Super Soft Chocolate Espresso Muffins – Gluten/Dairy Free!

You like coffee, right? Of course you do.


By adding some ground espresso or ground coffee to these muffins, you get a subtle and delicious buzz.


makes 6-8 muffins
You Will Need:

  • 1/4 cup cocoa powder
  • 1/4 cup coconut flour
  • 1/8t salt
  • 1/2t baking soda
  • 1T ground espresso or coffee; I used Cafe Bustelo but feel free to experiment with anything you have in your pantry!
  • 1 banana; mashed
  • 3 eggs; beaten
  • 1/4 cup maple syrup
  • 2T melted coconut oil
  • 1/2t vanilla
  • 1/2t maple extract
  • White chocolate chips or chocolate chips, if you prefer


  1. Preheat oven to 375F, grease a silicone mold with non-stick spray or line with paper baking cups
  2. Whisk together cocoa powder, coconut flour, salt, baking soda and espresso in a bowl until combined. I like to put my white/chocolate chips into the dry ingredients and mix them in first before the wet ingredients. For some reason I always remember my mom telling me that coating the chips in flour helps keep them suspended in the batter… I don’t know if it works, I just do it 😉
  3. In a separate bowl, mix the remaining ingredients and slowly incorporate into the dry ingredients until a smooth batter forms
  4. Pour batter into prepared mold and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean
  5. Allow to cool for 10 minutes before removing from the pan and setting them on a wire rack to cool completely; or if you simply can’t wait, enjoy it while they’re still a little warm



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