Banana Almond Chocolate Chip Muffins

A great use for overripe bananas! These muffins take only minutes to put together but come out light and savory. If you're a fan of doing a little extra for your weekend breakfasts, this recipe will fill that need and satisfy some bellies.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 257 Calories

Ingredients

• ½ cup sliced almonds
• 1 ¼ teaspoons baking soda
• ¾ cup semisweet chocolate chips
• 6 tablespoons unsalted butter, melted
• ½ teaspoon coarse salt
• 1 scoop vanilla protein powder (Optional)
• ½ cup turbinado sugar (such as Sugar in the Raw®)
• 1 ⅓ cups gluten-free baking mix (such as Arrowhead Mills®)
• 1 teaspoon cacao powder (Optional)
• 3 overripe bananas, mashed
• 1 ½ egg

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with liners.

Step 2

Mix gluten-free flour, protein powder, baking soda, cacao powder, and salt in a large bowl.

Step 3

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.

Step 4

Scoop the batter into the muffin tin, filling each liner 2/3 of the way full.

Step 5

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.