Ingredients
12
12 servings
- •3 medium overripe bananas
- •2 large eggs
- •¼ cup plain nonfat Greek yogurt
- •3 tablespoons maple syrup
- •1 teaspoon vanilla extract
- •3 cups blanched almond flour
- •1 teaspoon ground cinnamon
- •1 teaspoon baking soda
- •1 teaspoon baking powder
- •¼ teaspoon salt
- •¾ cup semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Add bananas, eggs, yogurt, maple syrup, and vanilla to a blender or large food processor. Blend until the mixture is smooth.
- Sift almond flour, cinnamon, baking soda, baking powder, and salt together into a bowl. Gradually add the sifted almond flour mixture to the blender, covering, then pulsing a few times after each addition, until the flour is completely incorporated into the mixture. Stir in 1/2 cup of the chocolate chips by hand.
- Divide the batter evenly between the 12 muffin cups (I find it helpful to use an ice cream scoop). Sprinkle the remaining 1/4 cup of chocolate chips over the tops of the muffins.
- Bake in the preheated oven until the tops are golden brown and a toothpick inserted into the center of one of the muffins comes out clean, 20 to 25 minutes.
- Cool muffins in the pan on a wire rack for 5 minutes before removing from the pan to cool directly on the wire rack completely before serving, about 15 more minutes.
Nutritional Facts
Per 12 servings
- Calories: 290
- Carbohydrate: 24g
- Fat: 20g
- Fiber: 5g
- Protein: 9g
- Sugar: 14g
Related Recipes
Banana Almond Chocolate Chip Muffins
Banana Nut Crunch Muffins (Gluten-Free)
Gluten-Free Banana Oatmeal Muffins
Gluten-Free Moist Choc Chip Banana Bread
Banana Blueberry Almond Flour Muffins (Gluten-Free)
Gluten-Free Coconut Muffins
Gluten-Free Dark Chocolate Cupcakes
Gluten-Free Vegan Banana Bread Muffins
Gluten-Free Chocolate Raspberry Cupcakes
Gluten-Free Raspberry-Almond Coffee Cake
Most Requested Banana Chocolate Chip Muffins
