Serves 12
40 min
Chocolate Chip Muffins
Recipe GLPR626c32a8c0d7d8
Delicious gluten-free, dairy-free muffins made with almond flour, ripe bananas, and dates for natural sweetness, loaded with chocolate chips. These tender, moist muffins are perfect for breakfast or brunch.
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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. Lightly grease a 12-cup silicone muffin pan or line with muffin liners to prevent sticking.
In a medium bowl, sift together the almond flour, baking soda, sea salt, and ground cinnamon until well combined.
Add the mashed ripe bananas, pitted dates, eggs, apple cider vinegar, almond butter, and coconut oil to a food processor. Blend until the mixture is smooth with no large chunks remaining.
Pour the wet ingredients into a large bowl. Using a stand mixer or whisk, gradually fold in the dry flour mixture until just combined and no streaks of flour remain.
Gently fold in the dairy-free chocolate chips until evenly distributed throughout the batter.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
Bake in the preheated 350°F oven for 25 minutes, or until a toothpick inserted into the center of a muffin comes out mostly clean with just a few moist crumbs.
Allow the muffins to cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely before serving. Store in an airtight container in the refrigerator for up to 5 days.
