Breakfast/ Food/ Gluten Free/ Paleo/ Snacks/ Sweets & Treats

Double Mocha Muffins

chocolate mocha muffins gluten free

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.

chocolate mocha muffins gluten free

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!

chocolate mocha muffins gluten free

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.

chocolate mocha muffins gluten free

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 Muffins

Print Recipe
Serves: 6 muffins Cooking Time: 20 minuts

Ingredients

  • 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

Instructions

1

Preheat oven to 350º F and line a muffin tin with liners or grease with non-stick spray.

2

In a medium bowl, whisk together almond flour, coconut flour, tapioca flour, cocoa powder, baking soda, baking powder, salt, and coffee grounds until combined.

3

In a separate bowl, whisk together the mashed banana, honey, eggs, cold espresso, and vanilla extract.

4

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.

5

Mix in the chocolate chips.

6

Pour mixture evenly into 6-8 muffin holders.

7

Bake for 20-25 minutes, or until a toothpick comes out clean.

8

Best if eaten warm!

chocolate mocha muffins gluten free

 

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13 Comments

  • Reply
    Jess Wright @ The Cookbook Obsession
    January 17, 2017 at 7:24 pm

    Chocolate, coffee, and all bundled together with healthy ingredients – Heck Yes! These sound amazing 🙂 I can’t wait to try them

    • Reply
      Jessalyn
      January 17, 2017 at 8:27 pm

      Yes! Perfect combo:) Let me know how you like them!

  • Reply
    Cindy
    January 26, 2017 at 2:32 pm

    These look amazing! Question…is there any substitute for the banana? Thank you.

    • Reply
      Jessalyn
      January 26, 2017 at 5:00 pm

      Hi Cindy! I found that adding bananas will help hold gluten free muffins together better, however, I am curious as to how they will turn out without the bananas. I’ll do some experimenting this weekend and let you know soon!

    • Reply
      Jessalyn
      January 29, 2017 at 5:31 pm

      Cindy,
      I made a couple versions of these this past weekend. First of all, I swapped out the garbanzo bean flour for almond flour and they tasted really REALLY good. So much that I changed the recipe. I did try making them without bananas and while they did turn out, I definitely prefer them with. It makes them much more gooey and moist. I’ve read that substituting apple sauce works, but Ive never tried it. If you do make them (with or without bananas), Id love to hear how they turn out for you!
      Thanks,
      Jess

  • Reply
    The Adventure Ahead
    February 11, 2017 at 1:04 pm

    Those are some of the most perfect looking muffins I have ever seen! Mine always stick to the pan and look atrocious! I love the addition of the banana. I bet canned pumpkin would be great as well.

    • Reply
      Jessalyn
      February 11, 2017 at 2:45 pm

      Ooooh Yes! I am going to try that asap! And yes, I always just use a tad bit of coconut oil to grease the muffin tins and they always come out great!

  • Reply
    Tami
    February 11, 2017 at 10:32 pm

    They sure look good, and it’s great that they’re totally paleo. Can they be made without the coffee grounds? That part just doesn’t sound appealing at all!

    • Reply
      Jessalyn
      February 12, 2017 at 12:50 pm

      I absolutely love mochas, so I think there are extremely delicious, as does everyone Ive made them for. However, I have made them without the grounds as well, and they are wonderful that way too.

  • Reply
    Erin Marie Musich
    February 12, 2017 at 10:46 am

    These sounds delicious. The snow is falling here today, so I am going to see if I have all the ingredients and whip up a batch! Would be perfect with hot chocolate.

    • Reply
      Jessalyn
      February 12, 2017 at 12:51 pm

      Ooo, now that sounds like a perfect Sunday to me!

  • Reply
    Mindi Hirsch
    February 12, 2017 at 11:09 pm

    You’ve sold me on these divine chocolate baked mounds of tasty goodness. They look and sound divine.

    • Reply
      Jessalyn
      February 13, 2017 at 6:51 pm

      Thanks, Mindi!

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