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    Home » Recipes » Muffins

    Almond Flour Banana Muffins with Chocolate Chips

    Published: Jan 31, 2022 · Modified: Jan 12, 2023 by Megan Weimer · This post may contain affiliate links.

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    Jump to Recipe Print Recipe
    Almond Flour Banana Muffins with Chocolate Chips
    Gluten Free Almond Flour Banana Muffins

    These almond flour banana muffins with chocolate chips are healthy, paleo, and grain free, bursting with light banana flavor and melty dark chocolate chips. They are made with 10 ingredients and come together within 20 minutes, making them the easiest healthy breakfast, dessert, or snack!

    a stack of gluten free almond flour banana muffins

    These are the best gluten free muffins I ever ever eaten. They're fluffy, moist, and insanely delicious!

    I love meal prepping these almond flour banana muffins at the beginning of the week and having them made ahead of time for an on-the-go breakfast or an easy sweet snack. They're made with 10 wholesome ingredients and are sweetened with overripe bananas and honey. That means there is no refined sugar and absolutely no guilt.

    If you love muffins, you should make my cinnamon streusel muffins, small batch blueberry muffins, white chocolate chip muffins, and almond flour pumpkin muffins!

    Jump to:
    • Why You'll Love This Recipe
    • Ingredient Notes
    • Substitutions
    • Step by Step Instructions
    • Expert Baking Tips
    • Additions and Variations
    • How to Store
    • Frequently Asked Questions
    • 📖 Recipe
    • 💬 Comments

    Why You'll Love This Recipe

    • The muffins are gluten free, grain free, and paleo because of almond flour.
    • They're naturally sweetened with bananas and honey.
    • The muffins come together in under 30 minutes.
    • They make a healthy and delicious on-the-go snack or breakfast.

    Ingredient Notes

    Here are some notes on the ingredients used. For quantities, see the recipe card below.

    almond flour banana chocolate chip muffin ingredients
    • Overripe bananas - You will need 2-3 bananas for this recipe. The bananas should be quite soft with brown speckles. These bananas have the sweetest flavor.
    • Almond flour - Almond flour makes these banana chocolate chip muffins super moist. I recommend using super-fine almond flour for the best consistency.
    • Baking powder - This is a leavener to help the muffins rise. See this baking powder recipe if you are following the paleo diet.
    • Baking soda - An additional ¼ teaspoon of baking soda helps the muffins rise even more.
    • Sea salt
    • Eggs - 2 large eggs will give the muffins structure.
    • Tahini - This adds some moisture to the muffins and additional nutrients. Make sure you tahini is high quality and mixed thoroughly.
    • Honey - This adds a little extra sweetness to the banana muffins. I used wildflower honey but any type of honey will work in this recipe. Two of my favorites are Manuka and Buckwheat. Raw honey is best if you are following the paleo diet.
    • Pure vanilla extract
    • Apple cider vinegar - This is typically used when making gluten free bread to help strengthen the dough. It seems to help these gluten free muffins too!
    • Chocolate chips - I used a combination of normal and mini dark chocolate chips, but any size will do. Dark chocolate chunks would be delicious. You can use cacao nibs or Hu Chocolate Gems to make this recipe completely paleo.

    Substitutions

    • Instead of honey, use maple syrup.
    • Cacao nibs can be used instead of chocolate chips.
    • Two flax eggs can be used instead of chicken eggs to make this recipe vegan.
    • Creamy almond butter or cashew butter can be used instead of tahini.

    Step by Step Instructions

    These almond flour banana chocolate chip muffins are a breeze to make. All you need is a bowl, a whisk, and a rubber spatula or wooden spoon.

    Step 1: Mash the Bananas

    Mash the overripe bananas in a bowl with a fork until the consistency is smooth.

    three bananas in a clear bowl
    a fork mashing bananas in a bowl
    Mashed bananas in a bowl with a fork

    Step 2: Whisk Together the Dry Ingredients

    With a whisk or fork, combine all of the dry ingredients in a separate bowl.

    a whisk in a bowl of almond flour

    Step 3: Mix Together the Wet Ingredients

    Add all the wet ingredients to the mashed bananas and combine with a rubber spatula, whisk, or wooden spoon.

    eggs, tahini, honey, vanilla, and apple cider vinegar in bowl of mashed bananas
    a whisk in a bowl of wet ingredients for almond flour banana muffins

    Step 4: Add the Dry Ingredients to the Wet Ingredients

    Fold the dry ingredients into the wet ingredients with a rubber spatula or wooden spoon.

    almond flour being poured into bowl of wet ingredients for almond flour banana muffin recipe
    a bowl of almond flour banana muffin batter

    Step 5: Fold in the Chocolate Chips

    Finally, fold in the chocolate chips and other mix-ins of your choice. I used a combination of allergy friendly chocolate chips and mini chocolate chips.

    chocolate chips in banana muffin batter

    Step 6: Scoop into Muffin Pan and Bake

    With a cookie scoop, fill each muffin liner ¾ of the way full. Top with additional chocolate chips and bake at 400 degrees Fahrenheit for 14-17 minutes.

    scooping muffin batter into muffin pan
    gluten free banana muffin batter in a muffin tin with chocolate chips on top

    Hint: When the almond flour banana muffins are done baking, a toothpick should come out of the center cleanly with only a few moist crumbs on it.

    Expert Baking Tips

    • Use brown bananas - bananas that have brown speckles and are slightly soft are best for this recipe. Overripe, brown bananas are easier to mash than yellow bananas and are also more fragrant.
    • Measure almond flour correctly - be sure to spoon and level your almond flour. Compacted almond flour can cause dry muffins.
    • Don't overbake the muffins - overbaked muffins are tough and dry, so keep an eye on your oven and use the toothpick test to determine if they are done. These banana chocolate chip muffins will be moist, so don't let that scare you!
    a macro photo of a chocolate chip banana muffin

    Additions and Variations

    Here are a few different things you can add to the muffins instead of chocolate chips.

    • Nuts - some of my favorites are raw walnuts, pecans, and pistachios.
    • Dried fruit - add dried tart cherries, cranberries, apricots, or raisins.
    • Spices - add about ½ teaspoon of warming spices like cinnamon, nutmeg, allspice, and clove.

    How to Store

    Allow the muffins to cool completely on a wire rack and then transfer to an airtight container. Wait for the chocolate to cool and harden before stacking the muffins on top of each other. If you don't want to wait and the chocolate is still slightly melty, do not stack them since they could get stuck.

    The muffins will last for about 4 days on the counter and about a week in the refrigerator. You can freeze these muffins in an airtight container for up to one month.

    Enjoy these muffins warm, at room temperature, or straight from the fridge.

    three banana muffins on a tray. One has a bite taken out of it

    Frequently Asked Questions

    Are these low carb?

    No, they aren't low carb. Bananas are actually a carb themselves. However, this recipe is low in processed carbohydrates.

    Can I substitute the almond flour with something else?

    No, you cannot substitute almond flour. Using a different grain free flour will cause the muffins to rise differently. Make sure to use almond flour and not almond meal.

    Can I make mini muffins?

    Yes, you can! This recipe will make about 24 mini muffins. The baking time will be shorter, so check you mini muffins after about 10 minutes.

    For More Gluten Free Recipes, Check Out My

    • A mini flourless chocolate cake dusted with powdered sugar.
      Mini Flourless Chocolate Cake
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      Chewy Molasses Crinkle Cookies
    • Almond flour pumpkin muffins on a cooling rack on parchment paper.
      Almond Flour Pumpkin Muffins
    • Pecan chocolate chip cookies on a wire rack topped with sea salt.
      Brown Butter Pecan Chocolate Chip Cookies

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    PS: if you try this recipe, please leave a star rating below! Make sure to follow along on Instagram and Pinterest to catch all the new and tasty recipes at Dollop of Dough.

    📖 Recipe

    A stack of almond flour banana muffins with chocolate chips

    Almond Flour Banana Muffins with Chocolate Chips

    Megan Weimer
    These almond flour banana muffins with chocolate chips are healthy, paleo, and grain free, bursting with banana flavor and melty dark chocolate.
    4.50 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Breakfast and Brunch
    Cuisine American
    Servings 12 muffins
    Calories 292 kcal

    Ingredients
      

    • 2-3 mashed bananas
    • 2 cups almond flour
    • 1 ½ teaspoon baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon sea salt
    • 2 eggs
    • ¼ cup tahini
    • ¼ cup honey
    • 1 teaspoon vanilla extract
    • 1 teaspoon apple cider vinegar
    • 1 cup chocolate chips

    Instructions
     

    • Preheat the oven to 400F. Line a 12-cup muffin pan with muffin liners.
    • Mash the overripe bananas in a bowl with a fork until the consistency is smooth.
    • In a separate bowl, whisk together the dry ingredients. Set aside.
    • Add the wet ingredients to the mashed bananas and mix until well incorporated. Slowly fold in the dry ingredients until just combined.
    • Gently fold in the chocolate chips.
    • With a cookie scoop, fill each muffin liner about ¾ of the way full. Sprinkle a few extra chocolate chips on top. Bake for 14-17 minutes until the muffins have risen and the tops are golden brown.
    • Allow the muffins to cool slightly before removing from the muffin pan and enjoy!

    Notes

    Tahini substitution: almond butter or cashew butter can be substituted. Just make sure they are the "creamy" style and not "chunky".
    Storage: transfer muffins to a wire rack and allow to cool completely before placing them in an airtight container. Make sure the chocolate has cooled and hardened before stacking the muffins on top of each other. The muffins will keep for 4 days on the counter or 7 days in the refrigerator. You can freeze them for up to one month. Enjoy these muffins warm, at room temperature, or straight from the fridge.

    Nutrition

    Serving: 1Calories: 292kcalCarbohydrates: 33gProtein: 7gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 12gCholesterol: 31mgSodium: 152mgFiber: 5gSugar: 21g
    Keyword almond flour banana muffins, breakfast, chocolate chip banana muffins, gluten free, paleo
    Tried this recipe?Let us know how it was!

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    About Megan Weimer

    Megan Weimer is the recipe developer, writer, and food photographer behind Dollop of Dough. Since 2021, she's been inspiring home bakers to create low-key, yet elevated desserts that range from traditional to allergy-friendly.

    Reader Interactions

    Comments

    1. Paige

      February 07, 2022 at 9:57 pm

      5 stars
      So delicious for breakfast

      Reply

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    Hi there, I'm Megan!

    Welcome to Dollop of Dough! Here you will find recipes for desserts, drinks, and sweet snacks that are easy to prepare and delicious. There's gluten free, vegan, and paleo options abound!

    Read more about Megan here!

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