Preheat oven to 350 degrees F and spray silicone muffin tin with cooking spray. Set aside.
In a powerful blender or food processor, add bananas, eggs, vanilla, cinnamon, baking soda + powder, salt and process until smooth.
Add almond flour and process just enough to combine. Pause, scrape the walls and process just a bit again to combine. Add chocolate chips and stir with a spatula.
Using an ice cream scoop, divide batter between 12 openings of previously prepared muffin tin and bake for 30 minutes, or until golden brown and toothpick inserted come out clean. Remove from the oven, let cool 20 minutes and enjoy.
Store: In a cool dry place for up to 5 days. Freeze for up to 3 months.
Over ripen bananas are a must! If your batter is too thick, means bananas were not ripe enough. Muffins won’t come out good. Also can’t use other fruit. 🙂
You can’t use ANY other flour besides almond flour. Has to be almond flour. Some readers have used almond meal but I have not tried. I assume texture and look would be different.
Also some readers have mixed batter with a whisk and said it turned out good but I haven’t tried. I assume texture and look would be different.
Mini and jumbo muffins are probably possible but bake time will differ respectively. Keep an eye on muffins and do a toothpick test.
Baking is a science. For best results, it is best to follow the recipe. Enjoy!
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