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Banana Almond Chocolate Chip Muffins Recipe

Recipe by: SherriM

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook25 m
  • Ready In50 m
  • 1Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with liners.
  • 2Mix gluten-free flour, protein powder, baking soda, cacao powder, and salt in a large bowl.
  • 3Place 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.
  • 4Scoop the batter into the muffin tin, filling each liner 2/3 of the way full.
  • 5Bake 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.
Footnotes
  • 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.
Ingredients
  • 12 servings
  • 257 cals
  • 1 1/3 cups gluten-free baking mix (such as Arrowhead Mills®)
  • 1 scoop vanilla protein powder (optional)
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon cacao powder (optional)
  • 1/2 teaspoon coarse salt
  • 3 overripe bananas, mashed
  • 1/2 cup turbinado sugar (such as Sugar in the Raw®)
  • 6 tablespoons unsalted butter, melted
  • 1 1/2 egg
  • 3/4 cup semisweet chocolate chips
  • 1/2 cup sliced almonds
Nutrition

Amount per serving ( 5 total)

  • Calories:
    257
    13%
  • Fat:
    11.8
    18%
  • Carbs:
    34.6
    11%
  • Protein:
    6.3
    13%
  • Cholesterol:
    40
    13%

Based on a 2,000 calorie diet

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