Ingredients

The following ingredients have 12 Servings
  • 2 3/4 cups Super Fine Almond Flour (from blanched almonds)
  • 1/4 cup tapioca flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3 large eggs
  • 2 TBSP oil
  • 1/2 tablespoon vanilla extract
  • 1 cup well mashed extra-ripe banana* (about 3 small/medium bananas – see notes)
  • 1/3 cup mini chocolate chips (or up to 1/2 cup)

Instruction

  • Preheat oven to 350ºF and line 12-cup muffin pan or spray with oil; set aside.
  • In medium bowl combine almond flour, tapioca flour, baking soda and salt; set aside.
  • In large bowl whisk together eggs, oil, vanilla and mashed banana. (Add sugar here too, if using.)
  • Add dry ingredients to bowl of wet, and as mixture comes together, fold in chocolate chips.
  • Evenly distribute batter into 12-cup muffin pan (about 3/4 way full). Top with more chocolate chips if you’d like.
  • Bake muffins for 20-25 minutes, or until inserted toothpick comes out clean.
  • Allow muffins to cool in pan for 5 minutes, then transfer to cooling rack. Enjoy!