Choc Banana Espresso Muffins

PREP 10 MIN
•
COOK  20 MIN

DF

GF

NF

V

Number of servings
2
Ingredients

1⁄4 cup (22 1⁄2g) chickpea flour (besan) or flour of choice

1⁄4 tsp baking powder

1⁄8 tsp ground cinnamon

1⁄3 tbs instant coffee

1⁄8 cup (11ml) water hot

1⁄8 cup (21ml) milk, reduced fat (or dairy-free alternative)

1⁄8 cup (13ml) maple syrup (honey or rice malt syrup)

1⁄8 cup (10 3⁄4g) coconut oil melted

1⁄8 tsp vanilla extract

1⁄3 medium banana mashed

1⁄3 large egg lightly beaten

13 1⁄3g 70% dark chocolate (or dairy-free alternative) chopped

Methodbased on 12 servings
1

Preheat oven to 160°C/fan 140°C/gas 3 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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