Almond Banana Muffins!

Ok, if the bacon wrapped sweet potatoes were the prom queen of my ladies night, the almond banana muffins were definitely first runner-up, ready to take the crown at a moments notice!

What you'll need:

1 cup almond butter

1 cup almond flour

4 medium ripe bananas, mashed

2 eggs

1 teaspoon baking powder

1 teaspoon baking soda

1 tablespoon ground cinnamon (maybe even a little more if you like cinnamon)

1 tablespoon of vanilla

1/2 cup plus more for topping muffins Enjoy Life Chocolate Chips (Dairy-Free, Soy Free, Gluten-Free) – I find mine at Whole Foods

Here's how you make them:

Preheat oven to 350 degrees. Grease pan or use liners (I used liners - much easier!)

In a mixing bowl, combine all ingredients except chocolate chips and mix everything is incorporated. *Side note - I used my Kitchen Aid stand mixer. You can definitely make these with a hand mixer, but with the stand mixer I was able to put the bananas in whole without having to mash them, made it much easier!* Now stir chocolate chips into batter. Pour batter into prepared muffin tin filling all 12 cups evenly. Top muffins with a few additional chocolate chips. Bake for 20 – 25 minutes, or until golden and a toothpick inserted in center comes out clean. Let the muffins cool and remove from pan.

I baked mine for exactly 20 minutes and they cam out perfectly! Next time I make them I won't use the chocolate chips (not a huge chocolate fan). I know Ginesa made these last night using diced apples, raisins and nutmeg. I think I'll steal her idea and use apples in mine next time around! Also, these these freeze really well! I wrapped the left-over muffins individually and popped them in the freezer. Just sit one on the counter to thaw and they're as good as fresh-out of the oven!