Chocolate Chip and Almond Banana Muffins

I’m so excited to share this recipe with you guys! I am constantly losing out when I buy bananas. I buy them totally green, blink once and they’re T-O-T-A-L-L-Y done for.

I finally stopped being lazy and tried my hand at banana muffins. I’m not the best baker (y’all know that), but these are AWESOME. They are so springy and moist. They’re also slightly sweet, and I used coconut sugar and honey which are natural, lower GI sweeteners, and the bananas add a little sweetness – meaning they won’t spike your blood sugar as quickly.

I hope you enjoy! The smell of toasted almonds and bananas is filling my kitchen, and I’m in love!

Chocolate chip and Almond Banana Muffins

Ingredients

  • 1/2 cup coconut sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup mashed ripe bananas (about 2 large)
  • 1 large egg
  • 1/2 cup olive oil
  • 2 tablespoons of honey
  • 1/4 cup milk
  • 3/4 cup semisweet chocolate chips

Instructions

  1. Preheat oven to 350°F. Line thirteen 1/3-cup muffin cups with foil muffin liners. Mix mashed bananas, egg, olive oil, coconut sugar, honey and milk in medium bowl. Mix flour, baking powder and salt in large bowl. Stir dry ingredients into banana mixture until just blended (do not overmix). Stir in chocolate chips and crushed almonds.
  2. Divide batter among prepared muffin cups, filling each about 3/4 full. Bake muffins until tops golden and tester inserted into center comes out with some melted chocolate attached but wet batter.
  3. These bake for about 30 minutes. Transfer muffins to rack; cool. Or eat warm with a glass of milk, or coffee.

Posted on February 18, 2017 in Breakfast

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About the Author

Mila is the author of Hangry Woman and a type 2 diabetic, trying to navigate her new world. She lives in Texas with her Husband, Bryan, and her pup, Lily. She loves to talk to her readers, so find her on social media and say hello!

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