Banana Coffee Chocolate Chip Muffins

This Banana Coffee Chocolate Chip Muffin recipe is a perfect go-to morning treat, and even an afternoon “pick-me-up” snack to keep the energy flowing.

And best yet, being gluten free and dairy free, you can snack to your heart’s content knowing you’re eating healthy!

Chances are you already have most of these ingredients, but make sure to order a bag or two of Grind premium organic coffee to complete this recipe with a natural dose of caffeine…

Yes, send me a bag of GRIND Premium Organic Coffee

(Makes 12 muffins)


  • 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


Preheat oven to 350℉. 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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