Ingredients:

  • 3 large overripe bananas, mashed (approx. 340g)
  • 1/2 cup natural creamy peanut butter (125g)
  • 1 large egg (50g)
  • 1/4 cup maple syrup (60ml)
  • 1 tsp vanilla extract (5ml)
  • 1 1/2 cups almond flour (190g)
  • 1 tsp baking soda (5g)
  • 1/2 tsp salt (3g)
  • 1 tsp ground cinnamon (2g)
  • 1/4 cup dark chocolate chips (35g)
  • 1/4 cup crushed walnuts (30g)

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 12-cup standard muffin tin with paper liners.
  2. In a large mixing bowl, use a fork to mash the overripe bananas until they reach a smooth, liquid consistency.
  3. Whisk in the peanut butter, egg, maple syrup, and vanilla extract until the batter is a uniform, pale brown color.
  4. Sift the almond flour, baking soda, salt, and ground cinnamon directly into the wet mixture.
  5. Using a spatula, gently fold the ingredients together until no streaks of flour remain.
  6. Fold in the dark chocolate chips and crushed walnuts.
  7. Divide the batter evenly among the 12 liners, filling each approximately 3/4 full.
  8. Bake for 18-22 minutes, or until the tops are golden-brown and a toothpick inserted into the center comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.