Ingredients
Scale
- 1/2 cup runny (all-natural almond butter)
- 1/2 cup coconut or cane sugar
- 3 ripe (spotty bananas)
- 1/4 cup melted coconut oil
- 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 the oven to 350°F and line the muffin tin with liners, alternating between cavities.
- In a bowl, whisk together mashed banana, almond butter, coconut sugar, melted coconut oil, vanilla extract, and instant coffee until well combined.
- Add all-purpose flour, baking soda, and salt. Mix until nearly combined.
- Fold in the chocolate chips until evenly distributed.
- Spoon the batter into every other muffin cavity and top with additional chocolate chips and coffee beans if desired.
- Bake for 20-23 minutes or until a toothpick inserted into the center comes out clean.
- Let cool slightly, then enjoy these delectable muffins!
Notes
- Use overripe, spotty bananas for the best flavor and easier mashing.
- Be careful not to overmix the batter to avoid dense muffins.
- Sprinkle coffee beans and extra chocolate chips on top for extra flavor and visual appeal.