These easy homemade Almond Flour Banana Bread Muffins are soft, fluffy, and naturally gluten-free. They come together in just 10 minutes of prep and are loaded with rich dark chocolate chips in every bite. Whether you’re looking for a quick breakfast, an afternoon snack, or a healthier treat, these muffins deliver all the comforting flavors of classic banana bread—without the gluten.
The mild, nutty taste of almond flour pairs perfectly with sweet, ripe bananas, creating incredibly moist muffins with plenty of melty chocolate in every bite. Even if you don’t normally eat gluten-free, you won’t believe how delicious they are.
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Why You’ll Love These Almond Flour Banana Bread Muffins
- Easy to Make: These muffins couldn’t be simpler. Just mix the wet ingredients, stir in the dry ingredients, fold in the chocolate chips, and divide the batter into a muffin pan. No fancy equipment is needed—just a couple of bowls, a whisk, and a spoon.
- Soft, Moist, and Full of Flavor: Every bite is tender, fluffy, and packed with banana flavor. If you’ve been searching for gluten-free baked goods that don’t turn out dry or crumbly, these muffins are sure to become a favorite.
- Naturally Gluten-Free: Entirely with almond flour, these muffins are a great option for anyone avoiding gluten. They’re satisfying, flavorful, and proof that gluten-free baking can be every bit as delicious as traditional recipes.
- Easy to Customize: Dark chocolate chips are always a favorite, but these muffins are easy to personalize. Swap in white chocolate chips, chopped nuts, shredded coconut, or even fresh berries. Kids especially love adding their favorite toppings before baking.
- Perfect for Freezing: Bake a batch now and enjoy them later. These muffins freeze beautifully, making them ideal for meal prep. Store them in a freezer-safe container for up to 2 months, then thaw at room temperature or warm them in the microwave whenever you’re ready to enjoy one.
Recipe Ingredient:
- Almond Flour: Use finely ground almond flour, not almond meal. Almond flour has a much finer texture, which helps create light, fluffy muffins. Almond meal is coarser and can produce a denser result. This recipe has only been tested with almond flour.
- Bananas: Choose very ripe bananas with plenty of brown spots. The riper they are, the sweeter and more flavorful your muffins will be.
- Eggs: Use two large, room-temperature eggs. Eggs help bind the almond flour together and provide structure, so egg substitutes may not produce the same results.
- Butter: Melted butter adds richness and moisture. Unsalted butter is preferred, but salted butter also works. If you’d rather use oil, vegetable oil or melted coconut oil are good alternatives. Olive oil isn’t recommended because its flavor can overpower the muffins.
- Vanilla Extract: Pure vanilla extract enhances the banana flavor and adds warmth to the muffins.
- Brown Sugar: Light brown sugar gives the muffins just the right amount of sweetness while adding a subtle caramel flavor.
- Baking Powder: Fresh baking powder is essential for light, well-risen muffins.
- Sea Salt: A small amount balances the sweetness and brings out the other flavors. Regular table salt works just as well.
- Chocolate Chips: Dark chocolate chips add rich chocolate flavor, but semi-sweet, milk chocolate, or even white chocolate chips can be used.
Optional Add-Ins
- Fresh blueberries
- Chopped walnuts or pecans
- Shredded coconut
Step-By-Step Instructions
Step 1: Preheat your oven and prepare a muffin pan with parchment liners. Mash the ripe bananas in a large mixing bowl until mostly smooth.
Step 2: Add the brown sugar, eggs, melted butter, and vanilla extract to the mashed bananas. Whisk until everything is well combined.
Step 3: In a separate bowl, whisk together the almond flour, baking powder, and salt.
Step 4: Add the dry ingredients to the wet ingredients and gently stir until no dry streaks remain. Be careful not to overmix, as this can affect the texture.
Step 5: Fold the chocolate chips evenly into the batter.
Step 6: Divide the batter evenly among the prepared muffin cups. Lightly spraying the parchment liners with nonstick cooking spray can help prevent sticking. Sprinkle a few extra chocolate chips on top if you’d like.
Step 7: Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool for a few minutes before serving.
Recipe Tips:
Three medium bananas will give you about 1 cup of mashed banana, which is the perfect amount for this recipe.
For bakery-style muffins, sprinkle a few extra chocolate chips over the batter before baking.
Be sure to use almond flour rather than almond meal for the best texture.
Always check that your baking powder is fresh. Expired baking powder can prevent the muffins from rising properly.
Storage
These muffins are at their best while still slightly warm, but they stay soft and delicious for several days. Store leftovers in an airtight container at room temperature for 2 to 3 days.
For longer freshness, wrap each muffin individually before storing.
To freeze, wrap each muffin separately and place them in a freezer-safe bag or container. They’ll keep well for up to 3 months. Simply thaw at room temperature or warm in the microwave whenever you’re ready to enjoy one.
Almond Flour Banana Muffins
Ingredients
- 3 very ripe bananas approx. 1 cup mashed banana
- 2 large eggs
- ¼ c unsalted butter melted
- 1 ½ tsp vanilla extract
- ¼ c brown sugar
- 2 c almond flour
- 2 tsp baking powder
- ¼ tsp sea salt
- ⅔ c dark chocolate chips or your favorite kind
Instructions
- Preheat your oven to 350°F (175°C)
- In a medium mixing bowl, mash the bananas until mostly smooth. Add the eggs, vanilla extract, brown sugar, and melted butter, then whisk until everything is well combined.
- In a separate bowl, whisk together the almond flour, salt, and baking powder. Add the dry ingredients to the banana mixture and stir just until no dry streaks remain. Gently fold in the chocolate chips.
- Divide the batter evenly among a lined muffin pan that has been lightly coated with cooking spray. Sprinkle a few extra chocolate chips on top, if you’d like.
- Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool before serving. Store them in an airtight container at room temperature for 4 to 5 days, or refrigerate for up to 1 week.
Notes
- Three medium bananas will give you about 1 cup of mashed banana, which is the perfect amount for this recipe.
- For bakery-style muffins, sprinkle a few extra chocolate chips over the batter before baking.
- Be sure to use almond flour rather than almond meal for the best texture.
- Always check that your baking powder is fresh. Expired baking powder can prevent the muffins from rising properly.
Nutrition Facts
- Calories: 250kcal
- Carbohydrates: 21g
- Protein: 6g,
- Fat: 17g
- Saturated Fat: 6g
- Trans Fat: 1g
- Cholesterol: 38mg
- Sodium: 72mg
- Potassium: 254mg
- Fiber: 3g
- Sugar: 12g,
- Vitamin A: 178IU
- Vitamin C: 3mg
- Calcium: 109mg
- Iron: 1mg
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