Gluten-Free Muffins (Print Version)

# Ingredients:

01 - 3 ripe bananas with plenty of brown spots.
02 - 3 large eggs at room temperature.
03 - 1 tsp real vanilla.
04 - 1 tsp ground cinnamon.
05 - 1 tsp baking soda for rising.
06 - 1/2 tsp baking powder for extra lift.
07 - 1/4 tsp salt.
08 - 3 cups of almond flour.
09 - 1/4 cup dark chocolate chips or chunks.
10 - Non-stick spray or oil for tin.

# Instructions:

01 - Set oven to 350F. Coat muffin tin lightly with spray.
02 - Mix the bananas, eggs, vanilla, spices, salt, and leavening agents until it's smooth.
03 - Stir in almond flour just until combined, then fold in chocolate chips by hand.
04 - Scoop batter into muffin cups evenly. Bake for 25-30 minutes. Muffins should turn golden, and a toothpick should come out dry.
05 - Let muffins cool for about 20 minutes before enjoying.

# Notes:

01 - Always use soft, spotty bananas.
02 - Don't cover muffins too tightly for storage.
03 - Freeze leftovers for up to 3 months.
04 - Check for doneness as early as 17 minutes in.

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