Serves 12
35 min
Chocolate Chip Muffins
Recipe GLPR1ace431111a0c3
Naturally sweet and wholesome muffins made with ripe bananas, almond flour, and chocolate chips. These gluten-free and dairy-free treats are perfect for breakfast or brunch, with a moist crumb and bursts of chocolate flavor in every bite.
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Ingredients
1/3 cup almond butter
2 cups almond flour
1 tsp apple cider vinegar
2 tsp baking soda
3 ripe bananas, mashed
1 cup dairy-free chocolate chips
1 tbsp ground cinnamon
1/4 cup coconut oil
1 cup pitted dates, coarsely chopped
3 large eggs
1 tsp sea salt
Directions
Preheat your oven to 350°F. Prepare a 12-cup muffin pan by lining it with paper liners or silicone cups, then lightly grease them to prevent sticking.
In a medium bowl, sift together the almond flour, baking soda, sea salt, and cinnamon. Set this dry mixture aside.
In a food processor, combine the mashed bananas, pitted dates, eggs, apple cider vinegar, almond butter, and coconut oil. Blend until smooth and well combined.
Transfer the wet mixture to a large bowl. Gradually add the dry flour mixture, stirring gently with a spatula or wooden spoon until just combined. Do not overmix.
Fold in the chocolate chips, stirring just until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Allow the muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.
