Banana Muffins with Chocolate Chips (Almond Flour)

Super moist and fluffy almond flour banana muffins that are healthy, low carb, and gluten free. These paleo banana muffins are so light, made with 8 ingredients, and come together in under 25 minutes. Add chocolate chips on top for a fun and simple breakfast, snack, or dessert.

1 cup over-ripe banana, mashed, about 2 large bananas (245 g)
2 large eggs, at room temperature
¼ cup coconut oil or butter, melted
2 tsp. pure vanilla extract
1 tsp. ground cinnamon
¼ cup pure Québec maple syrup or honey
2½ cups almond flour, not almond meal (8.5 oz)
½ tsp. baking powder
1 tsp. baking soda
¼ tsp. sea salt

Add-Ins (optional):
¼-½ cup dark chocolate chips
¼ cup walnuts or pecans, finely chopped

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4) and line muffin tin with liners.

In a large bowl, mash bananas. Add eggs, oil, vanilla, cinnamon, and maple syrup. Stir until the ingredients are combined and fluffy.

Add all dry ingredients to the bowl; almond flour, baking powder, baking soda, and salt.

Stir until they are combined. Do not overmix.

Add half of the chocolate chips and fold them in the batter gently.

Spoon the batter evenly into each liner on the muffin pan. Top each muffin with a few chocolate chips.

Bake in preheated oven for 20-22 minutes. Use a toothpick to test whether the center of the muffins is done.

Remove from muffin pan and let the muffins cool completely on a wire rack, then serve.

Store muffins in an airtight container.

Makes 12 muffins.

Cook's Notes:

• Do not substitute the almond flour for almond meal or coconut flour.
• Can substitute the cinnamon with pumpkin pie spice.
• For best results use brown, ripe bananas.

Nutrition:
Calories: 253kcal, Carbohydrates: 20g, Protein: 6g, Fat: 18g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 28mg, Sodium: 109mg, Potassium: 165mg, Fiber: 3g, Sugar: 12g, Vitamin A: 70IU, Vitamin C: 3mg, Calcium: 83mg, Iron: 1mg