1.5 cup flour (I used 1 cup whole wheat pastry flour and ½ cup white flour)
½ cup cacao powder or cocoa powder
1.5 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
1 tablespoon instant coffee grinds
3 tablespoons vegan mini-chocolate chips
Preheat oven to 350. Line a muffin tin with cups or use paper baking cups.
Using a high-speed blender, blend together bananas, coconut oil, sugar and vanilla until smooth. (you can also mash bananas with a fork or use a hand-held blender)
Sift together flour, cocoa powder, baking powder, baking soda, and sea salt. Stir in instant coffee grinds.
In a large bowl, mix together wet and dry ingredients until well combined. Pour into muffin cups, top with mini-chocolate chips and bake for 20-25 minutes or until a toothpick inserted comes out clean.