Almond Flour Double Chocolate Banana Muffins Food

THE BEST ALMOND FLOUR BANANA MUFFINS

Steps:

• Preheat the oven to 350ºF and line 12 standard-size muffin cups with paper liners.
• In a large bowl or mixer, mash bananas and then whisk in eggs. Stir in honey and vanilla until combined.
• In a separate smaller bowl, stir together dry ingredients: almond flour, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the liquid ingredients in the larger bowl. Stir until almost combined, and then add chocolate chips. Stir until combined, being careful not to over-mix.
• Spoon the batter into muffin tins and sprinkle with chocolate chips. Bake for 20-25 minutes until the centers are mostly set when jiggled and a toothpick inserted into the center comes out mostly clean.

PALEO DOUBLE CHOCOLATE BANANA BREAD MUFFINS

Steps:

• Preheat the oven to 350 degrees F and line a muffin tray with muffin cups.
• Add all ingredients except chocolate chips to a blender and blend until smooth (note: you can prepare the muffin batter in a mixing bowl if you'd prefer!). Stir in the chocolate chips.
• Transfer batter to the lined muffin pan, filling the holes 3/4 of the way up.
• Bake on the center rack of the preheated oven 18 to 22 minutes, or until muffins are puffy and cooked through. Allow muffins to cool at least 40 minutes before peeling the papers off and eating.

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.

DOUBLE CHOCOLATE BANANA MUFFINS

Steps:

• Preheat oven to 350°. Whisk together the first 6 ingredients. In a separate bowl, whisk bananas, oil and egg until blended. Add to flour mixture; stir just until moistened. Fold in chocolate chips., Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

BANANA ALMOND FLOUR MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line with paper liners.
• Mix bananas, butter, and egg together in a mixing bowl. Stir in almond flour, pastry flour, baking soda, and salt until blended.
• Fill the prepared muffin tin evenly with batter.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes.