Ingredients

• 1 1/3 cups gluten-free baking mix (such as Arrowhead Mills®)
• 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®)
• 6 tablespoons unsalted butter, melted
• 1 1/2 egg
• 3/4 cup semisweet chocolate chips
• 1/2 cup sliced almonds

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with liners.
2. Mix gluten-free flour, protein powder, baking soda, cacao powder, and salt in a large bowl.
3. 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.
4. Scoop the batter into the muffin tin, filling each liner 2/3 of the way full.
5. 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.