Espresso Mini Muffins

Sometimes you just need a little pick me up. Especially if your "pillow situation" isn't working out very well. What do you mean you don't have a "pillow situation"? I envy you, my friend. I really do. I have a serious pillow situation. It involves four different pillows, endless combinations of them, and constantly switching them around to get just the right level of pillow perfection that will bring me solid sleep and a neck that doesn't feel like it got run over by a freight train in the morning. Although, the neck thing could be because I sometimes choose to forgo the pillows entirely and lay curled up in this weird position with my head halfway down the bed and hanging off the side. Still, I blame the pillow situation.

But the point of this story is that sometimes you just need a little pick me up, and when you don't drink coffee but find yourself with a bag of ground espresso in your pantry, that little pick me up comes in the form of Espresso Mini Muffins with Chocolate Ganache. And don't ask how I ended up with that bag of ground espresso in a non-coffee drinking household, that's a story for another day and another post.

Look at those little babies! Ohhhh yeah. AND guess what? They are gluten-free and grain-free! They are the perfect cross between a breakfast muffin and a dessert with their delicious chocolate ganache frosting. They've got a hint of espresso and are nice and fluffy despite being entirely flour-less! They are a great morning snack and the perfect pick me up for when your pillow situation has got you down. Or if you are normal, and not partially crazy when it comes to pillows like me, then they are the perfect pick me up for anytime you need one! Or even if you don't!

Espresso Mini Muffins with Chocolate Ganache

Makes 12 mini muffins

(PRINTABLE)

For the muffins:
3/4 cup almond meal/flour (I used Bob's Red Mill)
1 tablespoon ground espresso beans
1/4 teaspoon baking soda
1/4 teaspoon nutmeg
pinch of salt
1 egg
2 tablespoons coconut oil + more for greasing
2 tablespoons maple syrup
1/2 teaspoon vanilla 


For the chocolate ganache:
2 oz dark chocolate
2 tablespoons coconut milk

Preheat oven to 350. Grease a mini muffin tin well with coconut oil. 

In a food processor combine all the dry ingredients for the muffins. Pulse to combine. 

Add in the wet ingredients for the muffins and mix on high until everything is nice and smooth. 

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.  

Bake for 8-9 minutes until a toothpick comes out clean. Do NOT over bake!

Allow muffins to cool.

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.

Top muffins with desired amount of ganache. Enjoy!

Love, Luck, and Happiness!