Name: Gluten-Free Banana-Chocolate Chip Muffins
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Overripe bananas - 3 medium; Eggs - 2 large; Plain nonfat Greek yogurt - ¼ cup; Maple syrup - 3 tablespoons; Vanilla extract - 1 teaspoon; Blanched almond flour - 3 cups; Ground cinnamon - 1 teaspoon; Baking soda - 1 teaspoon; Baking powder - 1 teaspoon; Salt - ¼ teaspoon; Semisweet chocolate chips - ¾ cup

Ingredients for - Gluten-Free Banana-Chocolate Chip Muffins

1. Overripe bananas 3 medium

2. Eggs 2 large

3. Plain nonfat Greek yogurt ¼ cup

4. Maple syrup 3 tablespoons

5. Vanilla extract 1 teaspoon

6. Blanched almond flour 3 cups

7. Ground cinnamon 1 teaspoon

8. Baking soda 1 teaspoon

9. Baking powder 1 teaspoon

10. Salt ¼ teaspoon

11. Semisweet chocolate chips ¾ cup

How to cook deliciously - Gluten-Free Banana-Chocolate Chip Muffins

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

2 . Stage

Add bananas, eggs, yogurt, maple syrup, and vanilla to a blender or large food processor. Blend until the mixture is smooth.

3 . Stage

Sift almond flour, cinnamon, baking soda, baking powder, and salt together into a bowl. Gradually add the sifted almond flour mixture to the blender, covering, then pulsing a few times after each addition, until the flour is completely incorporated into the mixture. Stir in 1/2 cup of the chocolate chips by hand.

4 . Stage

Divide the batter evenly between the 12 muffin cups (I find it helpful to use an ice cream scoop). Sprinkle the remaining 1/4 cup of chocolate chips over the tops of the muffins.

5 . Stage

Bake in the preheated oven until the tops are golden brown and a toothpick inserted into the center of one of the muffins comes out clean, 20 to 25 minutes.

6 . Stage

Cool muffins in the pan on a wire rack for 5 minutes before removing from the pan to cool directly on the wire rack completely before serving, about 15 more minutes.