The dark chocolate cocoa powder sets these apart from other gluten-free muffins. You could use regular, but why? I love these when I am craving a sweet breakfast or want a healthy dessert at night. I keep them in the freezer and take a few out at a time.
See the original recipe at https://www.ambitiouskitchen.com/healthy-chocolate-banana-bread/
· 3 very ripe medium bananas, mashed (about 1 ¼ cups)
· 3 eggs
· ¼ cup pure maple syrup
· 1 teaspoon vanilla extract
· 2 ½ cups packed almond flour
· ½ cup Hershey’s Special Dark cocoa powder
· 1 teaspoon baking soda
· 1/2 teaspoon salt
· ½ cup dark chocolate chips
· Sea salt, for sprinkling on top
Preheat the oven to 350 degrees F. Spray a 12 cup muffin tin with nonstick cooking spray. If using liners, spray those as well. In a large bowl, whisk together the mashed bananas, eggs, maple syrup and vanilla extract until well combined. Add in the almond flour, cocoa powder, baking soda, and salt. Using a wooden spoon, stir to combine. Fold in the chocolate chips. Divide batter evenly among 12 muffin cups. Sprinkle with a little bit of sea salt. Bake for 18-23 minutes at 350 degrees or until toothpick comes out clean.