Hardly the breakfast of champions, yet muffins are convenient and portable, so I was excited to receive one of my patient's favorite recipes for yummy, gluten-free, low sugar muffins. They're fast, portable, and sweet from bananas.
2 ripe bananas, mashed
2 eggs, beaten
1 tsp vanilla
pinch of sea salt
generous pinch of cinnamon
1 cup almond flour
1/2 tsp baking soda
1/3 cup chocolate chips (e.g. Enjoy Life, which is dairy & soy free) - see note
1/4 tsp almond extract, optional
1 1/2 tbsp melted ghee (or butter), optional
Preheat oven to 350F. Grease 6 muffin cups in a muffin tin with coconut oil or butter.
Combine all ingredients in a large bowl and mix until batter is formed. Divide the batter evenly among the greased muffin cups. Bake until muffin tops are golden brown, roughly 20 minutes. Serve hot with melted butter, if desired.
NOTE: Chopped walnuts can be used in place of chocolate chips