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Banana Almond Chocolate Chip Muffins


"A great use for overripe bananas! These muffins take only minutes to put together but come out light and savory. If you're a fan of doing a little extra for your weekend breakfasts, this recipe will fill that need and satisfy some bellies."
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50 m servings 257 cals
Original recipe yields 12 servings (1 dozen muffins)

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with liners.
  2. Mix gluten-free flour, protein powder, baking soda, cacao powder, and salt in a large bowl.
  3. Place mashed bananas, turbinado sugar, melted butter, and egg in the bowl of an electric mixer fitted with a paddle attachment; beat on medium speed until well-blended and airy. Add flour mixture; mix until batter is evenly moistened. Stir in chocolate chips and sliced almonds.
  4. Scoop the batter into the muffin tin, filling each liner 2/3 of the way full.
  5. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Let muffins cool on wire rack before serving, about 10 minutes.


  • Cook's Note:
  • If the batter is too thick, thin it with a little coconut milk or creamer.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 257 calories; 11.8 g fat; 34.6 g carbohydrates; 6.3 g protein; 40 mg cholesterol; 341 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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These were delicious. I used Bisquick gluten free baking mix. I left out the almond slivers because I didn't have any.