GF Espresso Mini Muffins With Chocolate Ganache

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

• Ready In: 18 mins
• Serves: 12

Ingredients

• MUFFINS

• 3⁄4 cup  almond flour or 3⁄4 cup  almond meal
• 1  tablespoon  ground  espresso beans
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon ground nutmeg
• 1  pinch salt
• 1  large egg
• 2  tablespoons coconut oil
• 2  tablespoons maple syrup
• 1⁄2 teaspoon vanilla

• GANACHE

• 2  ounces  fluid dark chocolate
• 2  tablespoons 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.