Mini Almond Flour Banana Chocolate Chip Muffins

Dear Everyone in the World,

WHY HAVEN’T YOU TOLD ME ABOUT BAKING WITH ALMOND FLOUR BEFORE?????

Sorry for yelling.

Love,

MeI opened my fridge yesterday and spied the huge bag of almond flour I bought in Paris last spring (otherwise known as The Time I Went To Paris And The Only Souvenirs I Bought Were Food) that was {{GASP!}} about to expire!! Rather than let my beautiful Parisian memories go to waste, I decided to a little baking-with-almond-flour experiment.

Usually when I conduct a baking experiment in my kitchen, it goes 50-80% wrong and I send the failed baked goods with Mike into work and his fancy lawyer co-workers that I should try harder to impress work peeps eat them anyway and give me compliments and I feel super good about myself because even when I fail at baking I still make wicked delicious things. Right? Right.

So when I finally had a baking experiment success, I couldn’t help but feel a little mad at you, everyone in the world, for not telling me about almond flour sooner. I could have been baking 100% DELICIOUS things and sending them into Mike’s work and being impressive all along!! What the heck??? I forgive you.Baking with almond flour makes these muffins really really not dry (for lack of a better word) (AHEM…moist. MOIST! THESE MUFFINS ARE SO MOIST.) with very little added oil. Who knew???

And the flavor is out-of-this-WORLD. Try them! Try them!! I promise to never say moist again.

Mini Almond Flour Banana Chocolate Chip Muffins

makes 36 mini muffins

Ingredients

• 2 eggs
• 1/2 cup brown sugar
• 2 very ripe bananas, mashed
• 1 teaspoon vanilla
• 1/4 cup vegetable oil
• 2 cups almond flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup semi-sweet chocolate chips

Directions

1. Preheat the oven to 350 degrees. Line a mini muffin tin with paper liners. In a large bowl or the bowl of a stand mixer, beat the eggs and brown sugar on medium-high until light and fluffy, about 2-3 minutes. Add the bananas and vanilla; beat until combined. With the mixer on low, slowly stream in the vegetable oil until fully incorporated.
2. In a separate bowl, whisk together the almond flour, baking soda, cinnamon, and salt. Add the dry ingredients to the banana/sugar/egg mixture and beat on low until just combined. Fold in the chocolate chips. Fill mini muffin tin 3/4 full; bake for 12-15 minutes, or until the edges of the muffins are brown and a toothpick inserted in the center comes out clean.**
3. Allow to cool on a wire rack. Best served within 24 hours.

**Almond flour bakes differently that regular flour, so the muffins might look a bit over-baked but they will still be moist inside! Just watch them carefully once you hit the 12-minute mark.