almond flour chocolate chip banana muffins
How to Make...

Almond Flour Banana Chocolate Chip Muffins

The Best Banana Chocolate Chip Muffins that just so happen to be gluten free with no added sugar. They’re made with almond flour and the perfect paleo muffin recipe. 

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Diet: Gluten Free
  • Yield: 12 muffins 1x
  • Scale:


  • 2 3/4 cups Super Fine Almond Flour (from blanched almonds)
  • 1/4 cup tapioca flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 3 large eggs
  • 2 TBSP oil
  • 1/2 tablespoon vanilla extract
  • 1 cup well mashed extra-ripe banana* (about 3 small/medium bananas – see notes)
  • 1/3 cup mini chocolate chips (or up to 1/2 cup)


  1. Preheat oven to 350ºF and line 12-cup muffin pan or spray with oil; set aside.
  2. In medium bowl combine almond flour, tapioca flour, baking soda and salt; set aside.
  3. In large bowl whisk together eggs, oil, vanilla and mashed banana. (Add sugar here too, if using.)
  4. Add dry ingredients to bowl of wet, and as mixture comes together, fold in chocolate chips.
  5. Evenly distribute batter into 12-cup muffin pan (about 3/4 way full). Top with more chocolate chips if you’d like.
  6. Bake muffins for 20-25 minutes, or until inserted toothpick comes out clean.
  7. Allow muffins to cool in pan for 5 minutes, then transfer to cooling rack. Enjoy!

Recipes Notes:

*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.