Espresso Mini Muffins with Chocolate Ganache


Prep Time: 10 minutes
Total Time: 20 minutes
Serving Size: 12
Ingredients
  1. ¾ cups Almond Meal Or Almond Flour
  2. 1 Tablespoon Ground Espresso Beans
  3. ¼ teaspoons Baking Soda
  4. ¼ teaspoons Ground Nutmeg
  5. 1 pinch Salt
  6. 1 whole Egg
  7. 2 Tablespoons Coconut Oil
  8. 2 Tablespoons Maple Syrup
  9. ½ teaspoons Vanilla
  10. FOR THE GANACHE:
  11. 2 ounces, fluid Dark Chocolate
  12. 2 Tablespoons Coconut Milk
Instructions
  1. Preheat oven to 350ºF. Grease a mini muffin tin well with coconut oil or greasing method of your choice.
  2. In a food processor, combine all the dry ingredients for the muffins: almond meal, ground espresso beans, baking soda, nutmeg, and salt. Pulse to combine.
  3. Add in the wet ingredients for the muffins: egg, coconut oil, maple syrup, and vanilla. Mix on high until everything is nice and smooth.
  4. Fill greased muffin tins 3/4 of the way full. You should have just enough to make 12, if you really scrape the bowl clean.
  5. Bake for 8-9 minutes until a toothpick comes out clean. Do not over bake!
  6. Allow muffins to cool.
  7. Make the ganache. In a microwave safe bowl, combine the coconut milk and chocolate, microwave for 30 seconds, stir, microwave for 15 more seconds if it is not melted. Be careful not to burn it.
  8. Top muffins with desired amount of ganache. Enjoy!
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Recipe and Photo credit:tastykitchen / CC BY-NC-ND