An excellent usage for ripe bananas! Even though they are quick and easy to make, these muffins turn out tender and flavorful. This dish will satisfy your need to go the extra mile for your weekend breakfasts and some hungry stomachs.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 10 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 1 dozen muffins |
Ingredients
- 1 ⅓ cups gluten-free baking mix (such as Arrowhead Mills®)
- 1 scoop vanilla protein powder (Optional)
- 1 ¼ teaspoons baking soda
- 1 teaspoon cacao powder (Optional)
- 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
Instructions
- 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.
- If the batter is too thick, thin it with a little coconut milk or creamer.
Nutrition Facts
| Calories | 257 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 40 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 6 g |
| Sodium | 341 mg |
| Sugars | 18 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
These were delicious. I used Bisquick gluten free baking mix. I left out the almond slivers because I didn’t have any.