Chocolate Banana Almond Flour Muffins with Chia Seeds
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Serves: makes 12 muffins
 
Ingredients
  • 1 ¾ cups blanched almond flour (not almond meal – I use Honeyville)
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon fine grain sea salt
  • 2 Tablespoons of chia seeds + 1 Tablespoon for muffin tops
  • ½ cup diced pitted dates, about 7 dates (easier to dice when they’re cold) (optional, or ½ cup chocolate chips)
  • 4 Tablespoons melted unrefined coconut oil
  • 4 Tablespoons whole unsweetened yogurt
  • ⅓ cup 100% pure maple syrup or honey
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3 medium very ripe bananas, mashed
Instructions
  1. Preheat oven to 350 degrees.  Line a 12-cup muffin pan with unbleached parchment liners.
  2. In a large bowl, whisk together almond flour, cocoa powder, baking soda, salt and 2 Tablespoons chia seeds.  Add dates and break up pieces so they don’t stick together.
  3. In a blender, combine coconut oil, yogurt, maple syrup, eggs, and vanilla.
  4. Pour wet mixture into bowl with dry ingredients and stir until just combined.  Fold in mashed bananas.
  5. Divide the batter into the prepared pan.  (An ice cream scoop makes this job easy.)  Bake for about 30-35 minutes or until a toothpick inserted into a muffin comes out  clean.
Recipe by Pamela Salzman at https://pamelasalzman.com/chocolate-banana-almond-flour-muffins-with-chia-seeds-recipe-gluten-free-passover-friendly/