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!
Equipment
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Ingredients
- 2-3 mashed bananas
- 2 large eggs room temperature
- ¼ cup tahini
- ¼ cup honey
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 2 cups almond flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 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 large mixing bowl with a fork until the consistency is smooth.2-3 mashed bananas
- Whisk the eggs, tahini, honey, vinegar, and vanilla into the mashed bananas until well incorporated.2 large eggs, ¼ cup tahini, ¼ cup honey, 1 teaspoon vanilla extract, 1 teaspoon apple cider vinegar
- In a separate bowl, whisk together the almond flour, baking powder, baking soda, and salt. Set aside.2 cups almond flour, 1 ½ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt
- Slowly fold in the dry ingredients into the wet ingredients until just combined. Gently fold in the chocolate chips.1 cup 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
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