If you know me, you know I love chocolate chips, so instead of calling these banana chocolate chip muffins, I call these chocolate chip banana muffins. Perfect for breakfast, lunch, dinner or dessert!
Here’s how to make these yummies:
- 2-3 very ripe bananas (on the brown side)
- 3 cups blanched almond flour
- 1/2 tsp baking soda
- 1/2 teaspoon sea salt
- 2 eggs
- 1/4 cup grape seed oil
- 1/8 cup of agave nectar or honey
- 1 tsp vanilla
- 1 cup dark chocolate chips
Pre-heat oven to 350 degrees. Line a 12-count muffin pan with 12 muffin liners.
In a small bowl, mash together bananas. Set aside. In a large bowl, mix together blanched almond flour, sea salt, and baking soda. In a medium bowl, whisk together eggs, grape seed oil, agave nectar (or honey) and vanilla.
Add liquid mixture to almond flour mixture and combine well. Once combined, add mashed bananas and mix until bananas are well incorporated. Then add dark chocolate chips and mix well.
Spoon batter (it will be thick) into the prepared muffin cups until all of the liners are full. bake for 22-25 minutes until the tops are lightly golden brown.
Cool for 30 minutes.
Bananas are super sweet, that’s why you don’t need very much sweetener in this recipe. Enjoy!