Preheat the over to 350 degrees.
In a large bowl, sift together the flour, baking soda, baking powder, salt, and Swerve.
In a separate mixing bowl, mix together the eggs, applesauce, and vanilla.
Add the mixed wet ingredients to the flour mixture. Stir, and add the coconut milk and melted coconut oil.
Use the two mixing bowls to divide the batter in half.
In one bowl, mix in the espresso powder and cocoa powder. In the remaining bowl, mix in the matcha powder.
Fill a muffin pan with liners. If you do not have liners, grease the insides of a muffin pan.
Add scoops of the chocolate and matcha batter to the muffin liners. (Fill 1/3 of the liner with batter.)
Bake 17-20 minutes. Use the toothpick method at the 17-minute mark to determine if they are done.