Almond Flour Banana Muffins
Arielle Hess
Almond flour banana muffins are a chocolaty, nutty, sweet, and caramelly breakfast treat. Almond flour, banana, walnuts, and dark chocolate chips are baked into a rich, aromatic, muffin that is full of flavor and textures. A bake that will fill your home with almond and chocolate scents, this adaptable recipe is perfect to make with the family and can be kept in the fridge or freezer for a quick, delicious breakfast on the go.
Prep Time 10 minutes mins
Cook Time 12 minutes mins
Total Time 22 minutes mins
Servings 12 (one muffin - one serving)
Calories 241 kcal
2 to 3 ripe bananas or around 1 cup mashed 2 cups almond flour 1 tsp baking powder 2 large eggs ⅓ cup dark brown sugar ¼ cup unsalted butter melted ½ tsp table salt ½ tsp almond extract (optional) ½ cup walnuts 1 cup dark chocolate chips divided
Preheat the oven to 350ºF.
In a bowl, mash 2-3 bananas until smooth.
Whisk together mashed banana, 2 large eggs,1/3 cup brown sugar, ¼ cup melted unsalted butter, and ½ tsp almond extract until smooth.
In a separate bowl, mix together 2 cups of almond flour, ½ teaspoon kosher salt, and 1 teaspoon baking powder.
Sift dry ingredients over wet ingredients and mix until just combined.
Fold in ½ cup walnuts and 2/3 cup dark chocolate chips until well distributed.
Line and grease 12 muffin tins.
Fill each muffin tin ¾ of the way to the top.
Press the remaining 1/3 cup of dark chocolate chips into the tops of the muffins.
Bake for 10-12 minutes or until a toothpick inserted into the muffin comes out with a few crumbs attached.
Serve!
Calories: 241 kcal Carbohydrates: 19.88 g Protein: 7.37 g Fat: 15.88 g Saturated Fat: 6.17 g Fiber: 3.7 g Sugar: 9.71 g
Keyword banana, breakfast, gluten free, muffins, snack