Description
These healthy chocolate banana muffins are made with ripe bananas, almond flour and cocoa powder. They're only sweetened with bananas, gluten free and paleo friendly!
Ingredients
Scale
- 1 cup ripe mashed bananas (245g)
- 3 large eggs
- 1/3 cup unsweetened yogurt (I used almond milk yogurt)
- 1 tsp vanilla extract
- 1 1/2 cups blanched almond flour (145g)
- 1/2 cup Dutch processed cocoa powder (38g)
- 1/3 cup tapioca starch (42g)
- 3/4 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat oven to 350 degrees F. Line a muffin tin with 12 paper or silicone muffin liners.
- In a large mixing bowl, whisk together the wet muffin ingredients. This includes the mashed banana, eggs, yogurt and vanilla.
- Mix in the dry ingredients: almond flour, cocoa powder, tapioca starch baking soda and salt.
- Scoop the batter into your lined muffin tin, filling each slot about 3/4 full.
- Place the muffins in your preheated oven and bake at 350 degrees for 25-30 minutes.
- After baking, remove the muffins from the oven and let them cool for 5 minutes in the muffin tin, then transfer them to a wire cooling rack.
Notes
For best results, measure ingredients by weight, when given.