Try them. You'll love them. Moist, chocolatey, not too sweet and healthy.
Ingredients:
1 cup almond flour
1 1/4 cup all-purpose gluten-free flour (I used Pamela's Artisan Flour Blend)
6 tbs cocoa
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup brown sugar
2 eggs
1/3 cup canola oil
1/2 cup low-fat yogurt
1 tsp vanilla extract
3 medium ripe bananas, mashed
2/3 cup semi-sweet chocolate chips
1/4 cup chopped walnuts, optional
Directions:
Preheat oven to 350° F. Butter muffin tins or use liners.
Sift dry ingredients in a large bowl and set aside (first 6 ingredients).
In the bowl of a standing mixer, mix together the brown sugar and oil until creamy. Beat in eggs, yogurt, vanilla and mashed bananas until fully incorporated.
Slowly add in dry ingredients and mix at low speed until mixed. Fold in chocolate chips and walnuts.
Using a spoon or ice-cream scoop, fill muffin cups to the top. Bake for ~30 minutes or until muffin springs back lightly when touched.
Allow to cool and eat! Eat within a couple days or freeze! Recipe makes about 16 muffins.
This recipe is inspired by the NY Times, A Hodgepodge of Muffins, All Gluten-Free.
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