I love coffee in any and all forms. In college my roommate used to eat chocolate covered espresso beans, so naturally I had to try a few. I knew I had liked coffee before, but I thought I’d find whole beans to be way too bitter. WRONG. They were delicious, and crunchy, and sweet, and perfect. Which is why I like to add a heaping two tablespoons to this recipes. Also, I 10/10 recommend grinding the beans yourself so you can leave the pieces a bit chunkier. *Brings fingertips to mouth and kisses them–mwah!* I give you the perfect morning treat, afternoon pick-me-up, or evening delight (if you can handle the caffeine!)
Banana Java Chip Muffins
Yields 6 muffins
INGREDIENTS:
- 1 and ½ ripe bananas
- 1 cup mixed flour (you could use anything, really, I simply didn’t have enough of 1 type to make a cup, so I used a blend of oat and almond flour!)
- 3 T maple syrup
- 2 T melted coconut oil
- 1-2 T coffee beans (ground, or can use instant espresso powder)
- ½ t baking soda
- ½ t baking powder
- 1 egg
DIRECTIONS:
- Preheat oven to 375 degrees.
- Get your muffin tin/liners prepped and ready.
- Mash the bananas with a fork, then stir with all wet ingredients.
- Mix the wet with the dry and pour into muffin molds. (If you’re feeling crafty, place a sliced banana coin on the top of each muffin).
- Bake for 30ish minutes or until a toothpick comes out dry.
the exhale 