Health kicks are hard when you’re in the baking profession, but they also pose a good challenge to come up with recipes that can satisfy a sweet tooth without ruining a meal plan. I found a recipe on their website after picking up a bag of Lily’s Dark Chocolate Chips. And me being me, I tweaked it a bit, but not much. The resulting muffins are moist and just sweet enough, without using refined sugar. A great little breakfast bite that is dairy-free, gluten-free and with no refined sugar!
Makes 9 to 10 muffins
- 2 medium, very ripe bananas (236 grams)
- 2 large eggs (100 grams)
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 1/4 cup (126 grams) almond flour
- 1/2 cup (65 grams) tapioca flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (58 grams) chocolate chips, such as Lily’s Dark Chocolate Baking Chips
Make the Muffins:
- Preheat oven to 350˚F and line a muffin pan. Set aside.
- In a large bowl, mash the bananas and then add the eggs, maple syrup and vanilla.
- In a separate bowl, whisk together the almond flour, tapioca flour, baking soda and salt.
- Add the flour mixture to the banana mixture and mix until combined. Stir in the chocolate chips.
- Divide the batter evenly and bake for 20 minutes or until a toothpick inserted in the middle comes out clean. Let them cool on a wire rack completely before serving. Muffins can be stored at room temperature in an airtight container for up to 3 days.