The Pioneer Woman Tasty Kitchen
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Espresso Mini Muffins with Chocolate Ganache

4.00 Mitt(s) 2 Rating(s)2 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 52 votes, average: 4.00 out of 5

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Level: Easy

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Description

Delicious gluten and grain-free espresso mini muffins topped with chocolate ganache.

Ingredients

  • FOR THE MUFFINS:
  • ¾ cups Almond Meal Or Almond Flour
  • 1 Tablespoon Ground Espresso Beans
  • ¼ teaspoons Baking Soda
  • ¼ teaspoons Ground Nutmeg
  • 1 pinch Salt
  • 1 whole Egg
  • 2 Tablespoons Coconut Oil
  • 2 Tablespoons Maple Syrup
  • ½ teaspoons Vanilla
  • FOR THE GANACHE:
  • 2 ounces, fluid Dark Chocolate
  • 2 Tablespoons Coconut Milk

Preparation

Preheat oven to 350ºF. Grease a mini muffin tin well with coconut oil or greasing method of your choice.

In a food processor, combine all the dry ingredients for the muffins: almond meal, ground espresso beans, baking soda, nutmeg, and salt. Pulse to combine.

Add in the wet ingredients for the muffins: egg, coconut oil, maple syrup, and vanilla. 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!

2 Comments

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The Lucky Penny Blog on 3.21.2013

Sorry they were a bit dry! The key is really watching them while they bake, but I’m glad you enjoyed the flavor!

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strandjss on 3.15.2013

This sounds great. I have a bag of almond flour I bought for one recipe and was wondering what I was going to do with the rest. But even if I didn’t I would definitely try these.

2 Reviews

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Faith (An Edible Mosaic) on 5.7.2013

I loved these. The flavor was spot on (the chocolate ganache was the perfect pair with the coffee-flavored muffins), and I enjoyed the texture too. I thought they were moist with a texture similar to a brownie, but not as dense. I love how they’re grain-free and naturally-sweetened too…I will definitely be making them again!

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strandjss on 3.19.2013

These muffins had a pretty good taste in my opinion except that they were a little dry. I substituted honey because I did not have maple syrup. But I love that they used almond flour and that they made one tray of 12 mini muffins. Now that it is just my husband and I, I use my toaster oven a lot to bake and make small quantities of things. So I really like this recipe for those reasons.

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