Banana Almond Chocolate Chip Muffins

• 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

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.

baking mix, baking soda, cacao powder, coarse salt, overripe bananas, turbinado sugar, unsalted butter, egg, semisweet chocolate chips, almonds

Taken from www.allrecipes.com/recipe/246478/banana-almond-chocolate-chip-muffins/ (may not work)