Actually, that should read Banana Muffins with Almond Flour…and Dark Chocolate… and Espresso…
Do I have your attention? I hope so. The mention of chocolate AND espresso would definitely get me, so if you perked up when you read that title you are my kind of people.
Let’s make muffins!
We’re pretty picky about our muffins in this house and if they aren’t really, really delicious I end up freezing a good portion of the batch and then throwing out those frozen muffins three months later. Don’t pretend you don’t know what I’m talking about. Anyway, I did not have that problem with these muffins. They were gone fast. When you try them you’ll understand why. They’re fluffy, moist and filled with little bites of dark chocolate that make me very happy. I’m also happy that they’re healthier than your average muffin because they contain both almond flour and whole wheat flour. You’re welcome my friends. You are welcome.
Anything Special You Need to Know?
*Make sure you use almond flour and not almond meal for these muffins. What the heck is the difference? Read this.
*I use whole wheat pastry flour all the time. All. The. Time. If you have never tried it then please let me convince you to do so. It will change your life. It is the perfect way to amp up the nutrition in just about anything you bake without sacrificing anything. It’s kind of a miracle. Am I overselling? I’m overselling. Just try it sometime ok?
Banana Muffins with Almond Flour… And Dark Chocolate… and Espresso
- 1 1/2 cups almond flour
- 1 3/4 cups whole wheat pastry flour*
- 4 tsp baking powder
- 1/2 tsp salt
- 3 ripe bananas mashed
- 2 eggs
- 3/4 cup buttermilk
- 1/4 cup oil
- 2 tsp vanilla
- 1/2 cup cane sugar
- 1/3 cup dark brown sugar
- 2 tsp instant espresso powder***
- 3/4 cup dark chocolate chips or chunks***
- Mini chocolate chips and coarse sugar for sprinkling.***
- Mix together the flours, baking powder and salt. Set aside.
- In a large bowl combine the bananas, eggs, buttermilk, oil, vanilla, sugars and espresso powder. Mix well.
- Add in the flour mixture and mix until just combined.
- Fold in the chocolate.
- Let the batter rest 15 minutes while the oven heats.
- Fill the greased or lined muffin cups with the batter and sprinkle each muffin with coarse sugar and mini chips, if using.
- Bake at 425 for 5 minutes, then lower the heat to 375 and bake for 10-15 minutes more.
- Makes 14 muffins.**
**I usually fill a 12-muffin tin and then bake a couple of muffins in ramekins.
Let me know what you think!
If you like this Banana Muffins with Almond Flour Recipe then please check out my Banana Bread with Oat Flour, Chocolate & Cinnamon Sugar. It might just be your new favourite banana bread recipe.