Description
These almond four muffins come together in one bowl and are grain-free and gluten-free!
Ingredients
Units
Scale
- 3 bananas, mashed (about 1 cup mashed)
- 2 eggs, at room temperature
- 2 tbsp avocado oil
- 1/3 cup coconut sugar
- 1 tsp vanilla extract
- 2 1/4 cups almond flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350°F and line a muffin pan with liners.
- In a large bowl, mash the bananas until smooth. Add the eggs, avocado oil, coconut sugar, and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the almond flour, baking soda, salt, cinnamon, and nutmeg.
- Add the dry ingredients to the wet and gently mix until just combined. Fold in the chocolate chips.
- Spoon the batter into the muffin liners, filling about 3/4 full.
- Bake for 20-24 minutes, or until a toothpick inserted in the centre comes out clean.
- Let cool for a few minutes, then enjoy!
Notes
- Overripe spotty bananas work best.
- Don’t overmix the batter to keep the muffins light and fluffy.
- Line the muffin tin with parchment or silicone liners to prevent sticking.
- Let muffins cool in the pan for 5-10 minutes to set/
- To make banana bread, bake the batter in an 8×4 inch loaf pan for 45–55 minutes.
Nutrition
- Serving Size: 1 muffin
- Calories: 175
- Sugar: 9g
- Fat: 13g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 5.5g