Grain-Free Banana Chip Muffins
Grain-Free Banana Chip Muffins
Ripe bananas, those that are soft with plenty of brown spots, add a pleasant sweetness to these muffins without needing to add refined sugar. If your bananas are less ripe, feel free to add an extra tablespoon or so of maple syrup.
Makes: 12 muffins
Prep time:
Total time:
Ingredients:
- 1 ½ cups almond flour
- ½ cup arrowroot starch
- 2 tablespoons coconut flour
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 3 tablespoons maple syrup
- ¼ cup avocado oil
- 2 large eggs
- ¾ cup mashed very ripe bananas (about 2 large bananas)
- 2 teaspoons vanilla
- ¾ cup chocolate chips or chopped chocolate
- Heat oven to 350° F. Line 12 muffin cups with paper liners; set aside.
- In a medium bowl whisk together almond flour, arrowroot starch, coconut flour, baking soda, and salt; set aside.
- In a large bowl whisk together maple syrup, oil, eggs, banana, and vanilla until well blended. Add dry ingredients to wet and stir until combined. Gently stir-in chocolate.
- Divide batter evenly in prepared pan. Bake 20-22 minutes until muffins spring back when lightly touched and a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes; remove to wire rack.
Directions:
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