Hi Guys! Happy Friday!!!
Better late than never is all I can say. You guys. I have to tell you how lucky you are to be getting this recipe right now. I made these a few weeks ago for the Week of Fall Pumpkin Recipes and did not post the recipe because WordPress is crazy. It really bums me out too because these are the best of the fall muffins. I know you guys really wanted it because my Instagram blew up when I first posted these. That seems to be happening a lot these days. I drafted this post weeks ago and scheduled it to post before Thanksgiving. Save the best for last, right?
But when I was reviewing my upcoming posts a few days ago, I realized I had a post missing one day. I could’ve sworn I had a post scheduled in that slot. I haven’t been great at writing down my post schedules the last few months. That’s gotta change. I was going off memory, but for the life of me couldn’t remember what I scheduled to post that day. Something prompted me to look at my trash and to my horror this post was in there. Who trashed my beautiful espresso bites? I know I didn’t. I’m convinced WordPress is possessed. How rude to play these games on me! A few weeks ago, I couldn’t update my badge widgets. I kept updating them and they wouldn’t appear updated on my homepage. Finally after logging in and out of WordPress multiple times I was able to get it to understand that yes, I REALLY wanted to change those widgets. Ugh…the ugly reality of blogging. It’s always something. You really have no idea.
But these gems…these make me smile just looking at them. Let me start off by saying these aren’t just any muffins. They’re dessert muffins.
Mom’s really do know best. When I was in Wisconsin, we went to a specialty food market. Mom saw this espresso powder and swore to me it would change my baking and my life. You can add it to anything. I was a little skeptical, but I bought it knowing I would find some use for it someday. Actually it took me months to decide what to do with it. When I finally decided to bust it out & put it in a recipe, I was ever so glad I listened to Mom and bought this stuff because she was sooooooo right. This espresso powder is life changing. You can buy it on Amazon and you should order it today. Amazon Prime rocks!
When I set out to make these pumpkin muffins, they were going to be simple. Pumpkin, cinnamon, coconut. The end. I was trying to make a Paleo friendly treat since I’m on the Whole 30 kick right now. Technically I started Whole 30 after I made these which is good because TECHNICALLY you’re not supposed to have any treats even the Paleo friendly kind. But let’s not talk about my crazy eating and focus back on the espresso powder. While I was whipping up the batter, it dawned on me to toss in some espresso powder. Holly. Crazy. Good. Best Idea Ever.
Chocolate and espresso just go together. Don’t you agree? There’s just something wonderful about that combination. Now I’m sure these muffin bites would’ve been perfectly fine without the espresso powder, but they would not have been as fantastic without it. The espresso adds a deep, rich flavor and with the chocolate are just perfectly delicious. The coconut flour makes them really light, flaky and Paleo friendly too. I caution you with the coconut flour. It’s finicky so don’t over mix, use muffin liners and be sure to measure exact. If you’re not comfortable with coconut flour, almond flour would work well as a substitute.
I brought these to work and was sitting with a co-worker in her office over lunch and when she ate this her words were, “this isn’t a muffin, this is dessert.” So go make yourself some healthy desert and grab a Starbucks too!
- 2 very ripe, mashed bananas
- 1 cup pumpkin puree
- 4 egg whites
- 1 tsp vanilla extract
- ¼ cup honey
- ½ cup coconut flour
- 1 tbsp cinnamon
- 1 tsp baking powder
- ½ tbsp espresso powder
- ⅛ cup chocolate chunks (I used Enjoy Life)
- Preheat oven to 350 degrees
- Prepare a muffin tin with muffin liners (must use liners with the coconut flour)
- Using a standing or hand mixer, combine eggs, pumpkin, bananas, honey & vanilla
- Add cinnamon, baking powder, coconut flour & gently combine (do not over mix with the coconut flour)
- Fill each cavity half way, place one chocolate chunk in the middle then fill the remainder of the cavity with batter & place another chocolate chunk on top
- Smooth the batter with your finger evenly, coconut flour will not raise much.
- Bake 25-30 minutes until a toothpick can be pulled through the muffins clean
- Allow to rest 5 minutes before removing from the muffin tin
- Sprinkle tops with more espresso powder if desired