Healthy and vegan fluffy double chocolate banana muffins. Laced with gooey chunks of chocolate and a hint of espresso to bring out the rich chocolate essence.
Preheat the oven to 350 degrees. Line a muffin tin with liners.
In a mixing bowl, whisk together flours, cocoa powder, espresso powder, baking soda and powder, and salt. In a separate bowl, mash banana. Stir in coconut oil and maple syrup until combined. Pour wet mixture into dry and stir until a smooth batter forms. Just before the last few streaks of flour are stirred in, fold in the chocolate chunks.
Using a cookie scoop, fill cupcake liners ¾ full. Bake for 25 min. or until a toothpick inserted comes out clean. Let cool for 5 min. in the liners, then transfer to a wire cooling rack. Eat when warm or store in an airtight container at room temp.