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–+ servings
almond flour banana chocolate chip muffins fresh from the oven

One-Bowl Almond Flour Banana Chocolate Chip Muffins

Author: Dan Harper
207kcal
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Prep 15 minutes
Cook 30 minutes
Total 45 minutes
Enjoy incredibly moist, gluten-free banana chocolate chip muffins made with wholesome almond flour. This simple, family-approved recipe comes together in one bowl!
Servings 14 muffins
Course Breakfast, Snack
Cuisine American

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

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with 12-14 paper liners.
  2. In a large mixing bowl (or stand mixer), mash the ripe bananas until they are smooth with only small lumps remaining.
  3. Add the eggs and vanilla extract to the bananas and mix until combined.
  4. 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.
  5. 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.
  6. Let the muffins cool in the pan for 10 minutes to set, then transfer to a wire rack.

Nutrition

Serving14 servingsCalories207kcalCarbohydrates15gProtein7gFat15gSaturated Fat3gPolyunsaturated Fat0.2gMonounsaturated Fat0.4gTrans Fat0.004gCholesterol35mgSodium155mgPotassium145mgFiber3gSugar6gVitamin A68IUVitamin C2mgCalcium85mgIron1mg

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