Chocolate Chip Espresso Muffins
These Vegan Chocolate Chip Espresso Muffins are the perfect balance of sweet chocolate chips and smooth espresso. They are fluffy, moist and make the perfect breakfast or afternoon snack for all coffee lovers.
Servings 9 Muffins
Ingredients
- 1/2 cup almond butter (all natural and runny)
- 1/2 cup coconut or cane sugar
- 3 spotty (ripe bananas)
- 1/4 cup coconut oil (melted)
- 2 tsp vanilla extract
- 1 tbsp instant coffee
- 1/2 tsp sea salt
- 1.5 cups all purpose flour
- 1 tsp baking soda
- 1/2 cup dairy free chocolate chips
Instructions
- Preheat oven to 350F and prepare a muffin tin by lining it with liners (line every other cavity)
- In a bowl, add in the mashed banana, almond butter, coconut sugar, melted coconut oil, vanilla extract and instant coffee. Whisk until ingredients are well combined.
- Next, add in the all purpose flour, baking soda and salt. Mix until ingredients are almost combined.
- Fold in the chocolate chips last and mix ingredients together until they are well incorporated.
- Add batter to every other muffin tin and top with more chocolate chips and coffee beans if desired.
- Bake for 20-23 minutes or until a toothpick inserted in the center comes out clean and enjoy!
Notes
- Use over-ripe spotty bananas for best results. These are naturally much sweeter and are easier to mash.
- Don’t over-mix the batter, this will create a dense muffin. Mix dry ingredients into wet until they are almost combined. Then, finish mixing ingredients once the chocolate chips are added in.
- Add coffee beans and more chocolate chips to the tops of the muffins before baking.
- Bake the muffins in the muffin tin by only filling every other cavity. This will provide heat around each muffin allowing them to poof up during baking and become wonderfully fluffy
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