Chocolate Banana Almond Flour Muffins with Chia Seeds
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
- 1/3 cup 100% pure maple syrup or honey
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 medium very ripe bananas mashed
Instructions
- Preheat oven to 350 degrees. Line a 12-cup muffin pan with unbleached parchment liners.
- 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.
- In a blender, combine coconut oil, yogurt, maple syrup, eggs, and vanilla.
- Pour wet mixture into bowl with dry ingredients and stir until just combined. Fold in mashed bananas.
- 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.