Banana Almond Chocolate Chip Muffins
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Ingredients50 m servings 257 cals
Original recipe yields 12 servings (1 dozen muffins)
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with liners.
- 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.
- Parchment can be used for easier cleanup/removal from the pan.
Per Serving: 257 calories; 11.8 g fat; 34.6 g carbohydrates; 6.3 g protein; 40 mg cholesterol; 341 mg sodium. Full nutrition
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