Choc Banana Espresso Muffins

PREP 10 MIN
COOK  20 MIN

DF

GF

NF

V

Number of servings
2
Ingredients

14 cup (22 12g) chickpea flour (besan) or flour of choice

14 tsp baking powder

18 tsp ground cinnamon

13 tbs instant coffee

18 cup (11ml) water hot

18 cup (21ml) milk, reduced fat (or dairy-free alternative)

18 cup (13ml) maple syrup (honey or rice malt syrup)

18 cup (10 34g) coconut oil melted

18 tsp vanilla extract

13 medium banana mashed

13 large egg lightly beaten

13 13g 70% dark chocolate (or dairy-free alternative) chopped

Methodbased on 12 servings
1

Preheat oven to 320°F/fan-forced 290°F and line a 12-hole muffin tin with muffin cases.

2

Place flour, baking powder and cinnamon in a bowl and whisk to combine. Set aside.

3

Place coffee and hot water in a large bowl and whisk until coffee is dissolved. 

4

Add milk, maple syrup, coconut oil, vanilla, bananas and eggs and whisk to combine. 

5

Add flour mixture and chocolate and mix until just combined.

6

Divide mixture between muffin cases and bake for 18-20 minutes or until an inserted skewer comes out clean.

Store muffins in an airtight container at room temperature for up to 3 days or frozen individually for up to 3 months. 

Nutritional Informationper serving

Energy (kJ)

728 kJ / 174 cals

Protein

4.7 g

Fat

9.8 g

Sat. Fat

7 g

Carbs

16.1 g

Sugar

9 g

Fiber

1.9 g

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