Paleo Espresso Bean Muffins

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I decided to eat strictly paleo for the next 2 weeks, right before a bachelorette trip for a good friend of mine. Given that I’ll be in a bathing suit all day, and shorts or dresses in the evenings, I knew I would feel more comfortable and better about my self if I watch what I eat for the next few weeks. I eat 75% paleo naturally, so it isn’t too much of an adjustment in my diet. I just find it requires more food prepping, planning, and grocery shopping. I came home with this first shopping trip with about 12 bananas! I didn’t know what I was going to do with them, but I knew they would somehow be used, given that bananas are a staple ingredient in my paleo diet. I froze a handful of them for smoothies, and left the rest sitting on the counter. One evening after dinner, I was staring at my stack of browning bananas and decided I needed to do some baking. I created a banana, chocolate, coffee flavored sort of muffin. Who knew banana and coffee flavor would go so well together? The muffin put a huge smile on my face in the morning, while I was enjoying it with my cup of black coffee. Luckily, I drink black coffee anyway, didn’t have to change that!

What you need: (serves 1-2)

  • 3 mashed bananas
  • 4 eggs
  • 1 ½ Almond Flour
  • 2 tablespoons pure maple syrup
  • 1 teaspoon unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 tablespoon coffee grounds
  • ¼ cup dark chocolate espresso beans

what you do:

  1. preheat oven to 375
  2. line muffin tin, with muffin liners. Or if you have a silicon muffin pan, spray the bottom with coconut oil spray.
  3. mash banana, with a fork or a potato masher, in the bottom of a mixing bowl.
  4. add 4 eggs to the bowl, whisk together.
  5. Add almond flour, maple syrup, cocoa powder, baking powder, and coffee grounds to the bowl, stir everything together.
  6. Put espresso beans in a ziplock baggie, using a hammer or something heavy, mash them until they are in small pieces and chunks.
  7. Stir in the mashed espresso beans.
  8. Divide batter into 12 muffin tins.
  9. Bake for 30 – 35 min.
  10. Let cool for 10 minutes before eating.  Store in an air tight counter for up to 2 days, then store in the refrigerator microwaving for 10 seconds before eating.




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