Banana Almond Chocolate Chip Muffins recipe

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Ingredients

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

Nutrition Info

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
servingSize: -
sodium: 341 mg
sugar: 17.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with liners.

  2. Mix gluten-free flour, protein powder, baking soda, cacao powder, and salt in a large bowl.

  3. 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.

  4. Scoop the batter into the muffin tin, filling each liner 2/3 of the way full.

  5. 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.

Recipe Yield

1 dozen muffins

Recipe Note

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.

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