Ingredients
Method
- Preheat the oven to 350°F. Line a 12 cup muffin tin with paper liners or lightly grease the cups.
- In a large bowl, whisk together the mashed banana, almond butter, egg, and vanilla extract until smooth and well combined.
- In a separate medium bowl, stir together the almond flour, baking soda, salt, cinnamon, and nutmeg.
- Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
- Fold in the chocolate chips with a rubber spatula.
- Scoop the batter into the prepared muffin cups, filling each about three quarters full. Scatter any extra chocolate chips over the tops if desired.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with only a few moist crumbs.
- Cool the muffins in the pan for 10 minutes, then transfer to a wire rack to cool completely. Store loosely covered with a foil tent on the counter or in the fridge.
Nutrition
Notes
Use very ripe bananas with brown spots for the best natural sweetness. If your bananas aren't ripe enough, bake them in their skins at 350°F for 8 to 10 minutes before mashing.
Choose an all-natural almond butter made only from almonds and salt; stir it well before measuring so the batter bakes up moist.
Do not seal the muffins in an airtight container. A loose tent of foil allows air to circulate and keeps the texture perfect for days.
For a nut free version, use sunflower seed butter in place of almond butter and sunflower seed flour instead of almond flour, though the crumb will be slightly denser.
These muffins taste best on day one, but they stay fresh for 3 days on the counter or up to a week in the refrigerator.
If you like a stronger banana flavor, swap 2 tablespoons of the almond butter for an extra 1/4 cup of mashed banana.