Banana Chocolate Chip Muffins
These muffins are moist, fluffy and tasty. The mini semi-sweet chocolate chips pair so nicely with the ripe bananas.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Ingredients
Units
Scale
- 1 cup all purpose flour, I like to use organic unbleached all purpose flour
- 1/2 cup almond flour
or may leave almond flour out and use a total of 1 3/4 cups of all purpose flour
- 1/4 cup ground flaxseed
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 or 1 teaspoon ground cinnamon (depending on your preference), I used ground ceylon cinnamon
- small pinch of freshly grated whole nutmeg or about 1/8 teaspoon of ground nutmeg
- 1/8 teaspoon ground cardamom, optional
- 1 cup mashed ripe bananas
- 2 large eggs
- 1/3 cup avocado oil
- 1/4 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/4 cup plain whole milk yogurt
- 1/4 cup mini semi-sweet chocolate chips
Instructions
- Preheat the oven to 350F
- To a bowl, add the dry ingredients (all purpose flour, almond flour, ground flaxseed, baking soda, baking powder, ground cinnamon, ground cardamom, and the ground nutmeg). Mix with a fork in a whisking motion and set it aside.
- Mash the ripe bananas and measure 1 cup. Add that to a medium sized bowl.
- To the mashed banana, also add the 2 eggs and mix with a fork in a whisking motion to break the eggs. Also add the avocado oil, maple syrup, vanilla extract, and yogurt. Mix to combine.
- Add the dry ingredients (the flour mixture) to the wet ingredients in 3 batches mixing in-between each batch. Make sure to not over mix.
- Add the mini semi-sweet chocolate chips and fold them into the batter.
- Using a 1/4 cup measure, scoop the batter into a greased muffin pan or into cupcake wrappers.
- Bake for about 20-25 minutes or until a cake tester or toothpick comes out clean when inserted in the center of the muffins.
- Let it sit in the pan for 15 minutes to cool slightly, then transfer them to a cooling rack to cool completely.