Almond Flour Banana Muffins (Gluten Free)

Side view of an almond flour banana muffin with chocolate chips.

Almond Flour Banana Muffins (Gluten Free)

These Almond Flour Banana Muffins are super fluffy, lightly sweet, and jam packed with flavor! They're absolutely delicious, plus gluten free friendly, and made with no refined sugar or oil.

Course Dessert

Cuisine American

Prep Time 8 minutes

Cook Time 22 minutes

Total Time 30 minutes

Servings muffins

Calories 213kcal

Author Laura

Equipment

Muffin Tin

Ingredients

3 cups almond flour
1 cup ripe banana about 2 large bananas, mashed
3 large eggs
1/3 cup maple syrup
1 teaspoon vanilla extract
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup mini chocolate chips divided

Instructions

Preheat your oven to 350°F (176°C).
Meanwhile, peel the bananas and set them in a large bowl. Use a fork to mash your bananas.
In the same bowl, add lightly whisked eggs, maple syrup, and vanilla to the bowl. Mix together until well combined.
Add almond flour, baking powder, baking soda, cinnamon, and nutmeg to the mixture. Mix until the ingredients are fully combined, but be careful not to overmix the batter.
Fold in half of the mini chocolate chips (1/4 cup) until evenly distributed.
Line or grease your muffin tin. Fill each muffin cup completely full.
Sprinkle the remaining mini chocolate chips on top of each muffin.
Bake on the middle rack in the oven for 20-22 minutes.
Test for doneness by inserting a toothpick in the center of a muffin. If it comes out clean, it's done cooking!
Set them on a cooling rack and allow the muffins to cool.

Notes

To store: Allow the muffins to cool completely. Transfer them to an airtight container. Lay a sheet of paper towel or napkin over the top of the muffins, then cover and close the top of the container. Store the container at room temperature, and eat within 3-4 days.

To freeze: Allow the muffins to cool completely. Transfer them to an airtight container or bag and squeeze as much air out as possible. Seal and store in the freezer for 3-4 months.

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