Hazelnut Choc Chip Coffee Muffins
Ingredients:
- 1 banana
- 2 teaspoons Little’s Hazelnut instant coffee
- 2 tablespoons maple syrup
- 100ml oat milk
- 100g gluten-free flour
- 80g sweetener
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 6 teaspoons hazelnut chocolate spread
- 50g chocolate chips
Make them!
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Mix the coffee with 1 tablespoon boiling water then leave to cool a little. Place the banana, cooled coffee, syrup, milk, flour, sweetener, cinnamon and baking powder in a blender and whizz up until quite thick and smooth. Mix in the choc chips.
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Spoon half the mixture between a 6-hole muffin tin to fill each one up to half. Add in a spoonful of hazelnut chocolate spread in the middle, then add the remaining batter on top to cover and fill to the top.
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Sprinkle over a few extra choc chips, then bake at 180C for 15 minutes until risen and golden. Allow to cool a little then enjoy!
