- Servings: 12
Ingredients:
| 1½ cups | Gluten-free Flour* |
| ½ cup | Unsweetened Cocoa |
| 1 Tbsp | Baking Powder |
| 1 tsp | Salt |
| 1 tsp | Coffee Granules, instant coffee |
| ¼ cup | Dark Brown Sugar |
| 2 | Eggs |
| ⅓ cup | Oil |
| 1 | Large Banana, mashed |
| 1 cup | Milk, cows, soy, coconut etc. |
| 1 tsp | Vanilla |
| 1 cup | Mini Chocolate Bits |
| 1 cup | Chopped Walnuts |
Directions:
Sift flour, cocoa, baking powder, and salt; add coffee granules and brown sugar; set aside. Beat eggs in a bowl; add oil and mashed banana. Stir milk and vanilla extract into egg mixture. Stir into dry ingredients until completely combined; gently fold in mini chips and walnuts. Spoon into lined or sprayed muffin cups. Bake in a preheated 375 degree oven for 18-20 minutes or until a tooth pick inserted in center comes out clean.
Helpful Tips:
*(I use Bob's Red Mill) These muffins will satisfy any chocolate lover's breakfast dreams.
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