This is one of those special banana nut muffin recipes that will jump start your day–a moist, subtle mocha-flavored banana muffin enhanced with macadamias and semi-sweet chocolate mini chips.
It's made healthy with white whole wheat flour, bananas, and yogurt, and contains only 2 tablespoons of butter, which equals only ½ teaspoon per muffin.
This banana mocha macadamia nut muffin is adapted from a recipe I saw in Super Natural Cooking: Five Ways To Incorporate Whole and Natural Ingredients into Your Cooking for Espresso Banana Muffins that called for 6 tablespoons of room temperature butter to be creamed with sugar until light and fluffy.
Although, this creates a lighter cake-like consistency, digging out the electric mixer (affiliate link) first thing in the morning is a no-starter for a quick-and-easy focused cook like me, who likes to ease into the day.
I also prefer my banana nut muffin recipes a little heavier and less cake-like; they seem healthier and more satisfying somehow.
By opting to melt the butter I was able to stir the ingredients together with a wooden spoon - quick and easy. The result is my simpler version of banana mocha macadamia nut muffins.
How Many Calories and WW Points in these Banana Mocha Mac Nut Muffins?
According to my calculations, each muffin has about 244 calories and
10 *SmartPoints (Green plan)
10 *SmartPoints (Blue plan)
8 *SmartPoints (Purple plan)
8 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
How to Make Banana Mocha Macadamia Muffins, Step by Step
Because we are a small family of two, I cut this recipe in half when I made it recently so we would only have 6 muffins.
Step 1: Gather and prepare all ingredients.
Step 2: Preheat oven to 375F degrees. Lightly grease the bottoms of a 12-cup muffin tin (affiliate link) or line with paper liners.
Step 3: In a medium bowl, whisk the flour, baking powder, salt, coffee powder, and cocoa powder until combined.
Step 4: In a large bowl, beat the butter, sugar, eggs, vanilla, yoga and mashed bananas with a wooden spoon (affiliate link) until well combined and creamy.
Step 5: Gently stir the dry ingredients into the liquid until just combined, being careful not to over mix or the muffins will be tough.
Step 6: Stir in ¼ cup of the nuts and ¼ cup of the chocolate chips.
Step 7: Fill the muffin cups equally. I love to use an ice cream scoop (affiliate link) to make quick, neat, and easy work of filling muffin tins.
Step 8: Sprinkle the remaining nuts and chocolate chips equally among the muffin tops.
Step 9: Bake until golden, about 25 minutes or until a toothpick inserted near the center of the muffins comes out clean.
Step 10: Cool muffins in the pan for 5-10 minutes and then remove the muffins from the pan and let cool completely on a wire rack or enjoy warm.
Step 11: Store leftover muffins in an airtight container.
This recipe can easily be made into banana mocha macadamia nut bread. Just pour the batter into a greased 9x5-inch loaf pan (affiliate link) and bake at 350F for about 45 to 60 minutes or until a wooden pick inserted in the center of the loaf comes out clean. If you are using a glass loaf pan (affiliate link), lower the temperature to 325F and bake about ten minutes less since glass is a better heat conductor than metal.
If you've made these Banana Mocha Muffins, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Banana Mocha Macadamia Nut Muffins Recipe
- 2 cups white whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon instant coffee powder or espresso powder
- 1 tablespoon unsweetened cocoa powder
- 2 tablespoons butter, melted
- ¾ cup 0 calorie sugar substitute (Lankato Monkfruit, Swerve, Stevia, Equal, etc.)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup plain yogurt
- 1-½ cups mashed ripe bananas (about 3 medium to large)
- ½ cup chopped toasted macadamia nuts, divided
- ½ cup mini semi-sweet chocolate chips, divided
- Preheat oven to 375F degrees. Lightly grease the bottoms of a 12-cup muffin tin or line with paper liners.
- In a medium bowl, whisk the flour, baking powder, salt, coffee powder, and cocoa powder until combined.
- In a large bowl, beat the butter, sugar, eggs, vanilla, yogurt and mashed bananas with a wooden spoon until well combined and creamy.
- Gently stir the dry ingredients into the liquid until just combined, being careful not to over mix or the muffins will be tough.
- Stir in ½ cup of the nuts and ½ cup of the chocolate chips.
- Fill the muffin cups equally. I love to use an ice cream scoop to make quick, neat, and easy work of filling muffin tins.
- Sprinkle the remaining nuts and chocolate chips equally among the muffin tops.
- Bake until golden, about 25 minutes or until a toothpick inserted in the center of the muffins comes out clean.
- Cool muffins in the pan for 5-10 minutes and then remove the muffins from the pan and let cool completely on a wire rack or enjoy warm.
Source: This banana mocha macadamia nut muffin recipes adapted from Super Natural Cooking: Five Ways To Incorporate Whole and Natural Ingredients into Your Cooking by Heidi Swanson.
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
More Easy + Healthy Muffins
- Chocolate Banana Muffins
- Healthy Old-Fashioned Muffins
- One-Bowl Coconut Muffins
- Easy 2-Ingredient Pumpkin Chocolate Muffins
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
This post contains affiliate links to products I like. When you buy something through one of my Amazon links or other (affiliate links), I receive a small commission that helps support this site. Thank you for your purchase!
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