Almond Flour Banana Muffins with Chocolate Chips
Moist and flavorful muffins made with almond flour and ripe bananas, perfect for breakfast or a cozy snack.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 2 1/4 cups almond flour
- 1.5 teaspoons baking powder
- 1/4 teaspoon sea salt
- 0.5 teaspoon baking soda
- 3 ripe bananas (12-14 ounces)
- 3 tablespoons monk fruit (or substitute maple syrup or honey)
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
- 2 eggs
Instructions
- Preheat your oven to 350°F (180°C). Line a 12-cup muffin pan with muffin liners or grease it well.
- Whisk together the almond flour, baking powder, baking soda, and sea salt in a large bowl.
- Place the bananas in another bowl. Mash them with a potato masher or fork until almost smooth.
- Add the eggs, monk fruit (or your choice of syrup), and vanilla to the mashed bananas. Mix until combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in half of the chocolate chips.
- Divide the batter evenly among the muffin cups. Sprinkle the remaining chocolate chips on top.
- Bake for 20-22 minutes until the muffins are puffed and golden brown. Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
For best results, use very ripe bananas and feel free to substitute sweeteners. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.