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Banana Almond Chocolate Chip Muffins
Banana Almond Chocolate Chip Muffins
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Indulgent gluten-free banana muffins filled with almonds, chocolate chips, and cacao powder - perfect for a cozy weekend brunch treat.
Ingredients:
  • 1.3333333730698 cups gluten-free baking mix (such as Arrowhead Mills®)
  • 1 scoop vanilla protein powder
  • 1.25 teaspoons baking soda
  • 1 teaspoon cacao powder
  • 0.5 teaspoon coarse salt
  • 3 overripe bananas, mashed
  • 0.5 cup turbinado sugar (such as Sugar in the Raw®)
  • 6 tablespoons unsalted butter, melted
  • 1.5 egg
  • 0.75 cup semisweet chocolate chips
  • 0.5 cup sliced almonds
Instructions:
  • Preheat your oven to a toasty 350°F (175°C), and get your muffin tin lined with paper liners.
  • In a large bowl, combine gluten-free flour, protein powder, baking soda, cacao powder, and salt.
  • Combine mashed bananas, turbinado sugar, melted butter, and egg in the bowl of an electric mixer with a paddle attachment. Beat on medium speed until airy. Add the flour mixture and mix until evenly moistened. Gently fold in chocolate chips and sliced almonds.
  • Fill each liner of the muffin tin with batter, leaving a 2/3 space at the top.
  • Bake the muffins in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool on a wire rack for about 10 minutes before serving.

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