Banana Muffins With Almond Flour

Banana muffins with almond flour are such a treat for breakfast and way healthier than muffins at your local coffee shop. I love their cakey texture and studding them with chocolate chips makes my kids adore them too!

These muffins are:

• Healthy! They are loaded with healthy ingredients like bananas and almond flour, dark chocolate and maple syrup as a sweetner.
• Portable - perfect for an on the go breakfast or snack.
• They are made in ONE BOWL!!!!
• Great for using up ripe bananas!

• Bananas - this recipe is great to use up ripe bananas that you may havein your fruit bowl.
• Almond Flour - I use super fine almond flour in this recipe.
• Eggs
• Maple Syrup- use pure maple syrup or you can substitute honey if you wish.
• Butter - I use melted butter but you can always swap it for melted coconut oil.
• Vanilla Extract
• Lemon Juice- you can also use apple cider vinegar, these ingredients help to activate the baking soda in the muffins.
• Dark Chocolate Chips- these are optional but banana and chocolate is always a good idea! I like to mix regular dark chocolate chips and mini-sized semi-sweet chocolate chips for fun. These are our favorite!
• Baking Soda
• Sea Salt

• 1. Mash bananas.
• 2. Whisk in all the wet ingredients.

• 3. Add almond flour.
• 4. Fold in chocolate chips.

• 5. Scoop batter.
• 6. Fill muffin cups and bake.

Absolutely! This recipe produces delicious banana muffins using almond flour. If you are used to making muffins with wheat flour you may notice that muffins with almond flour don't rise as much. They have a delicious flavor and texture and are great for gluten-free diets.

These banana muffins are very healthy, they are packed with healthy nutrient-dense ingredients like almond flour and are naturally sweetened with maple syrup and the sweetness of the ripe bananas.

Ground almonds are referred to as "almond meal". They can be used in place of almond flour but the texture will be slightly different. In my experience almond meal is nuttier in taste and texture, the superfine almond flour behaves and tastes more like a flour and not as rustic as almond meal. Experiment to see what you like best!

These muffins are so easy to throw together in one bowl. Some tips for best results are:

• For an extra special touch add a slice of banana and some chocolate chips on top of the batter before baking. If you are serving these at a brunch party, guests will know right away that they are banana muffins!
• Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
• Serve these at room temperature or cold out of the refrigerator for the best flavor!
• These muffins are a great after school snack for kids!

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