Almond Flour Banana Muffins

https://choosingchia.com/almond-flour-banana-muffins/#tasty-recipes-30898-jump-target

These are really yummy! I like to make them mini sized. I took them to two neighbors who both really like them. One asked for the recipe. -Annette

Author: Jessica Hoffman  Prep Time: 15 minutes  Cook Time: 20 minutes  Total Time: 35 minutes  Yield: 12 muffins  Category: Snack  Method: Bake  Cuisine: American  Diet: Gluten Free

These almond four muffins come together in one bowl and are grain-free and gluten-free!

Ingredients

3 bananas, mashed (about 1 cup mashed)

2 eggs, at room temperature

 2 tbsp olive or avocado oil- I used coconut oil

1/3 cup coconut sugar- I used brown sugar

 1 tsp vanilla extract

2 1/4 cups almond flour

1 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon

 1/2 tsp nutmeg

1/2 cup chocolate chips- I used an expensive sugar free chocolate chip but anything will work.

Instructions

Preheat oven to 350°F and line a muffin pan with liners.

 In a large bowl, mash the bananas until smooth. Add the eggs, avocado oil, coconut sugar, and vanilla extract, mixing until well combined.

In a separate bowl, whisk together the almond flour, baking soda, salt, cinnamon, and nutmeg.

Add the dry ingredients to the wet and gently mix until just combined. Fold in the chocolate chips.

Spoon the batter into the muffin liners, filling about 3/4 full.

Bake for 20-24 minutes, or until a toothpick inserted in the center comes out clean.

Let cool for a few minutes, then enjoy!

Notes

Overripe spotty bananas work best.

Don’t overmix the batter to keep the muffins light and fluffy.

Line the muffin tin with parchment or silicone liners to prevent sticking.

Let muffins cool in the pan for 5-10 minutes to set/

To make banana bread, bake the batter in an 8×4 inch loaf pan for 45–55 minutes.

Nutrition

Serving Size: 1 muffin  Calories: 175  Sugar: 9g  Fat: 13g  Carbohydrates: 14g  Fiber: 3g  Protein: 5.5g