Gluten Free Banana Chocolate Chip Muffins || Gracefult Kitchen

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Gluten Free Banana Chocolate Chip Muffins

Banana Bread

Chocolate chip and banana muffins made with almond flour instead of all-purpose flour, making them gluten-free.

Ingredients

3 medium overripe bananas
2 large eggs
¼ cup plain nonfat Greek yogurt
3 tablespoons maple syrup
1 teaspoon vanilla extract
3 cups blanched almond flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon salt
¾ cup semisweet chocolate chips

Description

Preheat the oven to 350 degrees F (175 degrees C).
Add bananas, eggs, yogurt, maple syrup, and vanilla to a blender or large food processor. Blend until the mixture is smooth.
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.
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.
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.
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.