Ingredients:

• 1 ½ c. almond meal
• ¼ c. brown rice flour
• ¼ c. unsweetened cocoa powder
• 1 T. baking powder
• 1/8 t. sea salt
• ¼ c. maple syrup
• ½ c. mashed banana (2 small or 1 ½ medium)
• ¼ c. milk
• 2 eggs
• ¼ c. olive oil
• 15 drops tangerine oil or 1 T. orange zest
• (opt.) 1/3 c. chopped chocolate, mini chocolate chips, or regular chocolate chips

Directions:

1. Prepare muffin tins with paper baking cups or by generously greasing.
2. Combine first five ingredients and whisk to combine.
3. In separate bowl, combine all other ingredients except opt. chocolate chips and whisk until smooth.
4. Add wet mixture to dry mixture and mix well with spatula.
5. Stir in optional chocolate chips.
6. Pre-heat oven to 350 degrees.
7. Spoon batter into muffin cups.
8. Bake for 13 to 15 minutes for mini muffins, or 20 minutes for large muffins.
9. Immediately turn onto rack to cool.

Servings: 36 mini or 12 large muffins