Coffee and The Godfather.

I could watch a Godfather marathon on any given day.

Especially Sunday.

It’s like I’m watching a film about my extended Italian family, only without all of the guts and blood.

Well, at least not today.

We usually argue about things that are way less important.

Way, way, back in the day, my ancestors were a mafia crime family, the Matrangas.

We were even involved in the murder of a corrupt New Orleans policeman.

Yep, true mafia…Corleone style.

I’m pretty sure I’ve had a few friends who think my dad is more than a computer engineer, with many of them insinuating that he might be apart of the mafia.

Hah! He’s not. At least to my knowledge 😉

 It feels good to know a piece of my heritage.

If only I could be transplanted right into the heart of Italy and automatically know how to speak Italian.

At least I know how to make muffins.

Yesterday, Sunday…that was definitely a muffin day.


I was thinking I needed some extra coffee yesterday.


So I put it, along with some chocolate chips, into a muffin.


Because you can’t go wrong w/ chocolate and coffee.




These are a little piece of heaven.


Plus, they are super fluffy.


These are the perfect muffins to pair with coffee.


Caffeine on caffeine?


You can never go wrong.


I topped them w/ a mixture of almond butter + coconut milk +maple syrup, stirred together in a drippy, ooey, gooey glaze.




I don’t know if it can get any better than that.


Have a muffin…its Monday.

Chocolate Coffee Banana Muffins
Recipe type: Muffins
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
Slightly sweet banana muffins spiked w/ coffee and studded w/ dark chocolate chips. Gluten-free, paleo, refined sugar-free, nut-free.
  • 3 ripe bananas, mashed
  • ½ c. coconut sugar
  • ¼ c. extra-virgin olive oil
  • ¼ c. light roast coffee, brewed, and cooled
  • 1 c. liquid egg whites, or 4 large eggs, at room temperature
  • ½ c. coconut flour
  • ½ t. baking soda
  • ½ c. dark chocolate chips
  1. Preheat the oven to 350 degrees F. Line a 12 cup muffin pan with paper liners and grease the liners w/ cooking spray.
  2. In a large bowl, combine the bananas, sugar, evoo, coffee and eggs until combined.
  3. Stir in the coconut flour & baking soda until a smooth batter forms.
  4. Fold in the chocolate chips.
  5. Drop two tablespoonsful of the batter into each muffin cup.
  6. Bake for 25 to 30 minutes, or until the tops of the muffins are lightly golden and a toothpick inserted into each muffin comes out clean.
  7. Let cool slightly.
  8. Top w/ a mixture of almond butter, maple syrup, and coconut milk if desired.
  9. Devour.