Name: Banana Almond Chocolate Chip Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Gluten-free baking mix (such as Arrowhead Mills®) - 1 ⅓ cups; Vanilla protein powder (Optional) - 1 scoop; Baking soda - 1 ¼ teaspoons; Cacao powder (Optional) - 1 teaspoon; Coarse salt - ½ teaspoon; Overripe bananas, mashed - 3; Turbinado sugar (such as Sugar in the Raw®) - ½ cup; Unsalted butter, melted - 6 tablespoons; Egg - 1 ½; Semisweet chocolate chips - ¾ cup; Sliced almonds - ½ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Banana Almond Chocolate Chip Muffins

1. Gluten-free baking mix (such as Arrowhead Mills®) - 1 ⅓ cups

2. Vanilla protein powder (Optional) - 1 scoop

3. Baking soda - 1 ¼ teaspoons

4. Cacao powder (Optional) - 1 teaspoon

5. Coarse salt - ½ teaspoon

6. Overripe bananas, mashed - 3

7. Turbinado sugar (such as Sugar in the Raw®) - ½ cup

8. Unsalted butter, melted - 6 tablespoons

9. Egg - 1 ½

10. Semisweet chocolate chips - ¾ cup

11. Sliced almonds - ½ cup

How to cook deliciously - Banana Almond Chocolate Chip Muffins

1. Stage

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

2. Stage

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

3. Stage

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.

4. Stage

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

5. Stage

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.