Need a nutritious breakfast that is ready in under 45 minutes? These Almond Flour Banana Muffins are your solution for busy mornings. Made with nutrient-dense almond flour and naturally sweetened with ripe bananas, this simple one-bowl recipe delivers incredible moisture without the gluten. They are fluffy, chocolatey, and kid-approved!
Why You’ll Love This Recipe
- One Bowl Cleanup: No pile of dirty dishes—just one bowl and a mixer.
- Gluten-Free & Grain-Free: Perfect 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.
Here's What You Will Need:
- 3 cups of almond flour
- 3 large eggs
- 3 ripe bananas
- ½ cup of dark chocolate chips
- 1 teaspoon of baking soda
- ½ teaspoon of baking powder
- 1 teaspoon of vanilla extract
- ¼ 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! 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 of almond flour
- 3 large eggs
- 3 very ripe bananas
- ½ cup dark chocolate chips
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
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.
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