These almond flour banana muffins are gluten-free and naturally sweetened with bananas and just a little bit of honey!
Course: Breakfast, Snack
Keyword: almond flour, banana, banana muffins
3ripe medium bananas,mashed
1Tbsp.honey or pure maple syrup, optional (*see note below)
1/4cupwhole-milk plain yogurt(I use non-dairy yogurt, like cashew milk yogurt)
2 1/2cupsalmond flour
1tsp. baking soda
2tsp.cinnamon or pumpkin pie spice
1/2cupchocolate chips,(I use Lily's brand sweetened with Stevia), plus extra to sprinkle on top*
1/4cupchopped walnuts (optional)**
Preheat the oven to 350ºF and line 12 standard-size muffin cups with paper liners.
In a large bowl, mash bananas and then whisk in eggs. Stir in honey, yogurt, and vanilla until combined.
In a separate smaller bowl, stir together dry ingredients: almond flour, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the liquid ingredients in the larger bowl. Stir until almost combined, then add chopped nuts if desired. Stir until combined, being careful not to over-mix.
Spoon the batter into muffin tins and sprinkle with chocolate chips. Bake for 20-25 minutes until the centers are mostly set when jiggled and a toothpick inserted into the center comes out mostly clean.
* The bananas add lots of sweetness, and the chocolate chips do, too. If you omit the chocolate chips or prefer slightly sweeter baked goods, feel free to add 1-2 tablespoons of honey or maple syrup. **Optional nuts and honey not included in nutrition facts estimate.Things I Used: these unbleached parchment baking cups