Easy One-Bowl Banana Chocolate Chip Muffins

Name: Easy One-Bowl Banana Chocolate Chip Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 3 cups of almond flour; 3 large eggs; 3 very ripe bananas; 1/2 cup dark chocolate chips; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1 teaspoon vanilla extract; 1/4 teaspoon sea salt

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Need a delicious breakfast that’s ready in about 45 minutes? These Easy One-Bowl Banana Chocolate Chip Muffins are your solution for busy mornings. Made with nutritious almond flour and ripe bananas, this simple recipe delivers moist, gluten-free muffins the whole family will love.

Here’s What You Will Need:

3 cups of almond flour
3 large eggs
3 ripe bananas
1/2 cup of dark chocolate chips
1 teaspoon of baking soda
1/2 teaspoon of baking powder
1 teaspoon of vanilla extract
1/4 teaspoon of sea salt

The Bananas and the Dark Chocolate Chips

The recipe calls for very ripe bananas and we usually have a couple of those around! I have used bananas that have just ripened and they have worked fine. The flavor just is not as strong. This recipe does call for dark chocolate chips not milk chocolate chips. I have not tried milk chocolate so I do not know what the result will be. The milk chocolate chips may change the nutritional values.

Filling and Baking the Almond Flour Muffins

When putting the batter in the lined muffin tins I just use a large spoon. I usually fill the muffin tin just about to the top. Then I bake them for 30 minutes at 350 degrees F. It couldn’t be easier! Just check the muffins after about 25 minutes. Poke the muffins with a toothpick and see if it comes out clean. If so, the muffins are done.

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!

If you like this, try my other breakfast recipes!

FAQ’s:

How do I store these almond flour muffins?

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.

Can I use a different type of flour in this recipe?

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.

Can I make these muffins dairy-free?

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.

Are these banana chocolate chip muffins freezable?

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.

My bananas aren’t very ripe. Can I still use them?

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.