Type what you have

Ingredients

• ✓ almond meal
• coconut flour
• egg white
• water
• parmesan cheese
• italian seasoning
• black pepper
• zucchini
• parsley

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Pour coconut flour into a bowl. Whisk egg whites and water together in a separate bowl. Combine almond meal, Parmesan cheese, Italian seasoning, and black pepper in a separate bowl.
3. 3 Dredge zucchini, in batches, in coconut flour using tongs. Dip into beaten egg whites; toss in almond meal mixture until coated. Arrange battered zucchini on the prepared baking sheet.
4. 4 Bake in the preheated oven until slightly golden, about 20 minutes. Garnish with parsley.

By Megan Olson

Ingredients

• ✓ almond meal
• salt
• thyme
• marjoram
• parmesan cheese
• butter
• nutritional yeast
• onion
• kale
• butternut squash
• ricotta cheese
• almond milk
• nutmeg
• black pepper
• salt
• marjoram
• arrowroot flour
• butter
• olive oil

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 11x13-inch glass baking dish baking with olive oil.
2. 2 Melt 5 tablespoons butter in a saucepan over medium-low heat; cook until bubbling and beginning to brown, 2 to 3 minutes. Stir arrowroot flour into the butter until completely moistened; season with 1 teaspoon marjoram, salt, black pepper, and nutmeg.
3. 3 Pour almond milk over the arrowroot mixture, whisking continually to integrate. Bring mixture to a boil, stir ricotta cheese into the mixture until smooth, and immediately remove saucepan from heat.
4. 4 Pour about 1/3 of the ricotta mixture into the prepared baking dish and spread into an even layer. Layer about half the butternut squash, kale, and onion atop the sauce, respectively; top with about 1/2 of the ricotta mixture. Layer remaining squash, kale, and onion over the second layer of ricotta mixture and then cover with remaining ricotta mixture. Cover the dish tightly with aluminum foil.
5. 5 Bake in preheated oven until the squash is tender, about 30 minutes. Remove and discard aluminum foil.
6. 6 Mash the almond meal, nutritional yeast, 5 tablespoons butter, Parmesan cheese, 1/2 teaspoon marjoram, thyme, and sea salt together with a fork or pastry cutter; spread in a layer atop the gratin.
7. 7 Continue baking until the gratin is bubbling and the topping is browned, 5 to 10 minutes.

By Angela Sackett Superhotmama

Ingredients

• ✓ almond meal
• butter
• sugar
• egg
• cherimoya pulp
• cinnamon
• almond
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch round cake pan.
2. 2 Beat butter and sugar together in the bowl of a stand mixer fitted with the paddle attachment until smooth and creamy. Beat in eggs, one at a time, beating well after each addition. Add almond flour; beat until smooth. Fold in cherimoya pulp and cinnamon. Pour batter into the prepared pan.
3. 3 Bake in the preheated oven for 30 minutes. Top cake with sliced almonds; continue baking until a toothpick inserted into center comes out clean, about 15 minutes more.
4. 4 Cool cake on a wire rack for 5 minutes. Run a knife around edges of the pan to loosen cake; carefully invert onto a serving plate or cooling rack. Cool completely. Dust with confectioners' sugar before serving.

By Buckwheat Queen

Ingredients

• ✓ almond meal
• white sugar
• egg yolk
• heavy cream
• butter
• egg white
• confectioners sugar
• baking powder

Instructions

1. 1 Whisk white sugar and egg yolks together in a saucepan over low heat, or in a metal bowl set over a pan of simmering water. Stir in heavy cream; cook and stir until mixture is very thick. Off heat, stir in butter until combined. Place a sheet of plastic wrap directly on the surface; refrigerate topping 8 hours to overnight.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch springform pan.
3. 3 Whip egg whites together in a glass or metal bowl with an electric mixer until hold firm peaks. Combine almond meal, confectioners' sugar, and baking powder in a separate bowl; fold in ⅓ egg whites with a rubber spatula until combined. Fold in remaining ⅔ egg whites until combined. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until cake top springs back when lightly pressed, about 30 minutes. Cool cake, then remove from the pan, and spread chilled topping onto cake.

By TIGERDYR

Ingredients

• ✓ almond meal
• egg white
• white sugar
• cinnamon
• lemon zest
• vanilla extract
• butter
• confectioners' sugar
• vanilla extract
• bittersweet chocolate

Instructions

1. 1 Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the white sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold in the almond meal, cinnamon, lemon zest, and vanilla.
2. 2 Line a baking sheet with parchment paper. Transfer the meringue to a piping bag with a large plain tip (or a gallon-sized plastic zipper bag with the corner snipped off). Pipe the meringue into ladyfingers about 3 inches long. Set the pan aside and let the meringues dry at room temperature for 2 hours.
3. 3 Preheat an oven to 320 degrees F (160 degrees C).
4. 4 Bake the cookies on the middle oven rack until dried but not yet brown, 15 to 20 minutes. Allow them to cool completely.
5. 5 Make the filling by creaming the butter and confectioners' sugar until smooth. Stir in the vanilla. Meanwhile, melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
6. 6 To assemble the cookies, spread buttercream on the back of a cookie, sandwich it together with another cookie, and dip both ends in the melted chocolate. Let the dipped cookies dry on waxed paper or parchment.

By Herring

Ingredients

• ✓ almond meal
• vanilla sugar
• white sugar
• white sugar
• butter
• all-purpose flour
• all-purpose flour
• applesauce
• cinnamon sugar
• apple
• baking powder
• all-purpose flour
• lemon
• egg
• vanilla sugar
• butter
• white sugar
• white sugar

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper.
2. 2 Combine 3/4 cup plus 2 tablespoons sugar, 1/4 cup butter, and 2 teaspoons vanilla sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition. Beat in lemon zest with the last egg.
3. 3 Combine 2 3/4 cups flour and baking powder. Sift over butter mixture and quickly beat into batter with the electric mixer running on low speed.
4. 4 Combine apple slices, lemon juice, and cinnamon sugar in a bowl and fold into batter. Spread batter onto the prepared baking sheet. Spoon applesauce onto batter and spread out evenly.
5. 5 Combine 1 cup plus 2 tablespoons flour, 1/2 cup cubed butter, 1/2 cup plus 2 tablespoons sugar, almond meal, and 2 teaspoons vanilla sugar in a bowl and mix into streusel. Sprinkle streusel over applesauce.
6. 6 Bake in the preheated oven until streusel is lightly browned and cake is set, about 40 minutes.

By manuela

Ingredients

• ✓ almond meal
• ✓ almond meal
• white sugar
• applesauce
• all-purpose flour
• vanilla extract
• almond extract

Instructions

1. 1 Combine 1/2 cup plus 2 tablespoons almond meal, sugar, applesauce, flour, vanilla extract, and almond extract in a bowl; stir until smooth. Let it firm up in the refrigerator for about 1 hour before using.
2. 2 For later use, place in an airtight container and refrigerate for up to 1 week, or freeze for up to six months.

By nch

Ingredients

• ✓ almond meal
• nutritional yeast
• sea salt

Instructions

1. 1 Combine nutritional yeast, almond meal, and sea salt in a blender. Using short pulses, blend the ingredients just enough to come together.

By Buckwheat Queen

Ingredients

• ✓ almond meal
• egg
• heavy cream
• baking powder
• sea salt

Instructions

1. 1 Beat egg whites in a bowl using an electric mixer until soft peaks form.
2. 2 Beat cream, egg yolks, almond meal, baking powder, and salt together in a separate bowl until smooth and creamy. Fold egg whites into cream mixture until batter is just mixed.
3. 3 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By grace bell

Ingredients

• ✓ almond meal
• pecan
• baking powder
• heavy cream
• egg
• ghee
• vanilla bean paste

Instructions

1. 1 Mix almond meal, pecans, and baking powder together in a large bowl. Whisk heavy cream, eggs, ghee, and vanilla paste together in a separate bowl.
2. 2 Heat a waffle iron to medium-high according to manufacturer's instructions.
3. 3 Mix almond meal mixture and cream mixture together. Let batter rest until thickened, about 5 minutes.
4. 4 Stir batter and cook in the preheated iron according to manufacturer's instructions.

By Buckwheat Queen

Ingredients

• ✓ almond meal
• berry
• water
• coconut milk
• cinnamon

Instructions

1. 1 Place berries in a saucepan over medium heat. Cover saucepan and cook until berries soften and begin to break apart, about 5 minutes. If berries look dry when cooking, add 1 teaspoon of water to the saucepan. Remove from heat.
2. 2 Whisk coconut milk and cinnamon together in a bowl.
3. 3 Transfer berries to a bowl; pour coconut milk mixture over berries and sprinkle almond meal on top.

By Chris Denzer

Ingredients

• ✓ almond meal
• egg white
• sugar
• confectioners sugar

Instructions

1. 1 Preheat the oven to 320 degrees F (160 degrees C). Line baking sheets with parchment paper or a silicone baking mat.
2. 2 Whisk egg whites in a clean metal mixing bowl until thick, about 5 minutes. Whisk superfine sugar into egg whites until thick, glossy, and stiff peaks form, 5 to 8 minutes more.
3. 3 Sift almond meal and confectioners' sugar over beaten egg whites; gently fold in, retaining as much air as possible.
4. 4 Divide meringue into separate bowls to flavor and color, if desired.
5. 5 Spoon meringue into a piping bag fitted with a 3/8-inch tip. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving about 2 inches between cookies.
6. 6 Let cookies stand at room temperature to form a thin skin, about 15 minutes.
7. 7 Lift the baking sheets; let drop from several inches above the work surface to adhere cookies to the baking sheets.
8. 8 Bake in the preheated oven until tops are dry, about 15 minutes; let cool completely on the baking sheets before peeling off the parchment paper, about 45 minutes.

By crazymary98

Ingredients

• ✓ almond meal
• egg
• almond milk coconut milk blend
• maple syrup
• sugar
• vanilla extract
• cinnamon
• baking powder
• salt

Instructions

1. 1 In a medium bowl, mix all ingredients.
2. 2 In a non-stick skillet over medium-low heat, scoop 1/4 cup spoonfuls of batter into pan.
3. 3 Cook 3 to 4 minutes or until golden brown, then flip and cook an additional 1 to 2 minutes on the other side.
4. 4 Serve with fresh fruit & maple syrup.

By Allrecipes Member

Ingredients

• ✓ almond meal
• whole milk
• white sugar
• cinnamon
• espresso powder
• cardamom
• vanilla extract

Instructions

1. 1 Mix milk, almond meal, sugar, cinnamon, espresso powder, and cardamom in a large saucepan; bring to a simmer. Cook, stirring often, over low heat until slightly thickened, 20 minutes. Remove from heat and stir in vanilla extract. Chill in refrigerator until thickened, at least 3 hours.

By help007

Ingredients

• ✓ almond meal
• water
• quinoa
• steel-cut oat
• flaxseed meal
• cinnamon

Instructions

1. 1 Bring water to a boil in a saucepan; add quinoa and oats. Simmer, stirring frequently, until water is absorbed and quinoa is tender, 15 to 20 minutes.
2. 2 Stir almond meal and flaxseed meal into oat-quinoa mixture; pour into a glass container and top with cinnamon. Let cool for about 15 minutes. Transfer to the refrigerator for storage.

By AnneP

Ingredients

• ✓ almond meal
• paprika
• salt
• black pepper
• chicken thigh

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Combine almond meal, paprika, sea salt, and black pepper together in a resealable bag. Put each chicken thigh into bag, 1 at a time; close bag and shake until evenly coated. Place chicken in a glass baking dish.
3. 3 Bake in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By IrisMac

Ingredients

• ✓ almond meal
• all-purpose flour
• butter
• white sugar
• rhubarb
• egg
• white sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Process flour, butter, and 1/4 cup sugar together in a food processor until crumbly; press mixture into bottom of 9x9-inch baking pan.
3. 3 Bake in preheated oven until golden brown, about 15 minutes.
4. 4 Stir rhubarb, egg, 1/4 cup sugar, and almond meal together in a bowl until combined; spread mixture over crust.
5. 5 Bake in preheated oven until bubbling, about 30 minutes.
6. 6 Cool to room temperature on a wire rack before cutting into bars.

By Blenkj

Ingredients

• ✓ almond meal
• butter
• confectioners' sugar
• cornstarch
• all-purpose flour
• nutmeg
• almond

Instructions

1. 1 In a medium bowl, cream together the butter and confectioners' sugar until very light. Gradually add the cornstarch, all purpose flour and nutmeg. Stir until well blended. Turn the dough out onto a lightly floured surface, and knead for a few turns. Divide the mixture into 2 parts. Roll each part into a roll about 6 inches (15 cm) long. Wrap the rolls in plastic wrap or wax paper, and refrigerate for at least 1 hour. These can be refrigerated for up to 1 week.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
3. 3 Unwrap the rolls and slice into 1/2 inch thick slices. Place onto the prepared cookie sheets. Gently press an almond onto the top of each cookie.
4. 4 Bake for 12 to 15 minutes in the preheated oven. When cookies are cooled, store in an airtight tin to preserve crispness.

By Linda-Jane Copley

Ingredients

• ✓ almond meal
• whole wheat flour
• old-fashioned oat
• baking powder
• salt
• egg
• milk
• banana
• canola oil

Instructions

1. 1 Preheat griddle to 375 degrees F (190 degrees C).
2. 2 Mix whole wheat flour, almond meal, oats, baking powder, and salt in a bowl.
3. 3 Beat an egg in a separate bowl. Beat milk, banana, and canola oil into the beaten egg; pour into flour mixture and stir until just combined into a lumpy batter.
4. 4 Pour batter 1/2-cupful at a time onto the hot griddle; cook until edges become crisp and bubbles have formed on the top, 3 to 5 minutes. Flip the pancakes and continue cooking until the bottom of the pancakes are browned, 3 to 5 minutes more.

By Elizabeth B

Ingredients

• ✓ almond meal
• orange
• egg
• saffron powder
• sugar
• baking powder
• orange peel

Instructions

1. 1 Place the oranges in a large saucepan, and add enough water to cover. Bring to a boil, and boil for 2 hours over medium heat. Check occasionally to make sure they do not boil dry. Allow the oranges to cool, then cut them open and remove the seeds. Process in a blender or food processor to a coarse pulp.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Thoroughly grease a 10-inch round cake pan and line it with parchment paper.
3. 3 In a large bowl, beat the eggs and sugar together using an electric mixer until thick and pale, about 10 minutes. Mix in baking powder and saffron (optional). Stir in the pureed oranges. Gently fold in almond meal and candied orange peel (optional); pour batter into the prepared pan.
4. 4 Bake until a small knife inserted into the center comes out clean, about 1 hour. Allow the cake to cool in the pan. Tap out onto a serving plate when cool.

By Lucence

Ingredients

• ✓ almond meal
• water
• almond milk
• polenta
• brown sugar
• vanilla extract
• mixed berry
• ground cinnamon

Instructions

1. 1 Bring water and almond milk to a boil in a medium saucepan. Add polenta and almond meal in a steady stream, whisking constantly to prevent lumps. Reduce heat to low and stir porridge frequently until thick, about 15 minutes. Stir in brown sugar and vanilla extract.
2. 2 Ladle porridge into bowls and top with berries and a dash of cinnamon.

By EVELLINGSON

Ingredients

• ✓ almond meal
• egg white
• white sugar
• almond extract
• confectioners sugar

Instructions

1. 1 Beat egg whites with an electric mixer fitted with the whisk attachment until foamy. Gradually add sugar and almond extract, continuing to beat until very stiff peaks form. Switch to the paddle attachment and mix in almond meal until dough comes together.
2. 2 Cover cookie dough with plastic wrap and refrigerate, 3 hours to overnight.
3. 3 Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
4. 4 Pour confectioners' sugar into a shallow bowl. Roll cookie dough into small balls and coat with confectioners' sugar. Arrange on the baking sheets.
5. 5 Bake cookies in the preheated oven until lightly browned and firm, 10 to 15 minutes.

By Oana

Ingredients

• ✓ almond meal
• butter
• cream cheese
• sucralose sweetener
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
2. 2 Mix together almond meal and melted butter in a small bowl until well combined; spoon into the bottoms of the paper liners and press into a flat crust.
3. 3 Beat together cream cheese, sweetener, eggs, and vanilla in a large bowl with an electric mixer on medium speed until smooth. Spoon evenly over crust layer in the paper liners.
4. 4 Bake in the preheated oven until cream cheese mixture is nearly set in the centers, 15 to 17 minutes. Let cupcakes cool at room temperature until cool enough to handle. Refrigerate before serving, 8 hours to overnight.

By Beth

Ingredients

• ✓ almond meal
• sweet potato
• rolled oat
• hemp seed
• almond butter
• honey
• cinnamon
• vanilla extract
• salt

Instructions

1. 1 Place mashed sweet potato, oats, almond meal, hemp seeds, almond butter, honey, cinnamon, vanilla, and sea salt into a bowl and stir until all ingredients are well combined.
2. 2 Refrigerate the mixture for 15 minutes. Roll chilled mixture into about 20 1-inch balls. Place energy balls back into the refrigerator for 15 minutes until set and cold. Store in a covered container in the refrigerator for 3 to 5 days.

By Tammy Lynn

Ingredients

• ✓ almond meal
• apple
• sugar
• cinnamon
• rice flour
• white sugar
• coconut
• butter
• margarine

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Arrange apple pieces in a baking dish. Sprinkle with sugar, and cinnamon; toss well.
2. 2 In a bowl, combine the rice flour, almond meal, sugar, and coconut. Cut in butter until mixture is fine and crumbly. Sprinkle topping over apples.
3. 3 Cover and bake for 1 hour in the preheated oven, until the apples have lost their shape. Uncover, and continue to bake until crumble is crisp and golden in color.

By MELIS1

Ingredients

• ✓ almond meal
• white sugar
• butter
• egg
• flour
• vanilla extract
• almond extract

Instructions

1. 1 Beat butter and sugar until creamy. Add almond meal, egg, flour, vanilla extract, and almond extract. Stir until smooth and no traces of flour remain.
2. 2 Use at once or fill in an airtight container and refrigerate to use the same day.

By nch

Ingredients

• ✓ almond meal
• almond
• white sugar
• baking soda
• cinnamon
• butter
• cream cheese
• sour cream
• pumpkin puree
• sugar
• egg
• cinnamon
• ginger
• vanilla extract
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Whisk almond meal, slivered almonds, 1/4 cup sugar, baking soda, and 1/4 teaspoon cinnamon together in a bowl; stir in butter until almond mixture is evenly moistened. Pour almond mixture into a 10-inch springform pan and press firmly into the bottom.
3. 3 Bake in the preheated oven until crust is set, about 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C). Place a pan of hot water onto the bottom rack of the oven to help reduce cracking in the cheesecake.
4. 4 Beat cream cheese, sour cream, pumpkin puree, 1 cup sugar, eggs, 1 teaspoon cinnamon, ginger, vanilla extract, and salt together in a large bowl using an electric mixer, scraping bottom and sides of bowl frequently, until filling is smooth. Pour filling over hot crust.
5. 5 Place pan on the center rack in oven and bake until cheesecake peaks in the center, 1 hour to 1 hour 15 minutes. Cool to room temperature before removing sides of pan. Transfer cheesecake to a serving plate and cover loosely with plastic wrap. Chill in refrigerator before serving, at least 2 hours.

By SEAMSTERRIFIC

Ingredients

• ✓ almond meal
• blackberry
• white sugar
• vanilla extract
• all-purpose flour
• white sugar
• baking powder
• salt
• cinnamon
• milk
• butter
• almond

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir blackberries, 2 tablespoons sugar, and vanilla extract together in a bowl; let rest, 15 to 20 minutes.
3. 3 Whisk flour, 3/4 cup sugar, almond meal, baking powder, salt, and cinnamon together in a bowl. Stir milk into flour mixture until batter is just combined.
4. 4 Melt 6 tablespoons butter in a skillet over medium-high heat; pour into the bottom of an 8x12-inch baking dish. Pour batter on top of melted butter and use a spatula to gently distribute batter without mixing it into butter, leaving a 1-inch butter border around the sides of the dish.
5. 5 Scatter blackberries over the batter and spoon any accumulated blackberry juices over the top.
6. 6 Bake buckle in the preheated oven until crisped and browned around the edges, about 1 hour.
7. 7 Melt remaining butter in a small skillet over medium-high heat. Cook and stir almonds in hot butter until golden brown and toasted, 2 to 3 minutes. Sprinkle toasted almonds over blackberry buckle and cool buckle to room temperature.

By John Mitzewich

Ingredients

• ✓ almond meal
• butter
• white sugar
• raspberry
• kidney bean
• egg
• butter
• raspberry extract
• almond extract
• white sugar
• baking powder
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with 1 teaspoon butter. Sprinkle 1/2 cup sugar around the bottom the sides of the pan.
2. 2 Place raspberries in a fine-mesh strainer set over a bowl; press and scrape with a spoon to squeeze out juice. Discards seeds and skins.
3. 3 Combine raspberry juice, kidney beans, almond meal, eggs, 1/2 cup melted butter, raspberry extract, and almond extract in a food processor; process until smooth.
4. 4 Pour kidney bean mixture into a large bowl. Mix in 3/4 cup sugar, baking powder, and salt until blended. Pour into the prepared pan.
5. 5 Bake in the preheated oven until a knife inserted into the center comes out clean, about 40 minutes. Run a sharp knife around the edges of the cake; cool in the pan for 10 to 15 minutes. Remove ring and transfer cake to a serving platter.

By Fabienne Riesen

Ingredients

• ✓ almond meal
• all-purpose flour
• whole wheat flour
• baking powder
• baking soda
• cinnamon
• salt
• white sugar
• butter
• egg
• vanilla extract
• milk
• yogurt
• banana
• raspberry
• dark chocolate chip

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or fill with paper liners.
2. 2 Mix almond meal, all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt together in a bowl.
3. 3 Beat butter and sugar together in a separate bowl until light and fluffy. Add eggs, one by one, beating until each is incorporated. Stir vanilla into the butter mixture.
4. 4 Mix milk and yogurt together in a separate bowl. Add butter mixture, alternating with milk mixture, to the flour mixture until just incorporated. Stir mashed banana into batter; fold in raspberries and chocolate chips. Fill muffin cups 3/4-full with batter.
5. 5 Bake on the middle rack in the preheated oven until a toothpick inserted in the middle of the muffins comes out clean, 18 to 25 minutes.

By naturalbornhealer