Go Back
–+ servings
a single banana muffins on a plate topped with chocolate chips.
Print Recipe
5 from 2 votes

Almond Flour Banana Muffins

Easy-to-make banana muffins made with almond flour, eggs, and other pantry staple ingredients. Moist and so delicious.
Prep Time10 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 12 Muffins
Author: Rena

Ingredients

  • 3 large ripe bananas or 1-/14 cup mashed
  • 3 large eggs
  • 2 tablespoons maple syrup or honey
  • 2 teaspoons vanilla extract
  • 3 cups Almond flour not almond meal
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/3 cup dark chocolate chips plus 2 tablespoons for toppings
  • Cooking oil spray

Instructions

  • Preheat oven to 350 F and line a muffin tin pan with muffin liners and spray with Cooking oil spray.
  • In a large bowl, add the mashed 3 large ripe bananas, 3 large eggs, 2 tablespoons maple syrup , and 2 teaspoons vanilla extract. Whisk well to combine. Set aside
    Banana and egg mixture in a bowl.
  • Add the 3 cups Almond flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 1/2 teaspoon baking powder in a separate bowl. Mix to combine.
    almond flour, cinnamon, baking powder, and salt, in a bowl.
  • Pour the flour mixture over the banana egg mixture. Using a spatula, fold them together to combine.
    almond flour added over the banana egg mixture.
  • Fold in the 1/3 cup dark chocolate chips into the batter and mix again.
    chocolate chips added over the batter.
  • Divide the batter equally into the 12-prepared muffin pan. Bake for 20-25 minutes or until a toothpick comes out clean.
    muffin batter is added to a pan and topped with chocolate chips.
  • Allow the muffins to cool for 5-10 minutes before serving.
    baked muffins on a muffin pan.

Notes

  • If you do not like bananas you can use mashed sweet potatoes or pumpkin puree.
  • You may use honey or agave instead of maple syrup.
  • The chocolate chips are optional and can be swapped with chopped walnuts.
  • The muffins are moist, so allow them to cool for at least 5 minutes before serving.
  • I keep the muffins on my kitchen counter covered overnight and then store them in a container in the fridge for up to 5 days.
  • Replacing almond flour: to replace the almond flour, use 1 and half cups of any flour of your choice and use one egg instead of 3.

Nutrition

Calories: 245kcal | Carbohydrates: 19g | Protein: 8g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 133mg | Potassium: 180mg | Fiber: 4g | Sugar: 9g | Vitamin A: 90IU | Vitamin C: 3mg | Calcium: 98mg | Iron: 1mg