Almond Flour Banana Muffins
These simple almond flour banana muffins are sweetened just with ripe bananas. Easily made gluten-free with almond flour, they’re made in a blender with a bit of dark chocolate added just before baking.
Ingredients
- 3 large very ripe bananas
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon or ginger
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
- 3 cups almond flour 360 grams
- ¼ cup semisweet chocolate chips or chopped chocolate
Instructions
- Heat oven to 350℉. Lightly grease a 12-cup muffin tin with olive oil or use liners.
- In a food processor, combine the bananas, eggs, vanilla, cinnamon, baking soda, baking powder, and salt and process until smooth.
- Add the almond flour and process just enough to combine. Add chocolate chips and stir with a spatula.
- Divide the batter between the muffin tins, place in the oven, and bake for about 20-25 minutes, checking after 20 minutes. Remove from oven, let muffins cool in the pan for 15 minutes, then turn out onto a rack. Store in an air-tight container in the fridge for up to five days.
Nutrition
Calories: 234kcalCarbohydrates: 9gProtein: 1gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.003gCholesterol: 49mgSodium: 160mgPotassium: 139mgFiber: 1gSugar: 5gVitamin A: 86IUVitamin C: 3mgCalcium: 91mgIron: 1mg
Did you make this recipe?Let me know in the comments how it went!