Banana Almond Chocolate Chip Muffins Recipe

Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with liners.

Mix gluten-free flour protein powder baking soda cacao powder and salt in a large bowl.

Place mashed bananas turbinado sugar melted butter and egg in the bowl of an electric mixer fitted with a paddle attachment; beat on medium speed until well-blended and airy. Add flour mixture; mix until batter is evenly moistened. Stir in chocolate chips and sliced almonds.

Scoop the batter into the muffin tin filling each liner 2/3 of the way full.

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean 25 to 30 minutes. Let muffins cool on wire rack before serving about 10 minutes.