I’m excited to share my recipe for banana almond chocolate chip muffins with you! You can whip these up in your kitchen and enjoy them as a delicious breakfast or snack. The ingredients are straightforward and easy to find, so this is a great recipe for new cooks as well as those looking to try something new. These muffins are packed with protein from the eggs and almonds, which will keep you energized all day long. They’re also gluten free, so they’re perfect if you have dietary restrictions or just want an alternative to traditional baked goods. Give these banana almond chocolate chips muffins a try today!
prep: 15 mins cook: 25 mins additional: 10 mins total: 50 mins Servings: 12 Yield: 1 dozen muffins
¾ cup semisweet chocolate chips
1 teaspoon cacao powder (Optional)
1 scoop vanilla protein powder (Optional)
1 ? cups gluten-free baking mix (such as Arrowhead Mills®)
6 tablespoons unsalted butter, melted
½ teaspoon coarse salt
3 overripe bananas, mashed
1 ¼ teaspoons baking soda
1 ½ egg
½ cup turbinado sugar (such as Sugar in the Raw®)
½ cup sliced almonds
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.
Per Serving: 257 calories; protein 6.3g; carbohydrates 34.6g; fat 11.8g; cholesterol 39.6mg; sodium 341mg.