Optional: 2-3 Tablespoons mini chocolate chips for topping
Instructions
Preheat the oven to 350ºF, and line a muffin tin with muffin cup liners, or grease the pan very well.
In a medium sized mixing bowl, whisk together the almond flour, tapioca starch, cinnamon, sea salt, and baking powder. Set the mixture aside.
Add the maple syrup, banana pieces, melted ghee/butter/avocado oil, eggs, and vanilla into a blender. Blend on low speeds until smooth.
Pour the banana mixture into the flour mixture, and mix until combined. Then stir in 1/3 cup chocolate chips if desired.
Portion the batter evenly into the prepared pan. Sprinkle with the optional additional chocolate chips.
Bake until puffed in the middle and a toothpick inserted into the center comes out clean or with moist crumbs, not batter, 18-22 minutes.
Remove the muffins from the oven, and let them cool for at least 5 minutes before carefully removing them from the pan to continue to cool on a wire/cooling rack.
Serve hot/warm from the oven. Or cool to room temperature and freeze in an airtight container for up to 1 month. Reheat gently in a warm, 200ºF oven until thawed and warmed through, about 20 minutes.
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Notes
Baking powder can have all sorts of additives, and isn't always gluten free or paleo. To be safe, you can make your own by mixing together 1 part baking soda to 2 parts cream of tartar, and use the mixture right away.Over time I've found these muffins can sometimes fall if your bananas are on the riper side or are larger in size, (creating too much moisture to flour ratio). To compensate for that, I've added 1/4 cup of almond flour to my original recipe and the muffins have never sunk since I started making them this way!