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Banana Chocolate Chip Muffins

Incredibly moist, made gluten-free!

Ingredients & Directions

Ingredients

  • 1 1⁄4 cup
    almond flour
  • 1⁄2 cup
    tapioca flour
  • 2
    eggs
  • 2
    very ripe bananas
  • 3 tbsps
    maple syrup
  • 1 tsp
    pure vanilla extract
  • 3⁄4 tsps
    baking soda
  • 3⁄4 cup
    LILY'S 55% Dark Chocolate Style Baking Chips
  • 1⁄2
    LILY'S 55% Original Chocolate Bar, cut up in pieces

Directions

Equipment Needed 
oven oven
 large bowl large bowl
 whisk whisk
 muffin cups muffin cups
1

Preheat oven to 350F and line muffin pan with 7 muffin liners.

2

In a large bowl, whisk together mashed bananas, eggs, oil, maple syrup, and vanilla.

3

In a separate bowl mix almond flour, tapioca flour, and baking soda. Add dry ingredients to wet and mix until combined (don't over mix it). Fold in chocolate chips and chunks.

4

Divide the batter between the prepared muffin cups filling them almost full. Bake for 30 minutes or until a toothpick inserted in the middle comes out clean. Once the muffins come out of the oven, stick a few chocolate pieces on top of each muffin. Let them cool on a wire rack.


Recipe contributed by Natteats.