Banana Muffins made with almond flour and chocolate chips is a paleo and veganfriendly recipe that is perfect for meal prep! This banana muffin recipe is rich in protein and healthy fats and free of all refined flours and sugars. Plus it's familyfriendly and easy to make!

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TIMESTAMPS
0:00 Intro
0:56 Preheat oven and line your muffin pan
1:18 Combine dry ingredients
1:35 Prepare your wet ingredients
2:08 How to make a chia egg and keep the recipe vegan
2:50 Continue with the wet ingredients
3:30 Add the wet ingredients to the dry ingredients
3:45 Add the chocolate chips
4:21 Add ingredients into muffin pan
5:00 Pop in the oven for 2025 minutes
5:15 Let cool and enjoy
5:51 Bloopers

FAVORITE FOODS + KITCHEN TOOLS:
Almond Flour: https://amzn.to/3IniWSU
Chia Seeds: https://amzn.to/3FREZiZ
Monkfruit Blend: https://amzn.to/3Al444E
Stevia Sweteened Chocolate Chips: https://amzn.to/3IotNfo
Vegan Chocolate Chips: https://amzn.to/3FPc27e
12Cup Muffin Pan: https://amzn.to/2wGBj69
Wooden Spoon: https://amzn.to/2JloFfC
Muffin Liners: https://amzn.to/2JpFfL7
Spouted Glass Measuring Cup: http://amzn.to/2oEQdnV
Glass Mixing Bowls: http://amzn.to/2oQoZqj
Glass Storage Containers: https://amzn.to/3dDzkA0

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BANANA MUFFINS RECIPE
2 1/4 cup almond flour
1.5 teaspoons baking powder
1/2 teaspoon baking soda
3 ripe bananas (1214 ounces)
3 tablespoons monk fruit (or maple syrup, honey or coconut sugar)
1 teaspoon vanilla extract
1/2 cup chocolate chips
2 eggs

INSTRUCTIONS
Preheat the oven to 350 (180 C) degrees. Line a 12cup muffin pan with muffin liners or grease the pan.

In a large bowl, whisk together the almond flour, baking powder, baking soda, and salt.

Place the bananas in a medium bowl. Use a potato masher or fork to mash the bananas until they’re almost smooth.

Add the eggs, monk fruit (or maple syrup), and vanilla to the bananas and mix until combined.

Pour the wet ingredients into the dry ingredients and stir until just combined. Add half of the chocolate chips and stir them in.

Divide the batter into all the muffin cups. Sprinkle the remaining chocolate chips evenly over the top of the batter.

Bake 2022 minutes, until the muffins are puffed and golden brown. Cool 5 minutes, then transfer to a wire rack to cool completely.

NOTES
Muffins will keep 57 days when stored in the fridge or can be frozen for up to 3 months.

NUTRITION
Serving: 12g | Calories: 194kcal | Carbohydrates: 17g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 62mg | Potassium: 167mg | Fiber: 3g | Sugar: 9g | Vitamin A: 75IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 1mg

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