Almond Flour Banana Chocolate Chip Muffins Food

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BANANA ALMOND CHOCOLATE CHIP MUFFINS



Banana Almond Chocolate Chip Muffins image

A great use for overripe bananas! These muffins take only minutes to put together but come out light and savory. If you're a fan of doing a little extra for your weekend breakfasts, this recipe will fill that need and satisfy some bellies.

Provided by SherriM

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Chocolate Muffin Recipes

Time 50m

Yield 12

Number Of Ingredients 11

1 ⅓ cups gluten-free baking mix (such as Arrowhead Mills®)
1 scoop vanilla protein powder
1 ¼ teaspoons baking soda
1 teaspoon cacao powder
½ teaspoon coarse salt
3 overripe bananas, mashed
½ cup turbinado sugar (such as Sugar in the Raw®)
6 tablespoons unsalted butter, melted
1 ½ egg
¾ cup semisweet chocolate chips
½ cup sliced almonds

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.

Nutrition Facts : Calories 257 calories, Carbohydrate 34.6 g, Cholesterol 39.6 mg, Fat 11.8 g, Fiber 1.9 g, Protein 6.3 g, SaturatedFat 6.1 g, Sodium 341 mg, Sugar 17.7 g

ALMOND FLOUR BANANA CHOCOLATE CHIP MUFFINS



Almond Flour Banana Chocolate Chip Muffins image

The Best Banana Chocolate Chip Muffins that just so happen to be gluten free with no added sugar. They're made with almond flour and the perfect paleo muffin recipe.

Provided by Ashley

Categories     snacks

Time 25m

Number Of Ingredients 9

2 3/4 cups Super Fine Almond Flour (from blanched almonds)
1/4 cup tapioca flour
1 tsp baking soda
1/4 tsp salt
3 large eggs
2 TBSP oil
1/2 tablespoon vanilla extract
1 cup well mashed extra-ripe banana* (about 3 small/medium bananas - see notes)
1/3 cup mini chocolate chips (or up to 1/2 cup)

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!

Nutrition Facts : ServingSize 1 muffin, Calories 232 calories, Sugar 7g, Fat 15g, SaturatedFat 3g, UnsaturatedFat 3g, Carbohydrate 19g, Fiber 4g, Protein 9g, Cholesterol 46mg

ALMOND FLOUR CHOCOLATE CHIP MUFFINS



Almond Flour Chocolate Chip Muffins image

These light and spongy gluten-free muffins are made with almond flour instead of regular flour. Nonfat Greek yogurt is one of the secrets to keeping the texture so fluffy.

Provided by fabeveryday

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Chocolate Muffin Recipes

Time 35m

Yield 10

Number Of Ingredients 11

3 cups blanched almond flour
3 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
2 eggs
⅔ cup white sugar
½ cup unsalted butter, melted
½ cup nonfat Greek yogurt
1 teaspoon vanilla extract
1 cup semisweet chocolate chips, divided
1 tablespoon blanched almond flour

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Sift 3 cups almond flour together with baking powder, salt, and baking soda into a bowl and set aside.
  • Mix eggs, sugar, melted butter, Greek yogurt, and vanilla extract together in a bowl with an electric mixer until smooth and creamy. Add flour mixture into the wet ingredients and mix until well combined, but be careful not to overmix.
  • Toss 3/4 cup of the chocolate chips with 1 tablespoon almond flour in a bowl so that the chips are lightly coated. Fold the coated chocolate chips into the batter. Distribute the batter evenly between 10 paper-lined muffin cups, filling the cups all the way to the top. Sprinkle remaining chocolate chips over the tops of the muffins.
  • Bake in a preheated oven for 5 minutes, then reduce heat to 350 degrees F (175 degrees C). Continue baking until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean, 12 to 15 minutes.
  • Cool muffins in the pan on a wire rack for at least 5 minutes before serving.

Nutrition Facts : Calories 458.1 calories, Carbohydrate 33 g, Cholesterol 61.6 mg, Fat 34.1 g, Fiber 5 g, Protein 11.1 g, SaturatedFat 10.6 g, Sodium 315.3 mg, Sugar 24.4 g

ALMOND FLOUR BANANA CHOCOLATE CHIP MUFFINS



Almond Flour Banana Chocolate Chip Muffins image

Gluten-free almond flour banana chocolate chip muffins.

Provided by Gabriella @ Nutritious Minimalist

Categories     Breakfast     Brunch     Snack

Time 35m

Number Of Ingredients 9

2 cups almond flour
2 medium bananas, mashed
2 eggs
1/4 cup maple syrup
1 tablespoon avocado oil (can also use coconut or olive oil)
1 teaspoon pure vanilla extract
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup chocolate chips

Steps:

  • Preheat the oven to 350℉.
  • In a large bowl, mash the bananas with a fork. Add the eggs, oil, maple syrup, and vanilla extract. Whisk everything together.
  • In a separate bowl, mix together the dry ingredients: almond flour, baking powder, and salt.
  • Add the dry ingredients to the wet ingredients and stir to combine (the batter will be thick).
  • Add the chocolate chips and stir to combine.
  • Spoon the batter into 12 lined muffin tins and bake for 22-24 minutes until the tops are golden brown and the center is set.

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