Easiest Way to Make Moist Banana Chocolate Chip Muffins With Sour Cream

Banana Almond Chocolate Chip Muffins

In a large bowl, stir together the flour, sugar, cinnamon, baking soda and salt.

Recipe Summary Banana Almond Chocolate Chip Muffins

A great use for overripe bananas! These muffins take only minutes to put together but come out light and savory. If you're a fan of doing a little extra for your weekend breakfasts, this recipe will fill that need and satisfy some bellies.

Ingredients | Moist Banana Chocolate Chip Muffins With Sour Cream

1 ⅓ cups gluten-free baking mix (such as Arrowhead Mills®)

1 scoop vanilla protein powder (Optional)

1 ¼ teaspoons baking soda

1 teaspoon cacao powder (Optional)

½ teaspoon coarse salt

3 overripe bananas, mashed

½ cup turbinado sugar (such as Sugar in the Raw®)

6 tablespoons unsalted butter, melted

1 ½ egg

¾ cup semisweet chocolate chips

½ cup sliced almonds

Directions

Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with liners.

Mix gluten-free flour, protein powder, baking soda, cacao powder, and salt in a large bowl.

Place mashed bananas, turbinado sugar, melted butter, and egg in the bowl of an electric mixer fitted with a paddle attachment; beat on medium speed until well-blended and airy. Add flour mixture; mix until batter is evenly moistened. Stir in chocolate chips and sliced almonds.

Scoop the batter into the muffin tin, filling each liner 2/3 of the way full.

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Let muffins cool on wire rack before serving, about 10 minutes.

If the batter is too thick, thin it with a little coconut milk or creamer.

Info | Moist Banana Chocolate Chip Muffins With Sour Cream

prep: 15 mins cook: 25 mins additional: 10 mins total: 50 mins Servings: 12 Yield: 1 dozen muffins

TAG : Banana Almond Chocolate Chip Muffins

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