Almond Flour Banana Muffins (with Spinach)
These moist, fluffy, and soft banana nut chocolate chip muffins are the perfect family recipe, sweetened by ripe bananas and maple syrup.
Servings: 12
Calories: 236kcal
Equipment
Ingredients
- 1 1/2 cup ripe bananas ~3 medium
- 1/2 cup smooth peanut butter Unsalted, Unsweetened
- 2 eggs room temp
- 2 cup Almond flour packed, 200g
- 2 tbsp coconut flour 20g
- 2 handful baby spinach
- 1 tsp baking soda
- 3/4 cup chocolate chips divided
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a muffin tin or line it with parchment muffin cups. I personally love using a silicone muffin tray.
- In a blender, combine spinach, peanut butter, bananas, and eggs.
- Blend until smooth.
- In a large mixing bowl, stir together almond flour, baking soda, and a pinch of salt until no clumps remain.
- Pour the blended mixture into the bowl with the dry ingredients. Gently combine using a spatula.
- Fold in chocolate chips.
- Divide the batter evenly into the muffin cups (fill about ¾ full). Sprinkle extra chocolate chips on top if you’d like.
- Bake for 18–22 minutes, or until a toothpick comes out clean.
Notes
You can also use cashew butter or peanut butter to replace the almond butter.
Nutrition
Serving: 1g | Calories: 236kcal | Carbohydrates: 18g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Cholesterol: 31mg | Sodium: 132mg | Fiber: 4g | Sugar: 12g