Yesterday I had my first cup of coffee in 10 weeks and it was dreamyyyy.
It was also black.
Yep – this girl, the one who was previously addicted to iced caramel lattes, drank a cup of black coffee yesterday morning and actually enjoyed it. Then this morning, I drank espresso, and if anything it was even better. Who am I and how did this happen? It’s honestly nothing short of a miracle.
This whole thing is even more exciting because I got a Nespresso machine a few weeks ago, and ever since it’s just been sitting in my kitchen DYING to be used until I finally got to test it out yesterday. Real talk, I didn’t need one of these little gadgets at all, but I kinda ♡ it. It’s perfect for those moments when you just want coffee for one, and you have zero patience to wait (which, let’s be real, is me 99.9% of the time). And the best part is, the espresso it makes is prettttty killer. I tried some espresso from Gourmesso with my fancy new machine and I swear I never understood the concept of crema until now. Just call me an espresso snob already, I’ll take it.
So if you couldn’t already tell that I’m having a major coffee moment right now, I also baked some muffins with it, because WHY THE HECK NOT. They start out as your classic banana chocolate-chip, but with a punch of coffee in the batter, plus the most luscious, rich, dark, & silky espresso chocolate ganache on top. I’m not even sure whether glazing muffins with ganache is socially acceptable but I really don’t care; these muffins have ganache and it makes them a million times better.
Bonus – they’re dairy-free, because I’m also having a bit of a moment with coconut milk right now and it dawned on me yesterday that I could totally make a dairy-free chocolate ganache with coconut milk. I swear you can’t even taste it in there – the espresso and dark chocolate take over and I’m SO okay with that. Did I mention the glaze makes these muffins a million times better? Make it. Put it on your muffins. Eat it by the spoonful. No regrets.
PrintChocolate-Glazed Espresso & Chocolate Chip Banana Bread Muffins {dairy-free}
Light and tender, chocolate-studded banana muffins with a coffee kick, topped with a silky chocolate-espresso ganache. Perfect for a sweet breakfast treat or dessert – no mixer needed! {dairy-free}
- Cook Time: 20 minutes
- Total Time: 20 minutes
- Yield: 18 muffins 1x
Ingredients
Muffins
- 4 1/4 ounces (1 cup, spoon and level) all-purpose flour
- 4 1/4 ounces (1 cup, spoon and level) pastry flour*
- 1/2 teaspoon espresso powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 3/4 ounces (1 1/2 cups) mashed banana
- 5 1/4 ounces (3/4 cup) granulated sugar
- 3 3/4 ounces (1/2 cup, packed) brown sugar
- 4 ounces (1/2 cup) coconut oil, melted
- 2 ounces (1/4 cup) espresso or strongly brewed coffee
- 1 1/2 teaspoons vanilla extract
- 2 eggs
- 6 ounces (1 cup) dairy-free dark chocolate chips
Glaze
- 3 ounces chopped dairy-free dark chocolate or chocolate baking wafers
- 2 ounces (1/4 cup) full-fat canned coconut milk
- 1 ounce (1/8 cup) espresso or strongly brewed coffee
Instructions
Muffins
- Preheat oven to 325ºF and grease 18 standard-size muffin cups with cooking spray.
- In a medium bowl, whisk together the flours, espresso powder, baking soda, and salt.
- In a separate, large bowl, whisk together the mashed banana, granulated sugar, brown sugar, melted coconut oil, espresso, and vanilla extract until smoothly combined. Add the eggs and beat in until fully incorporated.
- Add the dry ingredients to the wet and fold in just until evenly combined. Fold in the chocolate chips.
- Divide batter evenly between prepared muffin cups, filling each about 2/3 of the way. Bake in preaheated oven for 20-23 minutes, until a toothpick inserted into the center of one comes out clean. Allow to cool in pan for about 10 minutes, and then transfer to a wire rack to cool completely before glazing.
Glaze
- Place chocolate in a small bowl.
- Combine coconut milk and espresso in a separate, microwave-safe bowl and microwave for 45-60 seconds, just long enough to bring to a boil. Pour over chocolate and let sit for 5 minutes. Stir until smooth.
- Dip tops of muffins into ganache and let set. Store in an airtight container at room temperature or in the refrigerator.
Notes
*Whole wheat or regular pastry flour will work
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DairyFreeAndy says
That glaze is PERFECT! So shiny. Love it :)
alexandra says
Shiny glazes are always better. :D