Blissful Banana and Chocolate Chip Muffins

These banana muffins are moist and fluffy, with a hint of chocolate from the dark chocolate chips. They're perfect for a quick breakfast or snack, and they're also gluten-free and dairy-free.

I've been on a quest to find the perfect banana muffin recipe for years. I've tried dozens of recipes, but I've never been completely satisfied with any of them. They were either too dry, too dense, or too sweet. But then I stumbled upon this recipe, and it was a game-changer. These muffins are moist and fluffy, with a hint of chocolate from the dark chocolate chips. They're also gluten-free and dairy-free, so they're perfect for people with dietary restrictions. I've been making these muffins for my family and friends for years, and they always rave about them. I hope you enjoy them as much as we do!

Prep time: 15 | Cook time: 25 | Serves: 6

Ingredients

• 1 ripe banana, mashed
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup tapioca flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 cup unsweetened almond milk
• 1/4 cup dark chocolate chips

Instructions

1. Preheat oven to 375°F (190°C).
2. Line a muffin tin with paper liners.
3. In a large bowl, combine mashed banana, almond flour, coconut flour, tapioca flour, baking soda, and cinnamon.
4. Add almond milk and mix until just combined.
5. Fold in chocolate chips.
6. Fill prepared muffin cups about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Why It Works

• The combination of almond flour, coconut flour, and tapioca flour creates a moist and fluffy muffin.
• The mashed banana adds sweetness and moisture to the muffins.
• The dark chocolate chips add a hint of chocolate flavor to the muffins.
• The baking soda helps the muffins to rise.