Chocolate Banana Muffins with Almond Flour
Use your ripe bananas, optionally fermented almond flour, and chocolate to make healthy muffins that are also gluten free, grain free, and GAPS compatible. These will disappear quickly!
Ingredients
- 2 C almond flour
- 1/2 C kefir or yogurt
- 1/4 C cacao or cocoa powder
- 1/4 C honey
- 2 very ripe bananas
- 3 eggs
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla optional
- 1/4 C chocolate chips or chopped chocolate
Instructions
- If you want to ferment the almond flour, mix the kefir or yogurt and almond flour a day or two before you plan to bake. Cover and let sit at room temperature.
- When you are ready to bake the muffins, preheat the oven to 400° F.
- Uncover the almond flour (or mix the almond flour and kefir or yogurt now if you aren't planning to ferment the flour) and mash the bananas into it with a fork or potato masher. (Alternatively, you could use a food processor or blender to mash up the banana if you like it perfectly smooth.)
- Mix in the rest of the ingredients just until smooth.
- Portion the batter among 12 muffin cups and bake 20-25 minutes or until a toothpick inserted into a muffin emerges clean or with just a couple of crumbs on it. remove the muffins to a rack or tip them a bit so they stay dry on the bottom.
Notes
For fermenting, if you use very thick yogurt, you might find it easier to use part yogurt and part water to equal 1/2 cup. It will still ferment and be easier to mix together.
If you have it, whey also works to ferment the flour.