Gluten-free almond, banana, and dark chocolate muffins

Makes 8 muffins

Almond flour banana muffins with a nutritious seed topping. No added sugar. High in protein and fiber! Grain-free, gluten-free, dairy-free, and paleo.

Ingredients

• 3/4 cup almond flour
• 1/3 cup vanilla protein powder (my favorite vegan protein: Metagenics)
• 1/4 cup ground flax seeds
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/8 teaspoon Himalayan pink salt
• 2 very ripe bananas (about 3/4 cup mashed bananas)
• 1 egg, lightly beaten
• 1 tablespoon melted coconut oil (or Ghee or organic butter)
• 1 tablespoon apple cider vinegar
• 1 teaspoon liquid vanilla extract
• 2 tablespoons unsweetened vanilla almond milk
• 70 grams 80% dark chocolate, chopped (optional)

Instructions

1. Preheat oven to 350 degrees F.
2. In a medium bowl, mix the almond flour, protein powder, ground flax seeds, baking soda, cinnamon, and pink salt.
3. Set aside.
4. In a large bowl, mix the following until smooth and creamy: mashed bananas, egg, coconut oil, apple cider vinegar, vanilla, and almond milk.
5. Add the dry ingredients to the wet ingredients and mix until well combined.
6. Fold in the 80% dark chocolate pieces.
7. Fill muffin tins greased with a little coconut oil (or use paper or silicone liners).
8. Bake for 20 to 23 minutes until a toothpick inserted into the center of the muffins comes out dry.
9. Feel free to add unsweetened coconut flakes, pecans, pistachios, or walnuts.

Enjoy! Health is a lifestyle!