Calories: 244
Ingredients
- ▢2 cups white whole wheat flour
- ▢2 teaspoons baking powder
- ▢½ teaspoon salt
- ▢1 tablespoon instant coffee powder or espresso powder
- ▢1 tablespoon unsweetened cocoa powder
- ▢2 tablespoons butter, melted
- ▢¾ cup 0 calorie sugar substitute (Lankato Monkfruit, Swerve, Stevia, Equal, etc.)
- ▢2 large eggs
- ▢2 teaspoons vanilla extract
- ▢1 cup plain yogurt
- ▢1-½ cups mashed ripe bananas (about 3 medium to large)
- ▢½ cup chopped toasted macadamia nuts, divided
- ▢½ cup mini semi-sweet chocolate chips, divided
Instructions
- Preheat oven to 375F degrees. Lightly grease the bottoms of a 12-cup muffin tin or line with paper liners.
- In a medium bowl, whisk the flour, baking powder, salt, coffee powder, and cocoa powder until combined.
- In a large bowl, beat the butter, sugar, eggs, vanilla, yogurt and mashed bananas with a wooden spoon until well combined and creamy.
- Gently stir the dry ingredients into the liquid until just combined, being careful not to over mix or the muffins will be tough.
- Stir in ½ cup of the nuts and ½ cup of the chocolate chips.
- Fill the muffin cups equally. I love to use an ice cream scoop to make quick, neat, and easy work of filling muffin tins.
- Sprinkle the remaining nuts and chocolate chips equally among the muffin tops.
- Bake until golden, about 25 minutes or until a toothpick inserted in the center of the muffins comes out clean.
- Cool muffins in the pan for 5-10 minutes and then remove the muffins from the pan and let cool completely on a wire rack or enjoy warm.
Nutrition FactsBanana Mocha Macadamia Nut Muffins RecipeAmount Per Serving (1 muffin)Calories 244Calories from Fat 95% Daily Value*Fat 10.6g16%Carbohydrates 43g14%Fiber 3g12%Protein 6.3g
