A simple paleo recipe for Almond Flour Banana Muffins – sweetened with bananas and mini chocolate chips. These healthy gluten free muffins are loved by both kids and adults!
How many banana muffins is too many?
My answer: the limit does not exist.
Truly though, I just love all kinds of banana baked goods and treats. I think I should start a banana blog…
Okay, maybe not. But if you’re familiar with my recipes, you know my love for all things bananas runs deep…
I could go on but you get the picture.
Actually, if you do want to go on, check out this page here.
The Best Almond Flour Banana Chocolate Chip Muffins
I was actually inspired by YOU to make this recipe and perfect an almond flour banana muffin recipe.
You see, these muffins are actually an adaptation of my ever-so-popular Almond Flour Banana Bread. I get so many people over on Instagram making that bread into muffins and I thought it was about time the muffins get their own glory.
And while the original recipe does convert into muffins, I wanted to double check the ratio of ingredients needed to get full muffin tops and a good rise on the muffins.
So I’ve adapted the bread recipe a tiny bit so you’ll get fuller muffins and the perfect texture with this recipe here.
Just 8 ingredients needed for the recipe
- super fine almond flour – The almond flour made from blanched almonds, not almond meal. I always use Bob’s Red Mill and the recipes turn out great.
- tapioca flour – I use tapioca flour in almost all of my almond flour baked good recipes, but you can likely sub arrowroot. People have also subbed coconut flour here as well with success.
- baking soda & salt – The leavener and salt for flavor.
- extra ripe / spotty mashed bananas – the spottier, the better! Seriously, let them go black if you can. The extra flavor and sugar you’ll get for being patient is worth it. You also won’t need any added sugar if you go this route.
- oil – just a small amount to add some extra moisture to the muffins. You could probably get away with adding a couple of tablespoons of milk or plant based yogurt instead, but the muffins were pretty perfect with the oil so I didn’t want to mess with it.
- eggs – Helps create the structure and holds the muffins together. I haven’t tested the recipe without eggs yet but it’s on my list!
- vanilla extract – Always vanilla in baked goods!
- chocolate chips – I like mini ones here so you get a good bit of chocolate in each bite.
How to Make Banana Muffins with Almond Flour
Step 1 – dry ingredients
Mix dry ingredients together and set aside. I do this so the baking soda and tapioca flour are evenly distributed in the almond flour.
Step 2 – wet ingredients
In a large bowl, combine the eggs, oil, vanilla and mashed banana. Make sure your banana is mashed very well before combining.
TIP: Sometimes I’ll even use an immersion blender to speed up the process.
Step 3 – combine wet + dry ingredients
Once that is thoroughly combined, stir in the almond flour mixture and fold in the chocolate chips.
Step 4 – add to muffin pan and bake
Evenly distribute batter into a 12-cup muffin pan, (I used muffin liners but you can also spray with oil) about 3/4 of the way, and bake for about 20-25 minutes.
Cool, eat, enjoy!
I’m just going to warn you right now…
These will not last long! Both kids and adults love these banana chocolate chip muffins.
I’ve actually already made three batches in one week and wish I could grow a banana tree in my back yard for these purposes.
No one will know these are healthy banana muffins.
FAQ’s about the recipe
- Can I sub almond flour? – Seeing that this is an almond flour muffin recipe, please don’t try and make any crazy substitutions. I’ve got whole grain banana muffins, and a coconut flour banana bread, and oat flour banana muffins too.
- Can I sub tapioca flour? – If you don’t have tapioca on hand, you can sub the same amount of arrowroot. You can also sub with 2.5 tablespoons of coconut flour with similar results.
- Can I sub the eggs? – I haven’t tested this recipe without eggs yet. While it could work, the texture will likely not be the same and I am not sure you’ll get the same rise without other adjustments to the recipe.
- Do I have to use extra spotty bananas? – The darker the banana, the better! I often times let my bananas go as spotty as possible, then put them in the fridge until they’re black. It sounds gross but trust me, you’ll get the most flavor this way. And no need for added sugar either.
- How long will these muffins keep? – These muffins are moist so best enjoyed within 3-4 days. You can store them in the fridge for a little longer.
- Can I freeze these muffins? – Yes! Just wrap tightly and store in freezer. Try to use within 2 months.
Let me know if you try it by leaving a comment and review on the blog! And if you have any questions, you can ask those here too. It not only helps me but others who want to make the recipe as well! Xx Ashley
- Preheat oven to 350ºF and line 12-cup muffin pan or spray with oil; set aside.
- In medium bowl combine almond flour, tapioca flour, baking soda and salt; set aside.
- In large bowl whisk together eggs, oil, vanilla and mashed banana. (Add sugar here too, if using.)
- Add dry ingredients to bowl of wet, and as mixture comes together, fold in chocolate chips.
- Evenly distribute batter into 12-cup muffin pan (about 3/4 way full). Top with more chocolate chips if you’d like.
- Bake muffins for 20-25 minutes, or until inserted toothpick comes out clean.
- Allow muffins to cool in pan for 5 minutes, then transfer to cooling rack. Enjoy!
*If your bananas are not very ripe, you’ll probably want to add about 1/4 cup of sugar here. The darker the bananas, the more flavorful and sweeter the muffins.
SUBBING TAPIOCA FLOUR: Using tapioca flour will be best but if you’re in a pinch you can use the same amount of arrowroot starch/flour. You can also sub 2.5 tablespoons with similar results.
Nutrition info approximate, based on 1 muffin of 12.
- Serving Size: 1 muffin
- Calories: 232
- Sugar: 7g
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 46mg