Luckily I was creating this recipe and typing it at the same time so I don't need to tease you with a picture until I get around and publish the recipe. Here you go and I hope you enjoy!


Recipe Summary

10 mins
20 mins
30 mins
10 servings


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.

  • Mix bananas, egg, coconut sugar, almond butter, cocoa powder, vanilla extract, baking soda, cinnamon, and sea salt together in a bowl using an electric mixer; add almond flour and tapioca flour and mix well. Fold chocolate chips into batter and spoon into the prepared muffin cups.

  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes.

Nutrition Facts

94 calories; protein 1.7g 3% DV; carbohydrates 14.8g 5% DV; fat 3.8g 6% DV; cholesterol 18.6mg 6% DV; sodium 193mg 8% DV. Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This was my first experience baking gluten free. The only change I made was that I had to substitute 1/8 cup of rice flour for the tapioca flour. I couldn t find tapioca flour. This recipe was a surprisingly delicious success. Even my picky 9 year old daughter liked. It s a keeper. Read More