Gluten-free banana bread chocolate chip muffins
A delicious and healthy treat, these gluten-free banana bread chocolate chip muffins will please everyone and are easy to make in one bowl!
Servings: 12
Calories: 154kcal
Equipment
Ingredients
- 1 cup mashed banana (about 3 medium - 300 g)
- 2 eggs
- 1 tsp vanilla extract
- 2-1/2 cups almond flour (325 g)
- 1-1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/4 tsp cardamom (optional)
- 1/2 cup pecan pieces
- 1/2 cup dark chocolate chips (60% cacao or higher)
Instructions
- Preheat the oven to 350°F. Line a muffin pan with silicone or paper liners.
- Mash the banana with a fork in a large bowl.
- Add the eggs and vanilla extract. Mix well with a whisk until combined.
- Add the almond flour to the bowl. Sprinkle baking powder, baking soda, salt, cinnamon and cardamom on top. Whisk until well incorporated.
- Add pecan pieces and chocolate chips to the bowl. Gently fold them into the batter with a spatula.
- Divide the batter between the muffin cups, about 1/4 cup each (4 tablespoons). A large ice cream scoop is very convenient for this.
- Bake 28 minutes until lightly golden brown.
- Let the pan stand 15 minutes on a wire rack. Remove the muffins with their liners from the pan and let them cool another 15 minutes on the wire rack. Once they are cool enough to handle, take them out of the liners by gently pressing on the sides and let them finish cooling.
- These muffins can frozen and reheated for a minute in a microwave oven.
Nutrition
Calories: 154kcal | Total Carbohydrate: 12g | Protein: 4g | Total Fat: 11g | Saturated Fat: 3g | Trans Fat: 0g | Cholesterol: 27mg | Sodium: 143mg | Potassium: 145mg | Dietary Fiber: 2g | Total Sugars: 5g | Vitamin A: 55IU | Vitamin C: 2mg | Vitamin D: 0.1µg | Calcium: 82mg | Iron: 1mg