Banana+Dark Chocolate Muffins- gluten free, grain free, dairy free, no added sugar

It’s morning, a little dark, a little chilly… let’s warm it up a bit. In about 15 minutes your kitchen will be heating up with your oven on and smelling so fantastic. This recipe comes with a warning though- all those sleepy heads will be out of bed soon to eat your muffins!
This recipe is fantastic for those who love banana bread and don’t. It is not overly banana flavored and the salted almonds add a heartiness to the muffins that give you those healthy fats to keep you satisfied through the morning.

Makes 9 muffins
2 ripe Bananas
1 Tbsp Chia Seeds
3 Eggs
1/2 tsp Vanilla Extract
1 cup blanched Almond Flour
1 Tbsp Baking Powder
1/4 tsp Salt
1/2 Tsp Cinnamon
1/2 Cup Dark Chocolate chips or morsels
1/4 Cup Salted Almonds

Preheat oven to 400°
I use a 2 quart sauce pan which seems to be the perfect size for my potato masher with it’s straight sides and flat bottom.
In your bowl or pot, mash bananas, chia seeds, eggs, and vanilla.

Add almond flour, baking powder, salt, and cinnamon and mix together with a spatula.

For the next steps, you can use a chopper or I used my Nutribullet.
Chop your Dark Chocolate and add to your mixture.
Chop your salted almonds and set aside.

Spoon your mixture into lined muffin pan.
Add salted almonds to the tops of your muffins.

Bake for 20 minutes.
Cool on a rack for 5 minutes.


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