Pulse until a flour forms (about 30 seconds or so).
Add the ripe bananas, almond flour, flax egg, maple syrup, peanut butter, baking soda, and sea salt.
Cover blender and blend on the lowest setting, stopping a few times to scrape down the sides with a spatula. Once the ingredients are combined, transfer to a medium bowl.
Add the walnuts and chocolate chips.
Use a cookie scoop and form 12 muffin tops (I used two cookie sheets to give them space). slice remaining banana into coins and place one on top of each muffin top.
Bake 13-15 minutes.
Store in an airtight container in the fridge for up to one week.
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Love this!!! Have made them countless times. They’re so fluffy and have just the right amount of sweetness. I typically add in a little coconut flour to thicken the batter.
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Love this!!! Have made them countless times. They’re so fluffy and have just the right amount of sweetness. I typically add in a little coconut flour to thicken the batter.
I am so glad! I haven’t made these in a while and now I think it’s time I do!
Hi! can I use coconut flour instead of almond flour? Thanks!