Description
These incredibly moist and tender gluten-free almond flour banana muffins are ready in just 25 minutes. Made with simple pantry ingredients like ripe bananas, almond flour, and chocolate chips, they offer a delicious, healthy treat that is naturally gluten-free and easy to make.
Ingredients
Scale
- 2 cups (200g) blanched almond flour
- 3 large ripe bananas (about 1.5 cups mashed)
- 2 large eggs
- 1/3 cup (110g) honey or maple syrup
- 3 tablespoons (45g) melted butter or coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (85g) chocolate chips (semi-sweet or dark)
- Optional: 1/2 cup chopped walnuts or pecans
- Optional: 1/2 cup fresh or frozen blueberries
Instructions
- Preheat oven to 350°F (175°C). Line a standard 12-cup muffin tin with liners or grease well.
- In a large mixing bowl, mash the peeled bananas with a fork until mostly smooth.
- Add the melted butter (or coconut oil), honey (or maple syrup), eggs, and vanilla extract to the bananas. Whisk vigorously until the mixture is glossy and uniform.
- Add the almond flour, baking soda, and salt to the wet ingredients. Stir gently with a spatula until just combined and no streaks of flour remain. Do not overmix.
- Gently fold in the chocolate chips (and optional nuts or blueberries).
- Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
- Bake for 18-22 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 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use very ripe, spotty brown bananas for maximum sweetness and moisture. If using almond flour, ensure it is blanched and fine, not almond meal. Do not overmix the batter to avoid dense muffins. Store in an airtight container at room temperature for 3 days, or freeze for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 6
- Sodium: 120
- Fat: 14
- Saturated Fat: 3
- Carbohydrates: 12
- Fiber: 2
- Protein: 5
Keywords: gluten-free, almond flour, banana muffins, healthy breakfast, quick recipe, dairy-free option, vegan option, chocolate chip muffins