Choc Banana Espresso Muffins
PREP 10 MIN•COOK 20 MIN
DF
GF
NF
V
Number of servings
2
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
Preheat oven to 320°F/fan-forced 290°F and line a 12-hole muffin tin with muffin cases.
Place flour, baking powder and cinnamon in a bowl and whisk to combine. Set aside.
Place coffee and hot water in a large bowl and whisk until coffee is dissolved.
Add milk, maple syrup, coconut oil, vanilla, bananas and eggs and whisk to combine.
Add flour mixture and chocolate and mix until just combined.
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.
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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