Light on the sugar but full of flavor!

espresso dark chocolate banana muffins

dry mixture
-2 1/3 c. almond flour
-1 tsp. baking soda
-1/4 tsp baking powder
-1/4 tsp. sea salt
-1 tsp. instant espresso powder
-1 tsp. cinnamon
-1/2 tsp cardamon
– opt. 2 Tbls. hemp hearts

wet mixture
-1/2 c. pure maple syrup
-2 eggs
-1/2 coconut oil, melted
-4 medium over-ripened bananas

-4 oz. dark chocolate, chopped

Preheat oven to 375˚ F.
In two mixing bowls, whisk the dry ingredients, whisk the wet ingredients. Blend together and add chocolate. Please do not over-stir.
Scoop into greased muffin tins (I used coconut oil) for 20 minutes. Muffins are ready when the muffin is springy to the touch.