These almond flour banana muffins are a perfectly healthy, moist, and delicious snack. They will melt in your mouth. Additionally, they are glutenfree, dairyfree, grainfree, sugarfree, high in fiber and protein, and lowcarb.

Ingredients (6 muffins):
2 medium size banana (very ripe with brown spots)
1 egg
150g / 1½ cup almond flour
1 tsp cinnamon
½ tsp baking soda
½ tsp baking powder
Pinch salt
30g / ¼ cup dark chocolate chunks or chips
walnuts or pecans for topping (optional)

Tips:
▼Because they have no added sugar, make sure you're using super ripe brown spotted bananas. The older your bananas, the sweeter your muffins will be.
▼Don't overmix the batter. Mixing too much can lead to dense or sticky muffins that won't rise.
▼ Don’t over bake the muffins or they will be dry. A toothpick inserted into the muffins should come out with 23 crumbs, but it should not have any wet batter on it.
▼Enjoy them for breakfast or as a snack.
▼Store in an airtight container for up to 2 days at room temperature or up to 5 days in a fridge.


Instagram: instagram.com/lanassdiary

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