Pre-heat oven to 350°F. Line a muffin tray with parchment or silicone muffin papers.
In the base of a 7-cup food processor fitted with a steel blade (or a high powered blender), combine the black beans, sugar, vanilla, ½ cup of coconut, eggs, espresso powder, cocoa powder and coconut oil.
Blend until creamy and smooth (as pictured above).
Transfer to a large glass measuring cup (the spout makes it easier to pour into the muffin papers).
Stir in the chocolate chips.
Pour or spoon the batter, dividing it amongst 12 muffins.
Sprinkle the tops with the remaining coconut.
Bake for 23-25 minutes, until muffins are cooked through.
Allow to cool before removing the muffin papers.