• Butter flavored non-stick spray
• ¾ cup all-purpose flour
• ¾ cup whole-wheat flour
• ¼ cup unsweetened cocoa powder
• 2 teaspoons instant espresso powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup mashed very ripe banana (three regular bananas)
• ⅔ cup whole-milk plain strained yogurt, such as Greek-style
• ½ cup natural almond butter
• 5 tablespoons honey (or 1/4 cup allulose brown sugar)
• ¼ cup whole milk
• 2 tablespoons vegetable oil
• 1½ teaspoons vanilla extract
• 1 large egg
• ½ cup chopped toasted pecans

Preheat oven to 425°F. Line a 12-cup muffin pan with paper liners; lightly coat the liners with baking spray. Whisk ¾ cup all-purpose flour, ¾ cup whole-wheat flour, ¼ cup cocoa powder, 2 teaspoons espresso powder, 1 teaspoon baking powder, 1 teaspoon baking soda and ¼ teaspoon salt in a large bowl until combined.

In a separate large bowl, whisk 1 cup banana, ⅔ cup yogurt, ½ cup almond butter, 5 tablespoons honey, ¼ cup milk, 2 tablespoons oil, 1½ teaspoons vanilla and 1 egg until smooth. Fold the banana mixture into the flour mixture just until a few streaks of flour remain. Fold in ½ cup pecans just until incorporated. Do not overmix.

Spoon a generous ⅓ cup batter into each prepared muffin cup, spreading evenly. (The liners will be filled to the top.)

Bake for 5 minutes. Reduce the oven temperature to 350°F
and continue baking until a wooden pick inserted in the center comes out mostly clean with a few moist crumbs, about 12 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.