Dark Chocolate Banana Muffins

The dark chocolate cocoa powder sets these apart from other gluten-free muffins. You could use regular, but why? I love these when I am craving a sweet breakfast or want a healthy dessert at night. I keep them in the freezer and take a few out at a time.
See the original recipe at https://www.ambitiouskitchen.com/healthy-chocolate-banana-bread/


·  3 very ripe medium bananas, mashed (about 1 ¼ cups)

·  3 eggs

·  ¼ cup pure maple syrup

·  1 teaspoon vanilla extract

·  2 ½ cups packed almond flour

·  ½ cup Hershey’s Special Dark cocoa powder

·  1 teaspoon baking soda

·  1/2 teaspoon salt

·  ½ cup dark chocolate chips

·  Sea salt, for sprinkling on top


Preheat the oven to 350 degrees F. Spray a 12 cup muffin tin with nonstick cooking spray. If using liners, spray those as well. In a large bowl, whisk together the mashed bananas, eggs, maple syrup and vanilla extract until well combined. Add in the almond flour, cocoa powder, baking soda, and salt. Using a wooden spoon, stir to combine. Fold in the chocolate chips. Divide batter evenly among 12 muffin cups. Sprinkle with a little bit of sea salt. Bake for 18-23 minutes at 350 degrees or until toothpick comes out clean.