Bake a batch of these grain-free muffins when you have too many overripe bananas on hand—they offer all the comforting flavor of banana bread in a simple, easy-to-serve muffin form. 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 also 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
