Grain-Free Banana Chocolate Chip Muffins
A yummy way to use too-ripe bananas, that is grain, dairy and refined sugar free.
Equipment
- Food processor
Ingredients
- 224 g almond flour (approx 2 cups)
- 128 g tapioca flour (approx 1 cup)
- 1 tbsp hydrolyzed collagen (optional)
- 2 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large bananas or 3 small (overripe)
- 3 large eggs (room temperature)
- 1/3 cup maple syrup
- 1/4 cup coconut oil (melted)
- 1 tsp vanilla
- 1/2 cup walnuts (chopped)
- 1/2 cup chocolate chips (dairy free if required)
Instructions
- Preheat oven to 350 degrees F. Grease a muffin pan, or line cups with paper liners.
- Weigh out almond and tapioca flours into a bowl. Add collagen, cinnamon, baking soda and salt. Whisk to blend. Set aside.
- In bowl of food processor, add bananas, eggs, maple syrup, coconut oil and vanilla. Process until smooth.
- Add flour mixture and blend again until smooth.
- Stir in walnuts and chocolate chips.
- Spoon batter evenly between muffin pan cups. Bake in preheated oven for 30-35 minutes, until tops spring back when touched. Remove from oven and allow to cool completely, then remove from pan.
Notes
I use my Vitamix Food Processor attachment to make these - you can use any food processor or even blender.
I use an 8 cup muffin pan that makes slightly larger than "normal" muffins. You can also use a regular 12 cup muffin pan. If you wanted to make mini-muffins (24 cup pan) you would need to reduce the cooking time - maybe check them after 20 minutes. Likewise, if you wanted to make giant (6 cup) muffins, you would need to increase the cooking time.