We tried this new found recipe for a chocolate chip espresso banana bread muffin, and to a twist, instead of using regular flour we used a more healthy and gluten-free coconut flour. Coconut flour indeed made the difference not only in its nutrient value but with its texture and flavor as well. Try this new muffin recipe now.
3 ripe bananas, mashed
⅓ cup of natural maple syrup
One teaspoon vanilla extract
3 pastured eggs
½ cup almond butter (or other natural nut/seed butter)
¼ cup coconut flour
One teaspoon instant coffee grounds
½ teaspoon baking soda
½ teaspoon baking powder (aluminum and GMO-free)
One teaspoon cinnamon
Pinch of Celtic sea salt
½ cup organic (non-GMO) chocolate chips
Organic powdered sugar (preferably coconut sugar) to garnish
Preheat oven to 350 degrees. Grease a muffin pan with coconut oil.
In a large bowl, mix together bananas, maple syrup, vanilla extract, eggs, and almond butter.
Then add coconut flour, instant coffee, baking soda, baking powder, cinnamon and salt and mix well. Fold in chocolate chips.
Pour mixture into 12 muffin cups and place in oven to bake for 25 minutes.
Let cool before removing from muffin cups. Garnish with powdered sugar.
Total Cooking time is only 30-40 minutes. Enjoy with your favorite nutritious ice cream, whipped cream, or yogurt.