Choc Chip Cappuccino Muffins

02 Nov 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

AuthorMaxine SchuilingCategoryBreakfast, Desserts, High protein, Macro friendlyDifficultyBeginner

Yields1 ServingQuarter (0.25 Servings)Half (0.5 Servings)Default (1 Serving)Double (2 Servings)Triple (3 Servings)

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 the milk.

4

Add the remaining wet ingredients 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.