Banana-Almond- Chocolate chip Muffins

Bring the new mom some joy with these delicious lil muffins.

Ingredients

• 1 1/2 cup blanched almond flour

• 1 cup sprouted wheat or white flour

• 1 teaspoon baking powder

• ½ teaspoon salt

• 3-4 overripe bananas

• 3 pasture-raised eggs

• 1/3 cup softened grass-fed butter

• 1/3 cup maple syrup

• 1 tablespoon almond extract

• 1 cup mini chocolate chips

• sliced almonds for topping (optional)

Directions

1. Preheat oven to 350F. Spray a mini muffin with non-stick avocado or coconut oil cooking spray.

2. Whisk dry ingredients in a large bowl.

3. Mash bananas on a plate with a fork or potato masher.

4. Mix bananas, eggs, butter (make sure it’s not too hot), and maple syrup in a medium bowl with an electric hand mixer until creamy (1-2 minutes).

5. Add almond extract to wet ingredients and stir.

6. Add wet ingredient mixture to the dry ingredients and stir just until combined.

7. Fold in chocolate chips.

8. Spoon approximately 1 ½ tablespoons of batter into each mini muffin cup. The batter should come just to the edge of the cup.

9. If using, gently press a few almonds into the top of each muffin.

10. Bake for 16-18 minutes, until they are golden brown around the edges.

11. Let muffins cool in the pan for 5 minutes.

12. If not eaten over the next few days, muffins can be frozen for up to a month.

Recipe adapted from Shelley Rahim’s New Mother Caregiving.