These gluten free muffins will be your gateway to using almond flour for all your baking. Naturally sweetened by bananas (and yes, a little chocolate.)....
I know bananas are controversial, but hear me out - use them in your baking and you will never use white sugar again.
"These muffins are good and don't taste healthy," as said by my super picky child when he was 6.
Got extra bananas? Here is your chance to use them up. I have even made this with bananas I had stored in my freezer for smoothies (then thawed). You simply cannot mess this recipe up! These muffins will make you a almond flour convert. Almond flour contributes high protein to the recipe and a moistness that can't be compared to plain white flour. They are soft, albeit a little dense from the banana goodness. They fill your kitchen with that classic banana bread smell but are made with ZERO oil or butter, and they are GLUTEN FREE. You can easily make them vegan by swapping the egg for a flax egg and the chocolate chips with a vegan substitute. Try them as soon as your bananas are ripe.
High Protein Banana Chocolate Chip Muffins
Ingredients
2 cups almond flour
1 cup oats
3 ripe bananas, mashed
1 cup plant milk of choice
2 eggs
1 Tbs. baking powder
1 tsp. vanilla extract
1 Tbs. ground flax seed
2 tbsp honey
1/2 cup dark chocolate chips
Directions
Preheat oven to 375°
Spray a muffin tin with non-stick cooking spray or line with parchment muffin cups
Mix all of the ingredients in a large bowl
Divide batter into 12 muffin cups
Bake for 20-25 minutes
Cool for 15 minutes
These high protein banana chocolate chip muffins are irresistible when warm. I recommend storing left-overs in the refrigerator, since they are very moist. Let me know if you make these, and if you have any suggestions. Happy baking!
Comentários