Bake a batch of these grain-free muffins when you have too many overripe bananas on hand! You can replace the chocolate chips with chopped walnuts or pecans, or omit them altogether. These muffins make the perfect after-school snack for your children or can be served as part of a nourishing holiday brunch or breakfast!
Ingredients
Dry Ingredients
2½ cups
blanched almond flour
(gently packed)
¾ cups
tapioca flour
2 tablespoons
coconut flour
2 teaspoons
baking powder
½ teaspoons
baking soda
½ teaspoons
sea salt
Wet Ingredients
1¼ cups
mashed
bananas
(about 4 small)
3 large
eggs
⅓ cups
maple syrup
¼ cups
avocado oil
2 teaspoons
vanilla extract
Other Ingredients
½ cups
dark chocolate chips
