Double chocolate, double espresso banana muffins

This weekend, after getting back home from Vancouver, I felt like baking something. I took a quick stock of what I had around the kitchen... And what I came up with that could be used to make some awesome muffins was 2 frozen bananas, a bag of dark chocolate covered coffee beans and approximately a quarter cup of coffee that was getting cold. So I made double espresso & double chocolate banana muffins. This one is definitely for those who love both coffee and chocolate!

While I was in Vancouver, Andrew and I went to Nuba, which is a Lebanese restaurant (although I would classify it more as a middle eastern restaurant) to celebrate my birthday. They had a Turkish coffee with cardamom on the menu, and that was the inspiration to add a bit of cardamom to these muffins. I added cardamom to banana bread before, which was great. Knowing that it will taste good with coffee made it an easy call adding it to this recipe.

By the way, the food at Nuba was delicious. Finally, a place that makes real hummus and baba ganoush. Much closer to the original, none of that North American 'pretend' stuff!

For those who have been asking, the progress on the book is a bit slow, but still heading in the right direction. I was busy taking some pictures yesterday, here is one of my individual zucchini sweet potato crust-less quiches. They are delicious, and perfect for breakfast or a snack on the go! But, you will have to wait until the book is published for this recipe...

Double Chocolate, Double Espresso Banana Muffins

Makes 6 muffins


  • 1 cup almond flour
  • 1/3 cup sweet rice flour (AKS 'Glutenous' flour, but it IS GF)
  • 3 tbsp coconut flour
  • Pinch sea salt
  • 1/4 tsp cardamom
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tbsp raw cocoa powder
  • 2 previously frozen ripe bananas, mashed
  • 1/4 cup full fat plain yogurt
  • 2 large eggs, beaten
  • 2 tbsp coconut sugar
  • 4 tbsp brewed coffee, chilled (strength of brew depends on how much coffee taste you are after)
  • 12 dark chocolate covered coffee beans
  • Small handful of dark chocolate chips or chunks


  1. Preheat oven to 350 degrees and line a muffin tin with muffin cups\r\nIn a large bowl, mix almond, sweet rice and coconut flours. Add cardamom, baking powder, baking soda and cocoa powder. Mix well to combine
  2. In a small bowl, mix eggs, yogurt, bananas, coffee and coconut sugar until well combined
  3. Add wet ingredients to the dry and fold gently until everything is incorporated
  4. Fold in dark chocolate chips/chunks
  5. Drop into the muffin tin and then add 2 chocolate covered coffee beans to each muffin
  6. Bake at 350 for 20-25 minutes, be careful not to over bake the muffins

Store the muffins in an air tight container in the fridge for 3-4 days and heat before eating. Can also be frozen. If you want to change the flour combination, keep in mind that coconut flour is completely different than any other flour as it sucks the moisture out of everything, so it is not an easy swap because normal weight conversions don't really apply. Even though some people (OK, most people) might consider it a 'specialty item' that is hard to find, most health food stores carry it and lets face it - you can order anything online delivered to your door these days, making the 'I don't have time to look for it' excuse irrelevant :) I highly recommend using coconut flour, it is high in fiber, delicious and a little bit goes a long way.