Banana Almond Chocolate Chip Muffins recipe
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Ingredients
- 1 ⅓ cups gluten-free baking mix (such as Arrowhead Mills®) 1 scoop vanilla protein powder 1 ¼ teaspoons baking soda 1 teaspoon cacao powder ½ teaspoon coarse salt 3 overripe bananas, mashed ½ cup turbinado sugar (such as Sugar in the Raw®) 6 tablespoons unsalted butter, melted 1 ½ egg ¾ cup semisweet chocolate chips ½ cup sliced almonds
Nutrition Info
- 257 caloriescarbohydrate: 34.6 gcholesterol: 39.6 mgfat: 11.8 gfiber: 1.9 gprotein: 6.3 gsaturatedFat: 6.1 gservingSize: -sodium: 341 mgsugar: 17.7 gtransFat: : -unsaturatedFat: : -
Directions Banana Almond Chocolate Chip Muffins
Directions
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Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with liners.
Mix gluten-free flour, protein powder, baking soda, cacao powder, and salt in a large bowl.
Place mashed bananas, turbinado sugar, melted butter, and egg in the bowl of an electric mixer fitted with a paddle attachment, beat on medium speed until well-blended and airy. Add flour mixture, mix until batter is evenly moistened. Stir in chocolate chips and sliced almonds.
Scoop the batter into the muffin tin, filling each liner 2/3 of the way full.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Let muffins cool on wire rack before serving, about 10 minutes.