Choc Chip Cappuccino Muffins - Sugarfree Sundays
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Choc Chip Cappuccino Muffins

Choc Chip Cappuccino Muffins

No one can deny that there are few things better in life than coffee and cake. And chocolate. The three C's upon which everyone's life should be built hahaha.

So there really was never any possibility that combining these wasn't going to produce something seriously yummy and satisfying! 

The first attempt were good, but due to them not having any added oil or butter, and being gluten free, I just felt they could be a tad moister and sweeter. So one or two tweaks later and BOOM, batch two was amazing.

So these are incredibly healthy lil muffins that you can eat all day erry day if you like. I made the batch yesterday and only one remains! They are SO good!

Choc Chip Cappuccino Muffins

Yields1 Serving
Prep Time10 minsCook Time20 minsTotal Time30 mins
DRY
 60 g whey protein powder
 30 g coconut flour
 20 g almond flour
 15 g ground flaxseed
 30 g self raising flour (gluten free if desired)
 6 g psyllium husk
 ¼ tsp xanthum gum
 1 tsp baking powder
 ½ tsp salt
 60 g xylitol
 2 tbsp instant coffee powder
 60 g chocolate chips (or chopped up chocolate) sugar free if desired
WET
 3 eggs
 180 ml milk
 1 banana (80-100g)
 1 tbsp sweetener drops
1

Preheat oven to 180 degrees celsius.

2

Combine all the dry ingredients in a bowl and mix

3

In a separate bowl mash the banana with a fork, or alternatively blend with with the milk.

4

Add the remaining wet ingredient to your mashed banana.

5

Pour the wet ingredients into the dry and mix. Taste and adjust sweetness and intensity of coffee flavour as desired.

6

Stir in your choc chips but leave a few to sprinkle over the top as well.

7

Grease a muffin tray and pour mixture into 12 muffins.

8

Bake for 18-22 minutes depending on your muffin size. A knife should come out clean.

Ingredients

DRY
 60 g whey protein powder
 30 g coconut flour
 20 g almond flour
 15 g ground flaxseed
 30 g self raising flour (gluten free if desired)
 6 g psyllium husk
 ¼ tsp xanthum gum
 1 tsp baking powder
 ½ tsp salt
 60 g xylitol
 2 tbsp instant coffee powder
 60 g chocolate chips (or chopped up chocolate) sugar free if desired
WET
 3 eggs
 180 ml milk
 1 banana (80-100g)
 1 tbsp sweetener drops

Directions

1

Preheat oven to 180 degrees celsius.

2

Combine all the dry ingredients in a bowl and mix

3

In a separate bowl mash the banana with a fork, or alternatively blend with with the milk.

4

Add the remaining wet ingredient to your mashed banana.

5

Pour the wet ingredients into the dry and mix. Taste and adjust sweetness and intensity of coffee flavour as desired.

6

Stir in your choc chips but leave a few to sprinkle over the top as well.

7

Grease a muffin tray and pour mixture into 12 muffins.

8

Bake for 18-22 minutes depending on your muffin size. A knife should come out clean.

Choc Chip Cappuccino Muffins