Banana Chocolate Chip Muffins
- May 27, 2020
Incredibly moist, made gluten-free! A delicious breakfast, snack, or dessert!
- 1 1/4 cup almond flour
- 1/2 cup tapioca flour
- 2 eggs
- 2 very ripe bananas
- 3 tbsp maple syrup
- 1 tsp pure vanilla extract
- 3/4 tsp baking soda
- 3/4 cup Lily's 55% Dark Chocolate Baking Chips
- 1/2 Lily's 55% Original Chocolate bar, cut up in pieces
Preheat oven to 350F and line muffin pan with 7 muffin liners.
In a large bowl, whisk together mashed bananas, eggs, oil, maple syrup, and vanilla.
In a separate bowl mix almond flour, tapioca flour, and baking soda. Add dry ingredients to wet and mix until combined (don't over mix it). Fold in chocolate chips and chunks.
Divide the batter between the prepared muffin cups filling them almost full. Bake for 30 minutes or until a toothpick inserted in the middle comes out clean. Once the muffins come out of the oven, stick a few chocolate pieces on top of each muffin. Let them cool on a wire rack.
Recipe from natteats.