Almond Banana Chocolate Muffins Food

BANANA-CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Lightly coat 12 muffin tin liners with cooking spray and place in muffin tin.
• In large bowl, mash bananas with fork.
• Whisk in egg, milk, granulated sugar, and brown sugar.
• In separate bowl, combine flour, baking soda, and salt.
• Add flour mixture to banana mixture and combine well.
• Fold in chocolate chips and walnuts.
• Spoon equal amounts of batter into 12 muffin cups.
• Bake 20 minutes or until toothpick inserted in center comes out clean.
• Allow to cool slightly in pan, then remove to wire rack.

ALMOND BANANA CHOCOLATE MUFFINS

Steps:

• Preheat oven to 400 degrees F. Prepare a muffin tin with paper liners.
• Prepare muffins according to package instructions using water, eggs and oil, but use only 1/4 cup oil instead of 1/2 cup, and add 1/4 cup applesauce. Stir in banana, 3/4 cup almonds and chocolate. Divide evenly among muffin cups and sprinkle with remaining 1/4 cup almonds.
• Bake 15-20 minutes, until a tester comes out clean. Cool muffin tin on a rack for 10 minutes, then remove muffins and continue cooling on rack. Store air tight at room temperature for up to 4 days.

PALEO ALMOND FLOUR BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees F and spray silicone muffin tin with cooking spray. Set aside.
• In a powerful blender or food processor, add bananas, eggs, vanilla, cinnamon, baking soda + powder, salt and process until smooth.
• Add almond flour and process just enough to combine. Pause, scrape the walls and process just a bit again to combine. Add chocolate chips and stir with a spatula.
• Using an ice cream scoop, divide batter between 12 openings of previously prepared muffin tin and bake for 30 minutes, or until golden brown and toothpick inserted come out clean.
• Remove from the oven, let cool 20 minutes and enjoy.

ALMOND FLOUR BANANA CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350ºF and line 12-cup muffin pan or spray with oil; set aside.
• In medium bowl combine almond flour, tapioca flour, baking soda and salt; set aside.
• In large bowl whisk together eggs, oil, vanilla and mashed banana. (Add sugar here too, if using.)
• Add dry ingredients to bowl of wet, and as mixture comes together, fold in chocolate chips.
• Evenly distribute batter into 12-cup muffin pan (about 3/4 way full). Top with more chocolate chips if you'd like.
• Bake muffins for 20-25 minutes, or until inserted toothpick comes out clean.
• Allow muffins to cool in pan for 5 minutes, then transfer to cooling rack. Enjoy!

ALMOND FLOUR DOUBLE CHOCOLATE BANANA MUFFINS

Steps:

• Preheat the oven to 350F. Prepare a muffin tin by coating lightly with avocado or coconut oil or using muffin liners.
• In a large bowl, combine the almond flour, oat flour, cocoa powder, baking soda, and salt. Mix to combine.
• In a separate bowl, whisk together the eggs, mashed bananas, maple syrup, avocado oil and vanilla. Add the mixture to the dry ingredients and mix until just combined. Gently fold in the chocolate chips.
• Evenly distribute the batter into the prepared muffin tin, filling the cups about 3/4 of the way. Top the muffins with the additional chocolate chips, if desired. Place in the oven and bake for 20-25 minutes. The muffins are done when a toothpick comes out clean.
• Let cool for 5 minutes in the muffin tin then move to a wire cooling rack to cool completely. Store in an airtight container on the counter for 3 days or in the fridge for 5 days. The muffins can also be frozen for up to 3 months.

BANANA ALMOND CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with liners.
• Mix gluten-free flour, protein powder, baking soda, cacao powder, and salt in a large bowl.
• Place mashed bananas, turbinado sugar, melted butter, and egg in the bowl of an electric mixer fitted with a paddle attachment; beat on medium speed until well-blended and airy. Add flour mixture; mix until batter is evenly moistened. Stir in chocolate chips and sliced almonds.
• Scoop the batter into the muffin tin, filling each liner 2/3 of the way full.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Let muffins cool on wire rack before serving, about 10 minutes.

ALMOND FLOUR BANANA MUFFINS

Steps:

• Preheat the oven to 350°F. Line a muffin tin with 9 muffin liners.
• In a food processor, blend the bananas, eggs, vanilla, baking powder, baking soda, nutmeg powder, cinnamon, nutmeg, and salt at medium speed until combined.
• Add the almond flour to the banana mixture and blend until well combined, scraping down the sides with spatula as necessary.
• Using an ice cream scoop or two large spoons, drop the mixture evenly into the muffin liners.
• Sprinkle the muffins with cashews, pumpkin seeds, and chocolate chips.
• Bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out mostly clean. Let the muffins cool on a cooling rack.

CHOCOLATE ALMOND MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Mix together dry ingredients. Add wet ingredients and combine until well blended. Fill greased muffin tins about halfway and bake for 15 minutes, or until toothpick comes out clean. Enjoy!

ALMOND FLOUR BANANA MUFFINS

Steps:

• Preheat oven to 350 degrees (F).
• In a large mixing bowl, combine the blanched almond flour, coconut flour, cinnamon, baking soda, and sea salt.
• In a separate mixing bowl, whisk together the mashed bananas, eggs, honey, coconut oil, and vanilla extract.
• pour the wet ingredients into the dry ingredients and mix until the batter is smooth (a few lumps are okay). Do not overmix.
• Stir in the dairy-free chocolate mini chips.
• Divide the batter into 16 paper lined muffins tins, filling each 2/3 full, and sprinkle the tops of the muffins with more chocolate chips and the chopped pecans.
• Bake 18-22 minutes, or until the tops of the muffins are gladen and a toothpick, when inserted into the center of a muffin, comes out mostly clean (a few loose crumbs are okay).
• Let cool in the muffin tins for about 10 minutes before removing to a wire rack to cool completely.

ALMOND FLOUR BANANA MUFFINS

Steps:

• Preheat the oven to 425 ℉ and line your muffin tin with parchment paper liners.
• In a mixing bowl, whisk together the almond flour, salt, baking powder, baking soda, and cinnamon.
• Mash the bananas with a fork, and add them into the bowl with the maple syrup, vanilla, and eggs, mixing until a batter is formed.
• If using the optional 1/2 cup chocolate chips and/or 1/2 cup chopped walnuts OR pecans, mix these in now.
• Using a cookie scoop, scoop the dough into the lined muffin tin filling about 3/4 of the way full.
• Place the muffin tin into the oven to bake for 5 minutes. Then, lower the heat to 350 ℉ and continue to cook for about 15-18 minutes, or until they're golden brown and a toothpick comes out clean.
• Let the muffins come to room temperature before eating. The inside of the muffin will continue to set up as they cool.
• Store in an airtight container in the fridge or on the counter for 3-5 days. Or store for 2 months in the freezer.°

ALMOND FLOUR PALEO BANANA NUT MUFFINS WITH CHOCOLATE CHIPS

Steps:

• Heat your oven to 350 degrees and rub a muffin pan with cooking spray.
• In a medium bowl, whisk the flours, cinnamon, baking soda and salt.
• In a separate, large mixing bowl, whisk the banana, coconut sugar, oil, egg and vanilla. Add the dry ingredients into the wet ingredients and whisk until combined. Fold in the pecans and chocolate chips.
• Use an ice cream scoop to fill 6 muffin cavities. Bake until the tops are golden brown and a toothpick inserted in the center comes out clean, about 22-25 minutes. Let cool in the pan COMPLETELY
• DEVOUR

ALMOND FLOUR BANANA MUFFINS

Steps:

• Preheat oven to 350°.
• Use a potato masher or a fork to mash bananas in a large bowl. To that same bowl, add the eggs, almond butter, syrup, and vanilla and whisk to combine.
• Then, add the flour, baking soda, baking powder, and cinnamon to the bowl and gently fold with a spatula. If you're adding chocolate chips/walnuts, gently fold them in.
• Spray a muffin tin with nonstick spray or grease with coconut oil (or you can use muffin liners -- I ran out, so I didn't). Divide the batter evenly, then bake the muffins with 20-22 minutes or until a toothpick comes out clean.
• Remove from the oven and allow the muffins to sit in the tin for 2 minutes, then carefully remove them and transfer to a cooling rack. Enjoy!

ALMOND FLOUR BANANA MUFFINS

Steps:

• Preheat the oven to 180C/350F. Line a 12-count muffin tin with muffin liners and lightly spray with coconut oil. Set aside.
• In a large mixing bowl, add your dry ingredients and mix well. In a high speed blender, add your bananas, egg, maple syrup, and vanilla extract, and blend until smooth.
• Add the wet ingredients into the dry ingredients. Fold through the chocolate chips and walnuts. Distribute the batter into the muffin liners. Bake the muffins for 18-20 minutes, or until golden on top and a skewer comes out clean.
• Let the muffins cool in the pan for 10 minutes, before transferring to a wire rack to cool completely.

ALMOND FLOUR BANANA MUFFINS (GLUTEN FREE)

Steps:

• Preheat oven to 350°F and line cupcake tin with liners.
• In a large mixing bowl, whisk together the mashed bananas, eggs, maple syrup, coconut oil, and vanilla extract.
• Add in almond flour, cinnamon, baking soda, and baking powder. Mix until completely combined.
• Add in optional mix-ins: chocolate chips, walnuts, or pecans.
• Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle extra mix-ins on top if desired.
• Bake for 22 - 24 minutes, or until a toothpick comes out clean.
• Let cool & enjoy!

ALMOND FLOUR BANANA MUFFINS

Steps:

• Preheat oven to 350°F (180°C). Line a 12-hole muffin tray with paper cases. Slightly oil the paper cases with oil spray. Set aside.
• Peel, mash the ripe bananas on a chopping board with a fork. It's ok if there are bits of banana left. It adds moisture to the muffins. Measure 3/4 cup and place it in a mixing bowl.
• In the same mixing bowl, add eggs, vanilla extract, and melted coconut oil - make sure the oil is not too hot, or it can 'cook' the eggs. Add the stevia drops or granulated sweetener if you want to boost the sweetness of the muffins (read note 1). Whisk until the eggs are well beaten and a consistent liquid batter forms.
• Stir in the dry ingredients into the wet ingredients using a spoon to gently incorporate: almond flour, salt, baking powder, and cinnamon. The batter should be thick, moist, and look slightly grainy.
• Fill each muffin cup with about 1/4 cup of batter, smoothen the top with the back of a spoon and sprinkle sliced almond on top of each muffin.
• Bake the muffins on the center rack of your oven for 20-25 minutes or until golden brown and a pick inserted in the center of the muffins comes out clean.
• Cool the muffins down on a wire rack for a few hours before serving.

ALMOND FLOUR BANANA MUFFINS (WITH ALMOND BUTTER)

Steps:

• 1. Pre heat oven to 350°F and line a standard muffin pan with 6 paper liners. 2. Whisk together all dry ingredients in a medium bowl. 3. Add all wet ingredients into a larger bowl and whisk until smooth. Stir in the dry ingredients, followed by chopped walnuts and chocolate chips. Mix until evenly combined. 4. Divide batter into the prepared muffin pan (makes 6 muffins), top with additional chopped walnuts and chocolate chips. 5. Bake for 23 to 27 minutes or until done (a toothpick in the middle of muffin should come clean). 6. Place pan in a wire rack to cool completely.

BANANA ALMOND FLOUR MUFFINS

Steps:

• Preheat the oven to 400F. Line a muffin tin with muffin liners.
• In a large bowl, mix the almond flour, rolled oats, cinnamon, baking soda and baking powder together.
• In a medium sized bowl, mix the melted butter and brown sugar together. Beat in the eggs one at a time. Then beat in the vanilla extract, greek yogurt and mashed bananas.
• In two parts, add the wet ingredients to the dry ingredients, stirring only until just combined.
• Gently fold in the walnuts and chocolate chips.
• Divide the batter evenly into the 12 muffin tins. Bake for 5 minutes and then decrease the oven temperature to 350F. Continue to bake for another 17-20 minutes until a toothpick comes out mostly clean and the muffin tops are golden and crispy.
• Let these muffins cool to room temperature before serving.