banana almond chocolate chip muffins

Banana Bread

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.

Ingredients

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

Directions

Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with liners.
Mix gluten-free flour, protein powder, baking soda, cacao powder, and salt in a large bowl.
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.
Scoop the batter into the muffin tin, filling each liner 2/3 of the way full.
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.