Almond Flour Banana Muffins with Chocolate Chips

These almond flour banana muffins with chocolate chips are 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 breakfast, dessert, or snack!

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, just like my honey banana bread!

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
• Storage and Freezing
• Frequently Asked Questions
• More Gluten Free Recipes
• 📖 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 delicious on-the-go snack or breakfast.

Ingredient Notes

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

• 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.

Step 2: Whisk Together the Dry Ingredients

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

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.

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.

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.

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.

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

1. 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.
2. Measure almond flour correctly - be sure to spoon and level your almond flour. Compacted almond flour can cause dry muffins.
3. 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!

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.

Storage and Freezing

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.

Frequently Asked Questions

More Gluten Free Recipes

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