Banana bread is such a classic recipe to have on hand. Because how many times do we let bananas sit on our counter to ripen, then eventually turning spotty brown. Which leads us to not completely eating them within the week. We do this all the time! My answer to that is just make banana bread! A "healthier" version of course, because it makes a great pre or post workout snack or just an anytime snack or bite anytime of the day!
This recipe is a dairy free one, not butter or milk! Made with almond flour and some whole oats to give it some texture. As well as, chopped walnuts and chocolate chips. Because, why not!? This recipe has semisweet chocolate chips, but you can use dairy free chocolate chips!
Enjoy!
Almond Flour Banana Nut Muffins w/ Chocolate Chips *Dairy Free
Dry Ingredients
2 cups almond flour
1 cup whole oats (gluten free is fine)
3 tbsp ground flax seed *optional
2 tsp baking powder
¼ tsp baking soda
½ tsp kosher salt
Wet Ingredients
2 eggs
¼ cup almond milk, unsweetened
¼ cup grade a maple syrup
¼ cup coconut oil, melted and cooled
3 bananas
½ cup chopped walnut *optional
½ cup semisweet chocolate chips
Directions
Preheat the oven to 350 degrees Fahrenheit. Spray a 12 round muffin tray with nonstick baking spray or brush with coconut oil.
Mash 2 ½ bananas and slice the rest of the half banana to top. Set aside.
Using a large bowl, combine the dry ingredients. Set aside.
Slightly melt the coconut oil in the microwave for about 10-15 seconds. Set aside.
In a separate bowl, whisk together the almond milk, eggs, coconut oil and maple syrup.
Combine the wet ingredients into the dry. Then, fold in the mashed banana, nuts and chocolate chips.
Using a medium size cookie scoop, divide the batter evenly among the prepared pan and top with one slice of banana.
Bake for 25-28 minutes, just until golden and a toothpick inserted in the center comes out clean.
Note: You can store in the refrigerator for a couple days. It tastes great warmed or chilled.
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