Name: Almond Flour Banana Muffins
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Gluten-Free
Ingredients: 2¾ cups super fine almond flour (from blanched almonds); ¼ cup tapioca flour; 1 teaspoon baking soda; ¼ teaspoon fine sea salt; 3 large eggs; 2 tablespoons avocado oil (or light olive oil or coconut oil); ½ tablespoon vanilla extract; 1 cup mashed extra-ripe bananas (about 3 small/medium bananas); ⅓ cup mini chocolate chips (or up to ½ cup)

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These Almond Flour Banana Muffins are the perfect gluten-free breakfast or snack! Soft, moist, and naturally sweetened with ripe bananas, they’re made with almond flour for a light, tender texture. With no added sugar and the option to include mini chocolate chips, these muffins are both healthy and delicious.

Why You’ll Love This Recipe

These muffins are an easy and healthier alternative to traditional banana muffins. Made with almond flour, they’re naturally gluten-free and packed with protein and healthy fats. The ripe bananas provide natural sweetness, making them perfect for those who want to avoid added sugars. The inclusion of mini chocolate chips gives them just the right amount of indulgence without overwhelming the flavor. Plus, they’re quick and easy to prepare, ready in just 25 minutes! Almond Flour Banana Muffins

Ingredients

2¾ cups super fine almond flour (from blanched almonds)
¼ cup tapioca flour
1 teaspoon baking soda
¼ teaspoon fine sea salt
3 large eggs
2 tablespoons avocado oil (or light olive oil or coconut oil)
½ tablespoon vanilla extract
1 cup mashed extra-ripe bananas (about 3 small/medium bananas)
⅓ cup mini chocolate chips (or up to ½ cup)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat Oven:

Preheat your oven to 350ºF (175ºC). Line a 12-cup muffin pan with paper liners or lightly spray the pan with oil.

2. Mix Dry Ingredients:

In a medium bowl, whisk together almond flour, tapioca flour, baking soda, and sea salt.

3. Mix Wet Ingredients:

In a large bowl, whisk together the eggs, avocado oil, vanilla extract, and mashed bananas.

4. Combine:

Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to over-mix.
Fold in the mini chocolate chips (or use up to ½ cup if you like more chocolate).

5. Fill Muffin Cups:

Divide the batter evenly among the muffin cups, filling each about ¾ full. If desired, sprinkle a few extra mini chocolate chips on top of each muffin before baking.

6. Bake:

Bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown.

7. Cool:

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Servings and Timing

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 12 muffins

Variations

Add Nuts: For added texture, fold in some chopped walnuts or pecans.
Sugar-Free: If you prefer sugar-free muffins, omit the chocolate chips and use an optional sugar substitute like stevia or monk fruit sweetener.
Spices: Add a pinch of cinnamon or nutmeg to enhance the flavor of the bananas.

Storage/Reheating

Storage: Store leftover muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Reheating: Reheat the muffins in the microwave for 10–15 seconds or in the oven at 300ºF for a few minutes.

FAQs

Can I use another type of flour instead of almond flour?

While almond flour works best in this recipe, you can experiment with other gluten-free flours like coconut flour. However, coconut flour absorbs more liquid, so you may need to adjust the amount of liquid in the recipe.

Can I freeze these muffins?

Yes, these muffins freeze well. Wrap them tightly in plastic wrap or store them in an airtight container for up to 3 months. Thaw at room temperature before serving.

Can I make these muffins without chocolate chips?

Absolutely! The muffins are naturally sweet from the bananas, so feel free to skip the chocolate chips or use a different mix-in like dried fruit or seeds.

Can I use a different oil?

Yes, you can substitute the avocado oil with coconut oil or light olive oil. Both will work well in this recipe.

How do I know when the muffins are done?

The muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Conclusion

These Almond Flour Banana Muffins are the perfect gluten-free treat! They’re soft, moist, and packed with natural sweetness from ripe bananas. With no added sugar and the option to include mini chocolate chips, they make for a wholesome and satisfying breakfast or snack. Enjoy them fresh out of the oven or store them for later—these muffins are sure to become a favorite!

Jessica

Almond Flour Banana Muffins

Why You’ll Love This Recipe

Ingredients