Banana Muffins made with almond flour and chocolate chips is a paleo and vegan-friendly recipe that is perfect for meal prep! This banana muffin recipe is rich in protein and healthy fats and free of all refined flours and sugars. Plus it’s family-friendly and easy to make!
PRINT RECIPE: https://cleananddelicious.com/almond-flour-banana-muffins-keto-paleo-grain-free/
0:56 Pre-heat oven and line your muffin pan
1:18 Combine dry ingredients
1:35 Prepare your wet ingredients
2:08 How to make a chia egg and keep the recipe vegan
2:50 Continue with the wet ingredients
3:30 Add the wet ingredients to the dry ingredients
3:45 Add the chocolate chips
4:21 Add ingredients into muffin pan
5:00 Pop in the oven for 20-25 minutes
5:15 Let cool and enjoy
FAVORITE FOODS + KITCHEN TOOLS:
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Chia Seeds: https://amzn.to/3FREZiZ
Monkfruit Blend: https://amzn.to/3Al444E
Stevia Sweteened Chocolate Chips: https://amzn.to/3IotNfo
Vegan Chocolate Chips: https://amzn.to/3FPc27e
12-Cup Muffin Pan: https://amzn.to/2wGBj69
Wooden Spoon: https://amzn.to/2JloFfC
Muffin Liners: https://amzn.to/2JpFfL7
Spouted Glass Measuring Cup: http://amzn.to/2oEQdnV
Glass Mixing Bowls: http://amzn.to/2oQoZqj
Glass Storage Containers: https://amzn.to/3dDzkA0
MORE C&D BANANA MUFFIN RECIPES
Bakes Banana Muffin Cups: https://youtu.be/X4qJZsgae2M
Banana Bread Muffins: https://youtu.be/0Fu30uSrCZg
Gluten-Free Banana Muffins: https://youtu.be/R7VXyPSU7CE
Best Healthy Banana Bread: https://youtu.be/R7VXyPSU7CE
BANANA MUFFINS RECIPE
2 1/4 cup almond flour
1.5 teaspoons baking powder
1/2 teaspoon baking soda
3 ripe bananas (12-14 ounces)
3 tablespoons monk fruit*
1 teaspoon vanilla extract
1/2 cup chocolate chips
Preheat the oven to 350 (180 C) degrees. Line a 12-cup muffin pan with muffin liners or grease the pan.
In a large bowl, whisk together the almond flour, baking powder, baking soda, and salt.
Place the bananas in a medium bowl. Use a potato masher or fork to mash the bananas until they’re almost smooth.
Add the eggs, maple syrup, and vanilla to the bananas and mix until combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Add half of the chocolate chips and stir them in.
Divide the batter into all the muffin cups. Sprinkle the remaining chocolate chips evenly over the top of the batter.
Bake 20-22 minutes, until the muffins are puffed and golden brown. Cool 5 minutes, then transfer to a wire rack to cool completely.
Muffins will keep 5-7 days when stored in the fridge or can be frozen for up to 3 months.
Serving: 12g | Calories: 194kcal | Carbohydrates: 17g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 62mg | Potassium: 167mg | Fiber: 3g | Sugar: 9g | Vitamin A: 75IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 1mg
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