Almond Flour Banana Muffins
Almond Flour Banana Muffins is easy, low carb, paleo and gluten free banana muffin recipe with no added sugar, melt in your mouth texture and perfect for healthy breakfast.
Almond Flour Bananas Eggs Pure Vanilla Extract Cinnamon Baking Soda Baking Powder Salt Dark Chocolate Chips
Ingredients You Need
In a powerful blender or food processor, add bananas, eggs, vanilla, cinnamon, baking soda + powder and salt.
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. Preheat oven to 350 degrees F and spray muffin tin/liners with cooking spray.
Using an ice cream scoop, divide batter between 12 openings of muffin tin and bake for 30 minutes, or until toothpick inserted comes out clean.
Remove from oven, let cool 20 minutes and enjoy.
Store muffins at room temperature for 2-3 days or within the refrigerator for 5-7 days. Freeze up to 3 months.
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