Chocolate chip and banana muffins made with almond flour instead of all-purpose flour, making them gluten-free.
Ingredients
- 3 medium overripe bananas
- 2 large eggs
- ¼ cup plain nonfat Greek yogurt
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 3 cups blanched almond flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup semisweet chocolate chips
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Add bananas, eggs, yogurt, maple syrup, and vanilla to a blender or large food processor. Blend until the mixture is smooth.
Step 3
Sift almond flour, cinnamon, baking soda, baking powder, and salt together into a bowl. Gradually add the sifted almond flour mixture to the blender, covering, then pulsing a few times after each addition, until the flour is completely incorporated into the mixture. Stir in 1/2 cup of the chocolate chips by hand.
Step 4
Divide the batter evenly between the 12 muffin cups (I find it helpful to use an ice cream scoop). Sprinkle the remaining 1/4 cup of chocolate chips over the tops of the muffins.
Step 5
Bake in the preheated oven until the tops are golden brown and a toothpick inserted into the center of one of the muffins comes out clean, 20 to 25 minutes.
Step 6
Cool muffins in the pan on a wire rack for 5 minutes before removing from the pan to cool directly on the wire rack completely before serving, about 15 more minutes.
Cook’s Note:
Tip for fluffy gluten-free muffins: Instead of scooping your measuring cup into your bag of almond flour, spoon the flour into your measuring cup then level it off with a knife (or other flat edge).
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 290 | |
% Daily Value * | |
Total Fat20g | 26% |
Saturated Fat4g | 18% |
Cholesterol32mg | 11% |
Sodium210mg | 9% |
Total Carbohydrate24g | 9% |
Dietary Fiber5g | 17% |
Total Sugars14g | |
Protein9g | |
Vitamin C3mg | 13% |
Calcium37mg | 3% |
Iron1mg | 4% |
Potassium167mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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