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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Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
10 mins
total:
50 mins
Servings:
12
Yield:
1 dozen muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with liners.

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  • Mix gluten-free flour, protein powder, baking soda, cacao powder, and salt in a large bowl.

  • 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.

  • Scoop the batter into the muffin tin, filling each liner 2/3 of the way full.

  • 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.

Nutrition Facts

257 calories; protein 6.3g 13% DV; carbohydrates 34.6g 11% DV; fat 11.8g 18% DV; cholesterol 39.6mg 13% DV; sodium 341mg 14% DV. Full Nutrition
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Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/06/2016
These were delicious. I used Bisquick gluten free baking mix. I left out the almond slivers because I didn't have any. Read More
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