daring, I dare you to add more than a pinch.
I hear everyone starting to wake up now, so I am going to jump off this post and go see about getting some breakfast and espresso in all of our bodies. I hope you all enjoy your weekend and do great things!
Double Mocha MuffinsPrint Recipe
- 1/3 C almond flour
- 1/4 C coconut flour
- 2 Tbsp tapioca flour
- 2 eggs
- 3 Tbsp cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- Pinch of salt
- Pinch of coffee grounds
- 1 banana, mashed
- 1/3-1/2 c honey
- 2-4 shots cold espresso
- 1/2 tsp vanilla extract
- 1/3 C Enjoy Life mini chocolate chips
Preheat oven to 350º F and line a muffin tin with liners or grease with non-stick spray.
In a medium bowl, whisk together almond flour, coconut flour, tapioca flour, cocoa powder, baking soda, baking powder, salt, and coffee grounds until combined.
In a separate bowl, whisk together the mashed banana, honey, eggs, cold espresso, and vanilla extract.
Pour wet mixture into dry mixture and mix until combine. Mix in the chocolate chips. If the mixture is too thin, add tapioca flour, 1 tablespoon at a time. If too thick, add more espresso. Because you can never have too much of that.
Mix in the chocolate chips.
Pour mixture evenly into 6-8 muffin holders.
Bake for 20-25 minutes, or until a toothpick comes out clean.
Best if eaten warm!