Mini Banana Almond Flour Muffins

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• Step 1

  Preheat the oven to 350 degrees. Line a mini muffin tin with paper liners. In a large bowl or the bowl of a stand mixer, beat the eggs and brown sugar on medium-high until light and fluffy, about 2-3 minutes. Add the bananas and vanilla; beat until combined. With the mixer on low, slowly stream in the vegetable oil until fully incorporated.

• Step 2

  In a separate bowl, whisk together the almond flour, baking soda, cinnamon, and salt. Add the dry ingredients to the banana/sugar/egg mixture and beat on low until just combined. Fold in the chocolate chips. Fill mini muffin tin 3/4 full; bake for 12-15 minutes, or until the edges of the muffins are brown and a toothpick inserted in the center comes out clean.

  **Note: Almond flour bakes differently that regular flour, so the muffins might look a bit over-baked but they will still be moist inside! Just watch them carefully once you hit the 12-minute mark.

• Step 3

  Allow to cool completely on a wire rack. Best served within 24 hours.

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