Description
A great use for overripe bananas! These muffins take only minutes to put together but come out light and savory. If you’re a fan of doing a little extra for your weekend breakfasts, this recipe will fill that need and satisfy some bellies.
Ingredients
- 1 ⅓ cups gluten-free baking mix (such as Arrowhead Mills®)
- 1 scoop vanilla protein powder (Optional)
- 1 ¼ teaspoons baking soda
- 1 teaspoon cacao powder (Optional)
- ½ teaspoon coarse salt
- 3 overripe bananas, mashed
- ½ cup turbinado sugar (such as Sugar in the Raw®)
- 6 tablespoons unsalted butter, melted
- 1 ½ egg
- ¾ cup semisweet chocolate chips
- ½ cup sliced almonds
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with liners.
- Mix gluten-free flour
- protein powder
- baking soda
- cacao powder
- and salt in a large bowl.
- Place mashed bananas
- turbinado sugar
- melted butter
- and egg in the bowl of an electric mixer fitted with a paddle attachment; beat on medium speed until well-blended and airy. Add flour mixture; mix until batter is evenly moistened. Stir in chocolate chips and sliced almonds.
- Scoop the batter into the muffin tin
- filling each liner 2/3 of the way full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean
- 25 to 30 minutes. Let muffins cool on wire rack before serving
- about 10 minutes.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 50 mins
Servings: 12