Mocha Cappuccino Muffins

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    Mocha Cappuccino Muffins

    Mocha Cappuccino Muffin Ingredients:

    2 cups gluten free baking flour
    1/2 cup Truvia or granulated sugar
    1 tbsp baking powder
    1 tsp espresso powder
    1/4 tsp salt
    2 eggs, large at room temperature
    1 1/4 almond milk at room temperature
    1/3 cup coconut oil, melted
    2 tsp vanilla extract
    1/2 cup mini chocolate chips
    Juice from half a lemon
    1/2 cup Mocha Cappuccino Peanut Butter
    1/2 cup mini chocolate chips for topping


    Print Recipe
    Mocha Cappuccino Muffins
    Course Breakfast, Snack
    Cuisine breakfast, snacks
    Prep Time 15 minutes
    Cook Time 20 minutes
    Servings
    Ingredients
    Course Breakfast, Snack
    Cuisine breakfast, snacks
    Prep Time 15 minutes
    Cook Time 20 minutes
    Servings
    Ingredients
    Instructions
    1. Preheat oven to 375F and prepare a muffin tin with 12 liners.
    2. In a mixing bowl, add the lemon juice and almond milk and let sit for 5 minutes.
    3. Meanwhile, in another mixing bowl, stir together the flour, sweetener, baking powder, espresso powder, salt and 1/2 cup mini chocolate chips.
    4. Add the eggs, coconut oil and vanilla to the almond milk/lemon juice mixture and whisk until light and fluffy. Slowly add your wet ingredients to your dry ingredients bowl and stir until a batter forms. Try not to over mix.
    5. Distribute the batter between the muffin liners. Drizzle with NNM Mocha Cappuccino Peanut Butter and finish with mini chocolate chips.
    6. Bake for 20-22 minutes. Let cool before serving.
    Recipe Notes

    Macros per serving:

    Calories: 324
    Fat: 18g
    Carbs: 34g
    Protein: 7g

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