Ingredients

• 2 ⅔ cups Almond Flour (299 g)
• ⅓ cup Cornstarch (43 g)
• 1 ¼ tsp Baking Powder
• ¾ tsp Baking Soda
• 1 ½ tsp Cinnamon (optional)
• 1 ¼ tsp Kosher Salt
• ⅔ cup Maple Syrup (160 ml)
• 2 ½ medium ripe Bananas, mashed (250 g)
• 3 Eggs, room temperature
• 1 Tbsp + 1 tsp Vanilla Extract (20 ml)
• 3 Tbsp Cocoa Powder (18 g)
• Chocolate Chips or Chunks, plus extra for topping, optional

Instructions

1. Preheat oven to 400°F and line a muffin tin with paper liners. For taller, fluffier muffins, only fill every-other muffin well.
2. Blender method: Combine all ingredients except cocoa powder and chocolate chips in a blender. Blend until smooth and creamy.
3. By hand: Whisk all dry ingredients together in a large bowl. In a separate bowl, mash the bananas well, then whisk in the eggs, maple syrup and vanilla until well combined. Add the wet ingredients to the dry ingredients and mix until just combined. A few lumps in the batter are perfectly fine.
4. Divide batter in half between two bowls. Sift the cocoa powder into one bowl and stir until well combined. Fold mini chocolate chips into both batters.
5. Using a small cookie scoop (#60 or 1 tablespoon), alternate adding vanilla and chocolate batters to each muffin cup until about ¾ full.
6. Top each muffin with chocolate chunks and additional mini chips if desired.
7. Bake at 400°F for 5 minutes, then without opening the oven door, reduce the temperature to 350°F and continue baking for 13–15 minutes, or until a toothpick inserted comes out with a few moist crumbs.
8. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely and enjoy!
9. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.