These banana muffins are a yummy, healthy snack or they make a great grab-and -go breakfast on busy mornings. These delicious treats are dairy-free, gluten-free, naturally sweetened, and full of yummy banana flavor.
¼ cup extra virgin olive oil (or any neutrally flavored oil)
¼ cup maple syrup
1 cup mashed ripe bananas (about 2 medium bananas)
1 tablespoon pure vanilla extract
1 teaspoon apple cider vinegar
¾ teaspoon sea salt
¾ teaspoon baking soda
3 cups almond flour
½ cup cacao powder or unsweetened coco powder
2 tablespoons ground flax seeds
1/2 cup mini dark chocolate chips
Preheat the oven to 350 F. Line a muffin tin with paper liners. (Makes about 36 mini muffins or 12 regular sized muffins)
Combine the wet ingredients in a food processor until well mixed, about 30 seconds. (You can also mix and by hand.)
Now, combine the dry ingredients, minus the chocolate chips, in a mixing bowl.
Add the dry ingredients to the wet ingredients and pulse 3-4 times (or stir) to create the batter. Don’t over mix the batter.
Unplug the food processor, remove the blade, then gently fold in the chocolate chips.
Add 1 tablespoon of the batter to each mini muffin cup or use 3 tablespoons if using regular size muffin cups.
Bake for 15-20 minutes until the muffins are cooked through. Use a toothpick through the middle of a muffin at 15 minutes to test for “doneness”. The toothpick should come out clean.
Let the muffins cool completely to allow them to set.