Banana Nut Chocolate Chip Muffins

While I think gluten/grain free flours serve their purpose, sometimes they just don’t have the same effect as all-purpose. The flour I mean. The coconut is too drying, the almond is too dense. Like goldilocks of new-age dietary habits. So I usually don’t get too excited about certain baked goods. Because my tastebuds want the texture of the real thing. BUT. I think with a combination of almond flour and CASSAVA (new girl on the block) I got it down.

There are multiple things that go into an official muffin tasting (resisting the urge to pull a Michael Scott that’s what she said…diaries of a mature 27 year old). Texture is HUGE. I need to feel like when I bite into it it doesn’t crumble before my very eyes/lips. Taste is also (obviously) up there as well. The overripe bananas combined with a bit of maple syrup got the job done. Combined with luscious chocolate chips and toasted almonds on top. I don’t like to rave about things I make but I just can’t help it.


So at that, I’ll get right to the point. The recipe:

Banana Nut Chocolate Chip Muffins

Gluten and grain free bakery style muffins!

  • 1 cup almond flour
  • 1 cup cassava flour
  • 4 ripe bananas
  • 2 eggs ((or flax eggs))
  • 1/4 cup melted butter ((or coconut oil))
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • pinch sea salt
  • 1/2 cup dark chocolate chips
  • 1 cup almonds (chopped)
  1. Preheat oven to 375F.
  2. Line cupcake tray.
  3. Mix dry ingredients in one bowl (almond flour, cassava flour, baking soda, baking powder, and spices).
  4. In a mixer (or by hand) combine bananas, eggs,b utter, maple syrup, vanilla extract.
  5. Once combined, whisk on medium and slowly add in dry mixture.
  6. Once well mixed, fold in 1/2 cup chopped almonds and 1/2 cup chocolate chips.
  7. Fill cupcake liners half way.
  8. Sprinkle with reminaing 1/2 cup chopped almonds on top.
  9. Bake 22-25 minutes (I did 22 minutes).
  10. Let cool then serve.

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