Ingredients
12
12 servings
- •1 ⅓ cups gluten-free baking mix (such as Arrowhead Mills®)
- •1 scoop vanilla protein powder (Optional)
- •1 ¼ teaspoons baking soda
- •1 teaspoon cacao powder (Optional)
- •½ teaspoon coarse salt
- •3 overripe bananas, mashed
- •½ cup turbinado sugar (such as Sugar in the Raw®)
- •6 tablespoons unsalted butter, melted
- •1 ½ egg
- •¾ cup semisweet chocolate chips
- •½ cup sliced almonds
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 257
- Carbohydrate: 35g
- Fat: 12g
- Fiber: 2g
- Protein: 6g
- Sugar: 18g
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