Ingredients

• 1.33 cups gluten-free baking mix , such as Arrowhead Mills®
• 1 scoop vanilla protein powder , Optional
• 1.25 teaspoons baking soda
• 1 teaspoon cacao powder , Optional
• 0.5 teaspoons coarse salt
• 3 overripes bananas , mashed
• 0.5 cups turbinado sugar , such as Sugar in the Raw®
• 6 tablespoons unsalted butter , melted
• 1 ½ egg
• 0.75 cups semisweet chocolate chips
• 0.5 cups sliced almonds

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with liners.
2. 2 Mix gluten-free flour, protein powder, baking soda, cacao powder, and salt in a large bowl.
3. 3 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.
4. 4 Scoop the batter into the muffin tin, filling each liner 2/3 of the way full.
5. 5 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.

Nutrition per serving