Description
These Plantain Almond Flour Muffins are a delicious gluten-free treat made with naturally sweet plantains and rich almond flour. Sweetened with maple syrup and enhanced with dark chocolate chips, they are the perfect balance of indulgence and nutrition. Whether for breakfast or a snack, these muffins are light, satisfying, and easy to make. A perfect way to enjoy a healthy, gluten-free muffin with a touch of sweetness!
Ingredients
2 ripe plantains, mashed
1 cup almond flour
1/4 cup coconut oil, melted
1/4 cup maple syrup
1 teaspoon baking powder
1/2 teaspoon vanilla extract
1/2 cup dark chocolate chips
Instructions
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Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
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In a large bowl, mash the ripe plantains until smooth.
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Add almond flour, melted coconut oil, maple syrup, baking powder, and vanilla extract. Mix well until fully incorporated.
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Gently fold in the dark chocolate chips, ensuring they’re evenly distributed.
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Spoon the batter into the muffin tin, filling each muffin cup about 2/3 full.
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Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
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Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
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Serve and enjoy!
Notes
Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
Freezing: Freeze muffins individually wrapped for up to 2 months. Thaw at room temperature or reheat in the microwave.
Sweetener Options: Use honey or agave nectar instead of maple syrup if preferred.
Non-Dairy Option: If not dairy-free, feel free to use regular chocolate chips instead of dark chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
