Banana Chocolate Chip muffins
These banana chocolate chip mini muffins have become a regular staple in our house lately. They are so easy to make and a great way to use up those spotty bananas that are left over at the end of the week. My son loves these and has them for an after school snack when he gets home.
We have so many dietary restrictions in our house that its nice to have something that works for everyone. My son is allergic to dairy, peanuts and sesame seeds. Please feel free to use whatever nut butter works for you that you have on hand. Peanut butter works just fine if you have it, we use almond due to the allergy.
One of the best brands we have found for allergy friendly foods, including the chocolate chips we used in this recipe is Enjoy Life. They have so many snacks and treats available which has been a lifesaver.
I made these into mini muffins, but they would work great for regular sized muffins as well. Just increase the bake time, they will be ready once a toothpick comes out clean from the center and the top is golden brown.
Banana Chocolate Chip Muffins
Ingredients
- 2 Large Ripe bananas (mashed)
- 3 Eggs
- 1/4 Cup Smooth almond butter (or nut butter of your choice) melted until creamy
- 1/4 Cup Maple syrup
- 2 Cups Almond flour
- 1 Tablespoon Baking powder
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Vanilla Extract
- 1/2 Cup Mini chocolate chips (I used Enjoy Life brand)
Instructions
- Preheat oven to 350 Degrees Fahrenheit.
- Mix all wet ingredients together - Mashed bananas, eggs, maple syrup, vanilla extract and melted almond butter (microwave for 20 seconds and stir well). Set aside.
- Mix all dry ingredients together in separate bowl - Almond flour, baking powder, salt.
- Add in dry ingredients to wet ingredients in batches (2 - 3), mix gently until well combined. Mix in mini chocolate chips.
- Scoop into lined mini muffin tin until liners are full. Bake for 12-15 minutes until golden brown on top.
