Almond Flour Muffins

Preheat the oven to 350ºF and line a muffin tin with 12 liners. On a plate, use a fork to mash the bananas until smooth, then add them to a large bowl, along with the almond flour, eggs, maple syrup or honey, baking powder, salt, vanilla, and oil. 2. Stir well, until the batter is smooth. It will be thicker than normal muffin batter. Fold in the chocolate chips, or berries, if using. 3. Use a heaping 1/4 cup measure to scoop the batter into each muffin liner. Bake until the tops are lightly golden, about 25 minutes. 4. Let the muffins cool completely, then serve. For best shelf life, store these in an airtight container in the fridge for up to a week. 5. prep5 mins 6. cook0 mins 7. total5 mins