Ingredients
3 large ripe bananas with brown spots
3 large eggs
1 teaspoon pure vanilla extract
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3 cups almond flour
1/4 cup dark chocolate chips
Cooking spray
Instructions
- Preheat oven to 350°F and spray a silicone muffin tin with cooking spray.
- In a blender or food processor, combine bananas, eggs, vanilla, cinnamon, baking soda, baking powder, and salt. Blend until smooth.
- Add almond flour and pulse just until combined, scraping sides as needed.
- Stir in chocolate chips with a spatula.
- Divide batter evenly into 12 muffin cups using a scoop or spoon.
- Bake for 25–30 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Cool in the muffin tin for 20 minutes before serving.
Notes
- Nut-Free: Substitute almond flour with sunflower seed flour (may affect flavor/color).
- Extra Sweet: Add 2–3 tbsp sweetener of choice.
- Dairy-Free: Use dairy-free chocolate chips or omit.
- No Chocolate: Use chopped nuts or blueberries instead.
- Mini Muffins: Bake 15–20 minutes in a mini muffin tin.
- Storage: Store at room temp 2–3 days, refrigerate up to 7 days, or freeze 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 7g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 55mg
