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
Preheat oven to 350 degrees F and lime a muffin tin with liners and spray each liner with cooking spray. Set aside.
You can use a hand mixer, blender or food processor to mix the ingredients, you choose they all work well.
Add bananas, eggs, vanilla, cinnamon, baking soda + powder, salt and process until smooth.
Add almond flour and process to combine. Pausing often to scrape the walls and continue to process until incorporated.
If you are using a blender or food processor scoop the batter into a bowl and add chocolate chips. Stir with a spatula.
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.
