Banana Almond Chocolate Chip Muffins Food

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 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-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 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 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.

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.

BANANA CHOCOLATE CHIP MUFFINS RECIPE

Steps:

• Pre-heat oven to 170⁰C/325⁰F/Fan 160⁰C/Gas Mark 3.
• In a large mixing bowl, mash the two bananas until smooth. Add the golden syrup and beaten egg, stir, and set aside.
• In a separate bowl, sift the flour and baking powder, and then add the butter. Rub together between your fingers until the mixture resembles breadcrumbs. Add the caster sugar and stir through.
• Pour the wet mixture into the dry mixture and stir until everything is combined. Do not over mix as the muffins will get tough if you knock out all of the air.
• Divide the batter into cupcake cases and bake in the center of the oven until golden brown.
• The muffins are lovely warm or cold, so serve whenever you like!

BANANA CHOCOLATE CHIP OATMEAL MUFFINS

Steps:

• In one bowl mix all dry ingredients. Except chocolate chips. Adding softened butter last.
• In another bowl mash bananas until smooth, but not liquidy.
• Add all other wet ingredients to mashed banana bowl.
• Once wet ingredients are thoroughly mixed pour into dry ingredient bowl.
• Stir until completely combined. Then fold in chocolate chips.
• Fill PAM sprayed muffin cups 2/3 way full.
• Bake at 375 for 18 minutes. Rotating halfway through.
• Enjoy deliciousness. :).