Almond Flour Banana Muffins with Chocolate Chips
Delightful and healthy Almond Flour Banana Muffins with Chocolate Chips, perfect for cozy mornings and a family favorite.
Ingredients
Dry Ingredients
- 2 1/4 cups almond flour Provides rich, nutty flavor and airy texture.
- 1.5 teaspoons baking powder Leavening agent for rising.
- 1/4 teaspoon sea salt Enhances flavors.
- 0.5 teaspoon baking soda Key for achieving fluffy texture.
Wet Ingredients
- 3 pieces ripe bananas (12-14 ounces) Natural sweetness.
- 3 tablespoons monk fruit (or maple syrup or honey) Healthy sweetener.
- 1 teaspoon vanilla extract Adds aromatic flavor.
- 2 pieces eggs Binds ingredients.
Add-ins
- 1/2 cup chocolate chips Semi-sweet or dark for richness.
Instructions
Preparation
- Preheat the oven to 350°F (180°C).
- Prepare your muffin pan by lining a 12-cup muffin pan with muffin liners or greasing the pan.
Mixing Ingredients
- In a large bowl, whisk together the almond flour, baking powder, baking soda, and sea salt until well combined.
- In a medium bowl, mash the ripe bananas until creamy.
- Add the eggs, monk fruit, and vanilla extract to the mashed bananas, mixing until blended.
- Pour the banana mixture into the dry ingredients and stir gently until just combined.
- Fold in half of the chocolate chips.
Baking
- Divide the batter among the muffin cups, filling each about two-thirds full.
- Sprinkle remaining chocolate chips on top of the batter.
- Bake in the preheated oven for 20-22 minutes, or until golden brown.
- Let cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Use overripe bananas for maximum sweetness. Consider adding spices like cinnamon for extra flavor. Substitute almond flour with oat flour for nut allergies.