Healthy Chocolate Pecan muffins with a hint of coffee
A few weeks ago I was still in the middle of all the Christmas craziness. I always have a lot of respect for people who can only eat a little of everything in December. Eating healthy for the entire day and then having one little treat in the evening. I always try to do the same, but I must say I am not very good at it.
I more of a person who buys something and then eats the entire package within two days. I always end up eating a little bit too much in December and after Christmas and New Year, I am totally sick of eating unhealthy. With that in the back of my mind, I made these healthy chocolate pecan muffins.
I took the muffins to work with me as a healthy treat several times (so I could have some extra Christmas chocolate haha), but I also put a few of them in the freezer and I can still have those as a snack now.
I have had enough chocolate for a while, but a healthy snack with a chocolate flavour is never wrong. The fact is that these healthy chocolate pecan muffins make a tasty light snack Γ‘nd they are easy to take with you on the go.
Healthy Chocolate Pecan muffins with a hint of coffee
- Total Time: 40 mins
- Servings: 10 1x
Description
A healthy snack that is easy to take with you on the go. Healthy chocolate pecan muffins with a hint of coffee. Low FODMAP, gluten-free and lactose-free.
Ingredients
- 125 g quick oats
- 2 tsp baking powder
- 2 tbsp cacao (15 g)
- 1 ripe banana (about 130 g)
- 2 eggs
- 100 ml almond milk (or another lactose-free milk of your choice)
- A pinch of salt
- 2 tsp strong coffee
- 1 tbsp coconut oil, melted (15 ml)
- 1 tbsp maple syrup or rice syrup (15 ml)
- 25 g pecans
Instructions
- Pre-heat the oven to 175 degrees Celcius. Place 10 paper muffin cases into a muffin tin or use silicon muffin cups.
- Put the oats, baking powder, cacao, banana (into pieces), eggs, milk, coffee and salt together. Mix this with a hand mixer into a smooth mixture.
- Add the coconut oil and the maple syrup and stir everything together.
- Break the pecans into pieces and stir them into the batter.
- Divide the batter over the muffin cases.
- Bake the muffins in the oven for 25 minutes. They are done when a toothpick comes out clean.
- Prep Time: 15 mins
- Cook Time: 25 mins
Nutrition
- Calories: 116
- Fat: 6
- Carbohydrates: 12
- Fiber: 2
- Protein: 4
8 Comments
These do look delicious! I try not to stress too much about holiday feasting, since I figure it balances out over the year, but I’m also getting a bit tired of leftover cookies and pie. Would just one of these be low-FODMAP, do you think, or could you have two and still be FODMAP safe?
Hi Joyce,
I do the same π But I always end up feeling a bit sick of food in January haha. I think two muffins would still be low FODMAP!
Yum! Looks delicious, and the photos are gorgeous!
Thank you Lauren!
love this! Just wanted to ask whether you mean coffee granules or coffee made up with water?
Many thanks!
I mean coffee made up with water. So prepare a cup of coffee and use two tsp of coffee in the recipe π
What does 125 g oatmeal mean. Is it 1 1/4 c oats or oatmeal
I am sorry, I see that I used an incorrect translation here from Dutch. I have changed it in the text. It should be oats π