Luckily I was creating this recipe and typing it at the same time so I don’t need to tease you with a picture until I get around and publish the recipe. Here you go and I hope you enjoy!
Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
Mix bananas, egg, coconut sugar, almond butter, cocoa powder, vanilla extract, baking soda, cinnamon, and sea salt together in a bowl using an electric mixer; add almond flour and tapioca flour and mix well. Fold chocolate chips into batter and spoon into the prepared muffin cups.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes.
Per Serving: 94 calories; protein 1.7g; carbohydrates 14.8g; fat 3.8g; cholesterol 18.6mg; sodium 193mg.
The best flavour of the flour could make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which not always rise as well as clear bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.