Almond Flour Banana Muffins
<p class="p1"><span class="s1">Easy low carb and gluten free little banana breads with almond flour and no sugar. Healthy enough for breakfast and melt in your mouth!</span></p>
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 12
white meat free
gluten free
red meat free
vegetarian
pescatarian
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp pure vanilla extract
- cooking spray (i use misto)
- 3 large
- 3 cups almond flour
- 1/4 cup dark chocolate chips
- Carbohydrate 8.31495527744709 g
- Cholesterol 41.133611110835 mg
- Fat 28.4716722221615 g
- Fiber 3.31994299850199 g
- Protein 5.50931652754926 g
- Saturated Fat 11.5001480416288 g
- Serving Size 1 1 muffin (51g)
- Sodium 113.895152770529 mg
- Sugar 4.9950122789451 g
- Trans Fat 1.79911761110801 g
- Calories 299 calories
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.
