BANANA CHOCOLATE AND ALMOND MUFFINS
These luscious soft muffins are the perfect sweet treats for any time of the day! No white flours or whole wheat flours make this a perfect gluten free option. These muffins are perfect for any lifestyle, from paleo, low carb, keto to everyday life treats. Make these ahead of time; store them up and eat them as you’d like. Coffee and tea lovers I see you!
Ingredients
Makes 6 medium to large muffins
(depends on your muffin pan)
3 ripe bananas [ large ]
¼ cup maple syrup
1 tsp vanilla extract
2 eggs [ large ]
¼ cup almond butter
¼ cup coconut flour
¼ cup almond flour
1 tsp of baking soda
1 tsp baking powder
1 tsp ground cinnamon
½ tsp ground clove
½ cup of chocolate chips
½ cup of sliced almonds
⅛ tsp of fine salt
- cooking spray (coconut oil, ghee or any oil base swap)
+ Keto & Sugar-Free Substitute Swaps -
¼ cup sugar free maple flavored syrup and add on 1-2 packets of stevia or any other plant based sugar free packet substitutes
¼ cup of no sugar added almond butter
½ cup of sugar free chocolate chips like Lily’s, Lakanto, Pascha, ChocZero
+ Note - The reason I add 1-2 packets of sugar free substitute packets is because sugar-free syrup tends to have a mild/bland sweet flavor so I wanted to add a bit more of a sugary taste to satisfy my sweet tooth. This is optional and the packets can be omitted from the recipe.
Instructions
-Preheat your oven to 350 F (180 C)
-Prepare your 6 or 12 cup muffin tin, line the tin with paper liners and spray the insides of the liners with cooking spray or oil of choice. (set aside.)
-In a large bowl place in your 3 ripe bananas, with a potato masher or large fork start mashing the bananas until you see it becoming a chunky yet smooth consistency.
- In a small bowl add in your two eggs and whisk, pour your whisked eggs into the bowl were the banana mash is, mix to combine with a spatula.
-Start by pouring in your vanilla extract, syrup, almond butter and mix again with the spatula, set the bowl aside for later use. (wet ingredient bowl.)
-In another large bowl add in your coconut flour, almond flour, baking soda, baking powder, ground clove and cinnamon powder. Mix with a clean spatula or fork and add in ¼ cup of chocolate chips and ¼ cup of sliced almonds mix again and leave the rest of the chocolate chips and almonds for the muffin toppings at the end. (dry ingredient bowl.)
- Start by pouring batches (little by little) of your dry ingredients (bowl) into the wet ingredients bowl, mix with a rubber spatula or wooden spoon until combined and the batter is thick and chunky. Evenly spoon the batter into the prepared muffin tins and sprinkle the tops with the leftover chocolate chips and almonds. Spray the muffin tops with cooking spray and place them inside your oven.
-Bake for 50-57 minutes this depends on your oven, (all ovens very in time) if the muffins are still not fully cooked then I advise you to check every 5 minutes when the 50 minute mark rings, you can check the doneness of the muffin by inserting a wooden skewer or cake tester in the middle of the muffin, if the skewer or tester come out clean then the muffin is done.
