![](https://cdn.statically.io/img/www.allrecipes.com/thmb/714v0S5VM1C3E_9TCplZyN2iFx4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/9163980-6dcfd9c4bd434ccebbe0210b3c9fe4a5.jpg)
Ingredients
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3 medium overripe bananas
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2 large eggs
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¼ cup plain nonfat Greek yogurt
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3 tablespoons maple syrup
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1 teaspoon vanilla extract
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3 cups blanched almond flour
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1 teaspoon ground cinnamon
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1 teaspoon baking soda
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1 teaspoon baking powder
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¼ teaspoon salt
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¾ cup semisweet chocolate chips
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Add bananas, eggs, yogurt, maple syrup, and vanilla to a blender or large food processor. Blend until the mixture is smooth.
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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.
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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.
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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.
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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.
Cook's Note:
Tip for fluffy gluten-free muffins: Instead of scooping your measuring cup into your bag of almond flour, spoon the flour into your measuring cup then level it off with a knife (or other flat edge).
Nutrition Facts (per serving)
290 | Calories |
20g | Fat |
24g | Carbs |
9g | Protein |
Nutrition Facts | |
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Servings Per Recipe 12 | |
Calories 290 | |
% Daily Value * | |
Total Fat 20g | 26% |
Saturated Fat 4g | 18% |
Cholesterol 32mg | 11% |
Sodium 210mg | 9% |
Total Carbohydrate 24g | 9% |
Dietary Fiber 5g | 17% |
Total Sugars 14g | |
Protein 9g | 17% |
Vitamin C 3mg | 3% |
Calcium 37mg | 3% |
Iron 1mg | 4% |
Potassium 167mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.