I have these muffins in the oven right now. I made a big batch since I want to take some to a potluck at our friends’ out on Sauvie Island. Such a perfect day for a drive out there.

This recipe will yield 24 regular sized muffins or 48 mini muffins.

Ingredients

4 1/2 cups almond meal (I like to use Honeyville almond flour, although I wish it was organic)
4 ripe bananas
1/2 tsp real salt or Celtic sea salt (I buy both from Azure Standard)
1 tsp baking soda
2 tbsp cinnamon powder, sweet
1/4 lbd melted butter
6 farm fresh eggs (I used eggs from KTF vendor Cascade Grass Fed)
1 cup dark chocolate chips
2 cups walnuts, chopped

Directions

1. Mash bananas in a mixing bowl with a fork or stick blender.
2. Add eggs and butter and mix together.
3. In another mixing bowl, add almond flour, baking soda, salt, cinnamon and stir until there are no clumps.
4. Add the dry ingredients bit by bit to the wet ingredients while stirring.
5. Add walnuts and chocolate chips.
6. Scoop into your muffin tins. I find that almond flour muffins tend to stick a lot more than grain flour muffins, so I prefer to use muffin papers.
7. Bake on 350F for appx 15 minutes.

Enjoy!