How about some muffin madness with chocolate and mixed nuts girls?! I was craving for a “muffin moment” and the recipe that came out of it is truly ah-ma-zing. These cute, light and fluffy brown handhelds are actually healthy and diet-friendly too. Are you ready to throw a choco muffin party?
I probably eat a chocolate treat every week and therefore I challenge myself each time to come up with a brand new and even more healthy choco recipe. This recipe for choco mixed nuts muffins is sugar-free, low fat and low in calorie. As always I like to keep my recipes simple and nutritious, which makes it easy to make and to incorporate into our bikini diet. Another BIG plus of a muffin is that they are perfect at any time of the day – breakfast, snack, lunch, pre-workout or even for dinner if they’re savory!
One tip: when you bring these babies with you to school or work, bring more! Your friends and colleagues will be chasing after your choco-nuts muffin 😉
– 1 banana
– 6 eggs
– 2 tbspn raw cacao powder
– 3 tbspn honey
– 3 tspn coconut milk
– 100 gr. coconut flour
– 3 tspn baking soda
– 2 tspn melted coconut oil
– 1 tspn salt
– mixed nuts
- Energy: 131,5 kcal
- Protein: 4,9 g
- Carbs: 10,3 g
- Fat: 8,9 g
- Fiber: 2,2 g
1. Preheat oven to 160C.
2. Place the banana (cut in pieces), eggs, honey, coconut oil, coconut milk, coconut flour, cacao powder, baking soda and salt in a small bowl and mix till smooth well.
3. Grease a 12-cup muffin tin or line up with paper cups. Spoon the batter into the cups, filling each 2/3 of the way full.
4. Place the muffins in the oven on the center rack and bake for 25-30 minutes.
5. Now start making the raw chocolate topping once the muffins are almost ready.Place (melted) coconut oil and maple syrup in a bowl and mix them. Add the raw cacao powder and stir until the chocolate mixture is smooth.
6. Put some of the chocolate mixture on a muffin and continue with adding the crumbled pistachio’s and shredded almonds as well.
Fav combo: sweet potato toast with avocado and egg