(gluten-free, dairy-free)

Makes 12 muffins

Ingredients:

  • 2 cups almond flour
  • 1 ½ cup oats
  • ½ cup dark chocolate chunks
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup mashed ripe banana (about 2 bananas)
  • ½ cup maple syrup
  • 3 eggs
  • 1 tsp vanilla extract
  • ¼ cup + 2 tbsp coconut oil
  • 3 tbsp finely ground GRIND coffee

Instructions:

Preheat oven to 350F. Line a muffin tin with parchment paper muffin cups.

In a large bowl mix together the almond flour, oats, chocolate chunks, cinnamon, baking soda and salt.

In a separate bowl, whisk together the banana, maple syrup, eggs and vanilla. In a small microwavable bowl, add the coconut oil and ground coffee and microwave until hot and melted, about 30-45 seconds, stirring the ground coffee into the oil to infuse it. Whisk it into the wet mixture.

Pour the wet mixture over the dry and mix to combine. Divide the batter evenly into each muffin cup.

Bake for 35-40 minutes, or until tops are golden.

 

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