I have been on the search for a healthy muffin recipe that I actually want to eat for the longest time. I finally gave up searching and created my own version. Not only is this a one bowl, no mixer recipe – it’s gluten, sugar, and dairy free. Almond flour replaces wheat flour for extra protein, making these perfect for breakfast or on the go during your busy day. I use pure maple syrup as a natural sweetener, and the flavor pairs perfectly with the banana and chocolate. The result = super moist, flavorful, healthy banana chocolate chip muffins that you will want to eat over and over.
Makes about 30 mini muffins
Ingredients
- 2 cups almond flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1⁄2 tsp salt
- 1 ripe banana, mashed
- 1 egg
- 1⁄2 cup neutral oil
- 1⁄4 cup pure maple syrup
- 1 tsp vanilla extract
- 1⁄2 cup chocolate chips
Directions
Preheat oven to 350 degrees. Mix together the almond flour, baking powder, baking soda and salt. Add the banana, egg, oil, maple syrup and vanilla, and stir until combined. Add in the chocolate chips and gently mix.
Fill mini cupcake pans with liners and spoon in the batter, filling each about 3⁄4 of the way full. Bake for 15 minutes.
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