Grain-free Chocolate chip muffins

These delicious chocolate chip muffins are sweetened naturally with ripe bananas and made with almond flour instead of wheat flour. Perfect for those following a gluten-free diet or looking to reduce added sugar in their diet.

Servings: 12 muffins

Gluten Free / No Added Sugar / Vegetarian/ Contains Nuts

Chocolate Chip Muffin Ingredients:

• 2 1/4 cup of almond flour

• 2 tsp. of baking powder

• 1 tsp. of ground cinnamon

• 3 ripe bananas, mashed

• 3 eggs

• 1 tsp. of vanilla extract

• 1/4 cup of melted butter

• 1/2 cup of chocolate chips

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-piece muffin pan with parchment paper or silicone liners.

1. Mix the Dry Ingredients: In a medium bowl, combine almond flour, baking powder, and cinnamon. Whisk until well combined.

2. Mix the Wet Ingredients: In a large bowl, combine mashed bananas, eggs, vanilla extract, and melted coconut oil or unsalted butter. Whisk until smooth.

3. Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.

4. Add Chocolate Chips: Fold in the dark chocolate chips.

5. Bake Muffins: Divide the batter evenly among the muffin cups. Bake for 21-23 minutes or until golden brown on top.

6. Serve: Allow the muffins to cool for a few minutes in the pan, then transfer them to a wire rack to cool completely. Serve and enjoy!

To note: These muffins freeze well. Simply thaw at room temperature or reheat in the microwave for 30 seconds.