Chocolate Espresso Banana Muffins
These muffins have a deep, rich flavor that's indulgent, but they're still a great WW-friendly treat!
Equipment
- Mixing Bowls
- Muffin Tin
Ingredients
- 2 tbsp salted butter melted and cooled
- 2 bananas overripe and mashed
- 1 egg beaten
- 1 tsp pure vanilla extract
- 3 tbsp monk fruit sweetener
- 3 tbsp brown sugar substitute packed
- 3/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1/4 tsp ground cinnamon
- 1/3 cup semisweet chocolate chips
- 1 Tsp espresso extract
- 2 tbsp instant espresso powder
Instructions
- Preheat oven to 350F
- In a mixing bowl, mash bananas thoroughly and add egg, cooled melted butter. vanilla, coffee extract, brown sugar and mix to combine fully.
- In another bowl, sift together flour, monk fruit, baking soda, cinnamon, espresso powder, cocoa powder. Combine wet and dry ingredients and mix until you have a smooth batter.
- Divide batter into 8 lined muffin tin wrappers in a muffin tin (I spray with some cooking spray as well prior to filling), they should be about 2/3 of the way full. Top with chocolate chips.
- Bake at 350 for 20-25 min, until a toothpick inserted comes out clean. Let cool slightly and enjoy!
Notes
Each muffin is 4 points on WW as written. You can reduce the points by skipping or swapping the chocolate chips. Click here to add to WW app.
Nutrition
Calories: 161kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 28mgSodium: 246mgPotassium: 255mgFiber: 3gSugar: 7gVitamin A: 140IUVitamin C: 3mgCalcium: 18mgIron: 2mg
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