Almond banana chocolate muffins –Hey, y’all! Get ready to whip up some deliciousness in the kitchen. Today, we’re diving into a fabulous creation that’s not just tasty but also gluten-free and vegan! These Chocolate Cranberry Almond Banana Muffins are perfect for breakfast or a sweet snack, and best of all, they only require one bowl. Let’s get started!
Chocolate Cranberry Almond Banana Muffins
Check out this mouthwatering image of our muffins:
Ingredients:
- 2 ripe bananas, mashed
- 1/2 cup almond butter
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup gluten-free flour blend
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup chocolate chips
- 1/3 cup dried cranberries
- 1/4 cup chopped almonds (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, combine the mashed bananas, almond butter, maple syrup, and vanilla extract. Mix well until all the wet ingredients are nicely blended together.
- Add in the gluten-free flour, baking powder, baking soda, and salt. Stir until just combined. Be careful not to overmix!
- Gently fold in the chocolate chips, dried cranberries, and chopped almonds, if using.
- Scoop the muffin batter into the prepared muffin tin, filling each cup about 2/3 of the way full.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
And there you have it, folks! These Chocolate Cranberry Almond Banana Muffins are not only simple to make but also packed with flavor and nutrition. Perfect for sharing or enjoying all by yourself. Now, let’s get to baking and bring some joy to your kitchen!