Mornings in Cleveland can get a little hectic, so I always look for ways to simplify our routine. These one-bowl almond flour banana muffins are a staple in our house because they keep the cleanup to a minimum while giving the kids a hearty start.
Why You’ll Love This Recipe
- One Bowl Cleanup: No pile of dirty dishes—just one bowl and a mixer.
- Gluten-Free & Grain-Free: Ideal for families with dietary restrictions or anyone looking for a lighter breakfast option.
- Naturally Sweetened: The ripe bananas provide most of the sweetness, so you don't need heaps of refined sugar.
- Freezer Friendly: Make a double batch and freeze them for quick grab-and-go snacks all week.
The Ingredients for the Banana Chocolate Chip Muffins
- Almond Flour We use this to keep the muffins gluten-free and grain-free. It also adds a wonderful richness and healthy fats.
- Ripe Bananas These provide the natural sweetness and moisture. The browner the banana, the better the flavor will be.
- Eggs Since there is no gluten, eggs help hold everything together so the muffins have a good structure.
- Baking Soda & Baking Powder A combination of these two helps the muffins rise and become fluffy.
- Dark Chocolate Chips These add a nice bit of chocolate flavor that pairs well with the banana.
- Vanilla Extract My Family and I have found Usumacinta brand to be the best.
How To Make the Chocolate Chip Banana Muffins:
- Preheat: Heat the oven and prep your tin. Getting the liners in now prevents the batter from sitting too long later.
- Mash the bananas: Mash bananas until they reach a thick, pudding-like consistency. Small bits of fruit are fine and add texture.
- Whisk: Whisk in eggs and vanilla. Ensure the eggs are fully incorporated so you don't have streaks of cooked egg in the muffins.
- Srip the dry ingredients: Stir in the dry ingredients. Use a spatula to scrape the bottom of the bowl to ensure no pockets of dry flour remain.
- Fold the chips: Fold in chips gently.
- Scoop into lined muffin tins: I use a #20 cookie dough scoop for even distribution of batter and less messy. I have found the tulip natural parchment muffin tin liners work the best too.
- Bake: Bake until golden. Let them rest. This resting period is vital for almond flour bakes to set their structure.
Try my Banana Cranberry Muffins made with almond flour or my almond flour berry dessert bake too! It is just like a berry crumble but the topping is made with almond flour! Or try my Easy Apple Cinnamon Muffins!
If you like this, try my other breakfast recipes!
FAQ's:
You can store these muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
This recipe was developed specifically for almond flour, which is gluten-free and has a high moisture content. Substituting other flours like coconut or all-purpose flour would require significant changes to the liquid and egg ratios.
Yes! This recipe is naturally dairy-free. Just be sure to use a brand of dark chocolate chips that does not contain any milk ingredients.
Absolutely. Allow the muffins to cool completely, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. To enjoy, thaw them at room temperature or warm them briefly in the microwave.
You can, but very ripe bananas with lots of brown spots provide the best flavor and natural sweetness. If your bananas are still yellow, the muffins will be less sweet and have a milder banana taste.
Recipe
One-Bowl Almond Flour Banana Chocolate Chip Muffins
Ingredients
- 3 cups almond flour
- 3 large eggs
- 3 very ripe bananas
- ½ cup dark chocolate chips
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon of vanilla extract
- ¼ teaspoon sea salt
Equipment
- 1 Tulip natural parchment muffin tin liners My Family and I have been using the natural parchment tulip muffin tin liners. We feel they work best when baking muffins.
- 1 #20 Cookie Dough Scoop I use a #20 scoop. I feel it works best with portion control and is less messy.
Method
- Preheat your oven to 350°F (175°C). Line a muffin tin with 12-14 paper liners.
- In a large mixing bowl (or stand mixer), mash the ripe bananas until they are smooth with only small lumps remaining.
- Add the eggs and vanilla extract to the bananas and mix until combined.
- Add the almond flour, baking soda, baking powder, and salt. Mix on low speed until the batter is uniform. Fold in the chocolate chips by hand.
- Use a large spoon or cookie scoop to fill the muffin liners about ¾ full. Bake for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 10 minutes to set, then transfer to a wire rack.
Leave a Reply
You must be logged in to post a comment.