GF Espresso Mini Muffins With Chocolate Ganache

Submitted by KateL

"Entered for safe-keeping, found on The Lucky Penny blog site. Gluten-free! Grain-free!"

 

• Ready In: 18mins
• Ingredients: 11
• Serves: 12

ingredients

• MUFFINS

• 177.44 ml almond flour or 177.44 ml almond meal
• 14.79 ml ground espresso beans
• 1.23 ml baking soda
• 1.23 ml ground nutmeg
• 0.25 ml salt
• 1 large egg
• 29.58 ml coconut oil
• 29.58 ml maple syrup
• 2.46 ml vanilla

• GANACHE

• 56.69 g fluid dark chocolate
• 29.58 ml coconut milk

directions

1. MUFFINS:

2. Preheat oven to 350°F Grease a mini muffin tin well with coconut oil or greasing method of your choice.
3. 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.
4. Add in the wet ingredients for the muffins: egg, coconut oil, maple syrup, and vanilla. Mix on high until everything is nice and smooth.
5. 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.
6. Bake for 8-9 minutes until a toothpick comes out clean. Do not over bake!
7. Allow muffins to cool.

8. GANACHE:

9. 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.
10. Top muffins with desired amount of ganache.