Banana Almond Chocolate Chip Muffins - cooking recipe

Ingredients
    1 1/3 cups gluten-free baking mix (such as Arrowhead Mills(R))
    1 scoop vanilla protein powder (optional)
    1 1/4 teaspoons baking soda
    1 teaspoon cacao powder (optional)
    1/2 teaspoon coarse salt
    3 overripe bananas, mashed
    1/2 cup turbinado sugar (such as Sugar in the Raw(R))
    6 tablespoons unsalted butter, melted
    1 1/2 egg
    3/4 cup semisweet chocolate chips
    1/2 cup sliced almonds
Preparation
    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.

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