Ingredients
Scale
- 2 bananas, ripe
- 1 egg
- 2 tbsp almond butter
- 2 tbsp coconut oil, melted
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 cup + 2 tbsp almond flour
- 2 tbsp arrowroot starch
- 2 tbsp cocoa powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/3 cup dairy free chocolate chips
Instructions
- Preheat the oven to 350 F and line a 12 section muffin tin with paper muffin liner and lightly grease to prevent sticking.
- Add the banana to a bowl and mash until fully mashed. Add the egg, almond butter, coconut oil, maple syrup and vanilla extract. Stir well to combine.
- Add the almond flour, arrowroot, cocoa powder, baking soda and cinnamon. Mix to combine to form a batter.
- Fold in the chocolate chips, reserving some for topping.
- Fill the muffin liners 3/4ths of the way full, adding some chocolate chips on top.
- Transfer to the preheated oven and bake for 20-22 minutes or until a toothpick inserted in the muffins comes out clean.
- Remove from the oven and carefully transfer to a cooling rack. Serve immediately or keep in the fridge for 2-3 days.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Method: Oven
- Cuisine: Global
Nutrition
- Serving Size: 1 muffin
- Calories: 166
- Fat: 8.2g
- Carbohydrates: 14.8g
- Fiber: 2g
- Protein: 3.2g