1 1/2 cup almond flour
1 cup flour (white, sprouted wheat or gluten-free flour)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/3 cup butter, softened
1/3- 1/2 C maple syrup
3-4 overripe bananas (about 1.5 cups mashed)
1TBS almond extract
1 C mini chocolate chips
3/4 C sliced almonds (optional)
- Preheat oven to 350. Spray a mini-muffin tin with coconut oil cooking spray (or rub with butter). Be sure to grease the surface of the pan as well.
- Mash the bananas on a plate with a fork or potato masher.
- In a medium sized bowl, combine the dry ingredients until thoroughly mixed.
- In a separate bowl, beat the melted butter (making sure it’s not hot or it will cook the eggs), eggs, bananas and maple syrup with an electric mixer on medium-high speed until it looks creamy, about 1-2 minutes.
- Stir in the almond extract.
- Stir the wet ingredients into the dry ingredients, slowly by hand. Be careful not to overmix the batter.
- Spoon, put about 1.5 TBS of batter in each muffin cup, or to the top of each muffin cup.
- Gently press a few sliced almonds on top of each muffin,
- Bake for 16-18 minutes, or until you see them getting nice and golden on the edges and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the muffin tin for about 5 minutes.
- Store them on the counter covered, for up to five days, or in the fridge for up to seven days. Freezes well for 2 months.
- Prep Time: 25 minutes
- Cook Time: 16 minutes
- Category: Snacks
Keywords: Banana-Almond Chocolate Chip Lactation Mini-Muffins