Sunday baking - almond flour, flax chocolate chip muffins. #glutenfree INGREDIENTS
1 3/4 cup almond meal
1/4 cup flaxseed meal
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon salt
2 medium extra ripe bananas (about 3/4 cup mashed banana)
1 egg, slightly beaten
1 tablespoon melted coconut oil (avocado or olive oil also works)
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
2 tablespoons unsweetened almond milk
1/4 cup of dark chocolate chips
Preheat oven to 350 degrees F.
In a medium bowl, whisk together almond meal, flaxseed meal, baking soda, cinnamon and salt. Set aside.
In a large bowl, mix the following together until smooth and creamy: mashed banana, egg, coconut oil, apple cider vinegar, vanilla and almond milk.
Add dry ingredients to wet ingredients and mix until just combined. Fold in dark chocolate chunks, leaving a few for sprinkling on top of the muffin batter.
Fill greased or paper-lined muffin cups 3/4 of the way full. Bake 20-23 minutes until toothpick comes out clean or with just a few crumbs attached. Makes 10 muffins.