Flourless Banana Chocolate Chip Muffins are a delightful and healthy treat that combines the natural sweetness of ripe bananas with the rich flavor of dark chocolate chips. Perfect for breakfast, a snack, or even dessert, these muffins are not only gluten-free but also packed with wholesome ingredients. Using almond flour instead of traditional wheat flour, they provide a moist and tender texture, making them a fantastic option for anyone seeking a lighter yet satisfying baked good. Easy to whip up and requiring no elaborate equipment, these muffins are an excellent way to utilize overripe bananas while indulging your sweet tooth. Enjoy them warm from the oven or as a grab-and-go snack during your busy days!

Full Recipe:

Ingredients

• Wet Ingredients:
  • 170g mashed bananas (about 3/4 cup)
  • 2 whole eggs (about 55g each)
  • 50g dark brown sugar (about 1/4 cup)
  • 1/2 tsp vanilla extract
• Dry Ingredients:
  • 200g almond flour (about 2 cups)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 5g salt (about 1 tsp)
• Add-ins:
  • 50g chocolate chips (about 1/3 cup)

Making It Step by Step

Step 1: Preheat the Oven

1. Prepare Your Oven: Preheat your oven to 350°F (175°C). This ensures the muffins bake evenly and rise properly.

Step 2: Prepare the Muffin Tin

1. Line or Grease: Line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray or oil to prevent sticking.

Step 3: Mash the Bananas

1. Mash: In a mixing bowl, take 170g of ripe bananas and mash them well using a fork or a potato masher until smooth. Aim for a creamy consistency without large lumps.

Step 4: Combine Wet Ingredients

1. Mix Wet Ingredients: In the same bowl, add the 2 whole eggs, 50g of dark brown sugar, and 1/2 teaspoon vanilla extract. Whisk everything together until well combined and smooth.

Step 5: Combine Dry Ingredients

1. Mix Dry Ingredients: In a separate bowl, whisk together 200g of almond flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 5g of salt. This helps to evenly distribute the leavening agents throughout the flour.

Step 6: Combine Wet and Dry Mixtures

1. Combine: Gradually add the dry ingredients to the wet mixture. Stir gently with a spatula until just combined. Avoid over-mixing; a few lumps are perfectly fine.

Step 7: Fold in Chocolate Chips

1. Add Chocolate Chips: Gently fold in 50g of chocolate chips into the batter, ensuring they are evenly distributed.

Step 8: Fill the Muffin Tins

1. Portion Batter: Using a spoon or an ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

Step 9: Bake the Muffins

1. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Step 10: Cool the Muffins

1. Cool: Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.

Cooking Tips

• Choosing Bananas: Use ripe bananas with brown spots for maximum sweetness and flavor. Overripe bananas are ideal for this recipe.
• Almond Flour Substitution: If you don’t have almond flour, you can use another nut flour or a gluten-free flour blend, but this may affect the texture and taste.
• Storing Muffins: Store cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They can also be frozen for up to 3 months.
• Add-Ins Variations: Feel free to customize your muffins by adding nuts, dried fruits, or different types of chocolate for variation.

Storage

• At Room Temperature: Keep the muffins in an airtight container at room temperature for up to 3 days.
• In the Refrigerator: For extended freshness, store in the fridge for up to a week. Just warm them slightly in the microwave before serving.
• Freezing: To freeze, place the muffins in a freezer-safe bag or container, separated by parchment paper to prevent sticking. They can be kept frozen for up to 3 months. Thaw them overnight in the refrigerator or warm them directly from the freezer.

Nutritional Facts (Per Muffin, based on 12 servings)

• Calories: 170 kcal
• Protein: 4g
• Fat: 10g
• Saturated Fat: 2g
• Carbohydrates: 19g
• Fiber: 2g
• Sugar: 5g
• Sodium: 150mg

FAQs

1. Can I substitute brown sugar with another sweetener?
   • Yes, you can use coconut sugar, maple syrup, or honey, but keep in mind that it may alter the texture slightly.
2. Can I make these muffins dairy-free?
   • Yes! The recipe is naturally dairy-free. Ensure that any added ingredients (like chocolate chips) are also dairy-free.
3. What can I use instead of eggs?
   • You can substitute each egg with 1/4 cup unsweetened applesauce or 1 tablespoon ground flaxseed mixed with 3 tablespoons of water (let it sit for 5 minutes to thicken).
4. Why are my muffins dense?
   • Over-mixing the batter can lead to dense muffins. Mix until just combined for the best texture.
5. How can I enhance the banana flavor?
   • You can add a pinch of cinnamon or nutmeg to the batter for added warmth and flavor.