Gluten-Free Banana-Chocolate Chip Muffins
Description
These gluten-free chocolate chip muffins with bananas are made with almond flour--perfect for lunch boxes or as an afternoon snack.
Ingredients
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3 medium overripe bananas
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2 large eggs
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1/4 cup plain nonfat Greek yogurt
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3 tablespoons maple syrup
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1 teaspoon vanilla extract
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3 cups blanched almond flour
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1 teaspoon ground cinnamon
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1 teaspoon baking soda
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1 teaspoon baking powder
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1/4 teaspoon salt
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3/4 cup semisweet chocolate chips
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Add bananas, eggs, yogurt, maple syrup, and vanilla to a blender or large food processor. Blend until the mixture is smooth.
3
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.
4
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.
5
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.
6
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.