Preheat your oven to 200°C and line a 12-cup muffin pan with muffin papers.

In a medium bowl mix together mashed bananas, yoghurt, eggs, oil, and vanilla essence until thick and smooth.

Dissolve coffee powder in water and add to banana mixture along with brown sugar. Whisk until smooth.

In a large bowl whisk together hazelnut meal, white rice flour, sorghum flour, cocoa powder, baking powder, and salt.

Add wet ingredients to dry ingredients and whisk until just combined.

Add chocolate chips and stir gently until well distributed. Divide batter evenly between muffin papers.

Bake for 15 – 20 minutes or until the tops bounce back when gently touched.

Remove from oven and allow to cool for 5 minutes in the pan, then remove from the pan and cool to room temperature.

{ NOTES ) Leftovers will keep 3 days at room temperature in an airtight container or wrapped tightly frozen for up to 2 months.