Paleo Banana, Almond, Chocolate Chip Muffins

Paleo, Gluten-Free, Dairy-Free, Vegan

This delicious muffin recipe is great for a make-ahead breakfast or an on-the-go snack! These healthier banana muffins are consciously made using bananas, almond butter, and almond flour instead of oil, butter, and all-purpose flour, so they can be enjoyed anytime!

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Ingredients:

• 2 large overly ripe bananas (about 2 cups mashed)
• 1 egg, beaten
• 1/2 cup almond butter
• 1 tsp vanilla extract
• 1 1/2 cups almond flour
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp sea salt
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• Dash ground cloves
• 1/4 cup sliced almonds
• 1/2 cup semi-sweet chocolate chips (Use Lily’s for Paleo and Vegan)
• Topping: Additional sliced almonds, chocolate chips, and almond powder

Recipe:

1. Preheat oven to 350 degrees.
2. In a medium-sized bowl, mash 2 large bananas. Add in 1 egg, 1/2 cup almond butter, and 1 tsp vanilla extract. Mix together until egg is fully combined and you have a smooth mixture.
3. In a separate bowl, whisk 1 1/2 cups almond flour, 1 tsp baking soda, 1/4 tsp baking powder, 1/2 tsp sea salt, 1 tsp cinnamon, 1/4 tsp nutmeg, and dash of ground cloves.
4. Mix dry ingredients in with the wet ingredients, stirring until fully incorporated.
5. Fold in 1/4 cup sliced almonds and 1/2 cup chocolate chips.
6. Pour mixture into an oiled muffin tin or muffin liners, splitting batter evenly into each of the 12 liners, filling about 2/3 of the way.
7. Top each muffin with a couple chocolate chips, sliced almonds, and a sprinkle of almond powder before baking.
8. Bake for 18 minutes. After 18 minutes, insert a toothpick and if it comes out clean (minus the melted chocolate chips), they are finished cooking.
9. Enjoy warm or make ahead for a quick breakfast or on-the-go snack!

**Store banana muffins for up to 3 days at room temperature. They will keep best when stored on a plate, loosely covered with foil, not in a sealed container.