Kitchen Confession

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Recipe: Almond Flour Chocolate Chip Banana Muffins

Mary Mammoliti

Chocolate Chip Banana Muffins, but WAIT there’s more! These are Gluten Free and No Sugar Added - WHAT-THE-SMURF! These turned out so light, moist and perfectly naturally sweetened......did I have you right after Chocolate Chip?

Step 1

Add bananas, eggs, vanilla

Step 2

Baking soda + powder, salt and blend until smooth.

Step 3

Add almond flour and process to combine. Pausing often to scrape the walls and continue to process until incorporated.

Step 4

Using a large ice cream scoop, (size 8), divide batter between 12 cups on the prepared muffin tin and bake for 25-30 minutes, or until golden brown and toothpick inserted come out clean. Remove from the oven, let cool 15-20 minutes and enjoy.

Almond Flour Chocolate Chip Banana Muffins

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Serving: 12 muffins 
Author: Mary Mammoliti/Kitchen Confession

INGREDIENTS 

  • 3 large ripe bananas

  • 3 large eggs

  • 1 teaspoon pure vanilla extract

  • 1 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • 1 teaspoon baking soda

  • 2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 3 cups almond flour

  • 1/4 cup chocolate chips (dark or milk chocolate) 

  • Cooking spray

INSTRUCTIONS 

  1. Preheat oven to 350 degrees F and lime a muffin tin with liners and spray each liner with cooking spray. Set aside.

  2. You can use a hand mixer, blender or food processor to mix the ingredients, you choose they all work well. 

  3. Add bananas, eggs, vanilla, cinnamon, baking soda + powder, salt and process until smooth.

  4. Add almond flour and process to combine. Pausing often to scrape the walls and continue to process until incorporated.

  5. If you are using a blender or food processor scoop the batter into a bowl and add chocolate chips. Stir with a spatula.

  6. Using a large ice cream scoop, (size 8), divide batter between 12 cups on the prepared muffin tin and bake for 25-30 minutes, or until golden brown and toothpick inserted come out clean. Remove from the oven, let cool 15-20 minutes and enjoy.

NOTES

Store in a cool dry place for up to 5 days or freeze for up to 3 months.