Almond Flour Banana Muffins with Chocolate Chips
These almond flour banana muffins are easy to make and great for meal prep. Store them in your fridge for up to 5 days or 3 months in the freezer.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: breads + muffins, gluten free, paleo
Cuisine: American
Servings: 12 muffins
Calories: 194kcal
- 2 1/4 cup almond flour
- 1.5 teaspoons baking powder
- 1/4 teaspoon sea salt
- .5 teaspoon baking soda
- 3 ripe bananas (12-14 ounces)
- 3 tablespoons monk fruit*, (sub maple syrup or honey if preferred)
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
- 2 eggs
Preheat the oven to 350 (180 C) degrees. Line a 12-cup muffin pan with muffin liners or grease the pan.
In a large bowl, whisk together the almond flour, baking powder, baking soda and salt.
Place the bananas in a medium bowl. Use a potato masher or fork to mash the bananas until they’re almost smooth.
Add the eggs, monk fruit (or maple syrup) and vanilla to the bananas and mix until combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Add half of the chocolate chips and stir them in.
Divide the batter into all the muffin cups. Sprinkle the remaining chocolate chips evenly over the top of the batter.
Bake 20-22 minutes, until the muffins are puffed and golden brown. Cool 5 minutes, then transfer to a wire rack to cool completely.
*I like to bake with a monk fruit blend as it is anti-inflammatory and does not affect blood sugar levels like traditional sweeteners. You can swap in maple syrup, honey, or coconut sugar if preferred.
Muffins will keep 5-7 days when stored in the fridge or can be frozen for up to 3 months.
Serving: 1muffin | Calories: 194kcal | Carbohydrates: 17g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 62mg | Potassium: 167mg | Fiber: 3g | Sugar: 9g | Vitamin A: 75IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 1mg