Ingredients

• 3 medium overripe bananas
• 2 large eggs
• 0.25 cups plain nonfat Greek yogurt
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 3 cups blanched almond flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 0.25 teaspoons salt
• 0.75 cups semisweet chocolate chips

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Add bananas, eggs, yogurt, maple syrup, and vanilla to a blender or large food processor. Blend until the mixture is smooth.
3. 3 Sift almond flour, cinnamon, baking soda, baking powder, and salt together into a bowl. Gradually add the sifted almond flour mixture to the blender, covering, then pulsing a few times after each addition, until the flour is completely incorporated into the mixture. Stir in 1/2 cup of the chocolate chips by hand.
4. 4 Divide the batter evenly between the 12 muffin cups (I find it helpful to use an ice cream scoop). Sprinkle the remaining 1/4 cup of chocolate chips over the tops of the muffins.
5. 5 Bake in the preheated oven until the tops are golden brown and a toothpick inserted into the center of one of the muffins comes out clean, 20 to 25 minutes.
6. 6 Cool muffins in the pan on a wire rack for 5 minutes before removing from the pan to cool directly on the wire rack completely before serving, about 15 more minutes.

Nutrition per serving