Paleo Banana Espresso Muffins

Paleo banana espresso muffin with a bite out of it.

Print Recipe

5 from 1 vote

The perfect combo of coffee and banana bread come together to make these sweet and moist paleo banana espresso muffins.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast, Dessert

Cuisine: American

Servings: muffins

Calories: 173kcal

Author: Amanda McGillicuddy

Equipment

2 Mixing bowls
Fork
Whisk
Rubber Spatula
12-count muffin tin
Silicone muffin liners or nonstick paper liners regular paper liners will stick

Ingredients

1 cup Mashed overripe bananas about 3 small bananas
½ cup Coconut sugar
¼ cup Avocado oil or melted coconut oil
¼ cup Unsweetened almond milk
1 teaspoon Vanilla extract
1 teaspoon Apple cider vinegar
2 Large eggs
1 cup Blanched almond flour
½ cup Cassava flour
¼ cup Coconut flour
1 tablespoon Instant espresso use a lighter roast to prevent it from being overpowering
2 teaspoon Baking powder paleo
1 teaspoon Ground cinnamon optional
½ teaspoon Salt

US Customary - Metric

Instructions

Preheat oven to 350 F. Line a 12-count muffin tin with silicone or non-stick paper liners.
Peel bananas and add to a large mixing bowl. Use a fork to mash bananas until there are no large lumps. Measure out 1 cup of mashed banana and return to the mixing bowl, discarding any excess.
Add the coconut sugar, oil, almond milk, eggs, and vanilla to the bowl with the bananas. Mix together until well incorporated.
In a separate mixing bowl, add the almond flour, cassava flour, coconut flour, instant espresso, baking powder, and salt. Whisk together until there are no lumps.
Pour the dry ingredients into the bowl with the wet ingredients and stir until there are no lumps or streaks of dry ingredients. Avoid over-mixing.
Divide the batter among the muffin wells, ensuring each is about ¾ of the way full.
Place muffins in the oven and bake for 25-30 minutes (27 minutes was perfect for my oven), or until the muffins can be pierced with a toothpick and come out cleanly. Remove from the oven and allow to cool.

Notes

- Try adding ½ cup of dark chocolate chips for chocolate banana espresso muffins!
- You want super ripe (I'm talking all sorts of spots!) and to ensure your recipe is sweet and moist.
- If using frozen bananas, thaw completely either on the counter or in the microwave. Once thawed drain off some of the excess water before adding to the recipe. Measure after mashed and drained.
- Because of the espresso powder, these muffins will appear dark. Don't worry, they are most likely not burning! To make sure they are cooked all the way through, I will prick a muffin with a toothpick to see if it comes out clean. If the toothpick is clean then the center of the muffin is cooked through and the muffins are done.
- Silicone muffin liners or nonstick paper liners are a must for this recipe. They will stick to traditional muffin liners.
- A high-quality, lighter roast espresso works best so that it is not overpowering.

Storage: You can store these muffins in an airtight container or resealable bag on the counter for up to 2 days or in the fridge for 4-5 days.

To freeze, store muffins in an airtight container in the freezer for up to 1 month. Simply thaw at room temperature for about an hour when you are ready to eat them.

Nutrition