2 ounces (1/4 cup) espresso or strongly brewed coffee
1 1/2 teaspoons vanilla extract
6 ounces (1 cup) dairy-free dark chocolate chips
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
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.
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.