These almond flour banana muffins have a double-dose of chocolate! They’re perfect if you’re looking for a nutrient-dense snack or breakfast for the week. With a small amount of added sugar and no added oil or butter, you won’t believe how delicious and moist they are.
How many muffin recipes do you have in your current rotation? I have two others on this site that are both amazing in their own way:
- Peanut Butter Banana Chocolate Chip – a classic, kid-friendly option that leans on pantry items everyone has on hand to make a muffin that the whole family will love.
- Pumpkin Blueberry with Tahini Glaze – a less traditional flavor combination that will impress. These have a full can of pumpkin, juicy blueberries and the tahini glaze is just the perfect contrast to it all.
I wanted to add another muffin to my repertoire – one made with almond flour. I’ve found that almond flour is getting so popular lately, it has nearly reached “baking staple” status.
Baking with Almond Flour
Baking with almond flour is different than traditional all-purpose because of the higher fat content. This may result in more browning and less rising, but also helps keep baked goods moist and tender. Of course it’s important that you actually like the taste of almonds too since the flavor does come through.
You’ll likely need to make a few adjustments to your recipes if using it including:
- Increasing the amount of leavening agent (even so, they won’t rise as much)
- Cutting down on liquid and added fat
- Longer cook time, due to the heaviness of the flour
I used Bob’s Red Mill almond flour for this recipe, but have also used Whole Foods 365 and one from NOW Foods. I noticed that Target came out with an almond flour under their Good & Gather brand as well and that one might be a bit more affordable than the others (almond flour is significantly more expensive than traditional wheat flour). You can also find it at Costco which I’m sure is the best deal.
For these muffins you’ll need just a few other staple ingredients:
- Overripe bananas (per usual in baking, the more speckled the better)
- Brown sugar. I love the extra hint of molasses in these.
- Almond flour
- Cinnamon, a full tablespoon!
- Baking powder & soda
- Chocolate chips
Which chocolate chips work best?
I prefer bittersweet chips in these. They aren’t overly sweet and have that fantastic dark chocolate flavor I love.
If you like extra dark chocolate you should give them a try. You can certainly sub in your preferred mix-in though! Other ideas: semi-sweet or white chocolate chips, cacao nibs or dried fruit like raisins, chopped apricots or dates. I wouldn’t recommend using any additional nuts/seeds.
Baking with almond flour is great for anyone who avoids wheat and/or gluten, but it’s also just a fun twist. Make a batch of these at the beginning of the week so you have a decadent, yet nutrient-rich snack ready to go at all times! Cup of coffee highly recommended.
You might also like:
- Coconut Chia Pudding with Ginger & Cacao
- Zucchini Banana Bread Baked Oatmeal
- Basic Banana Overnight Oats
Double Chocolate Almond Flour Banana Muffins
These almond flour banana muffins have a double dose of chocolate and are crazy good. With a small amount of added sugar and no added oil or butter, you won’t believe how moist they are.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Snacks, Breakfast
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
- 3 medium bananas, mashed
- 2 eggs
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 2.5 cups almond flour (see notes)
- 1 Tbsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 2 Tbsp cacao powder
- 1/2 tsp kosher salt
- 1/4 cup chocolate chips
- Preheat oven to 350 degrees.
- Line a muffin pan with paper cups and set aside.
- Mix bananas through vanilla in a large bowl.
- Add flour through salt in a medium bowl and whisk until combined and few lumps of flour remain.
- Add wet ingredients to dry and mix until just combined. Stir in chocolate chips.
- Divide the batter evenly between the muffin cups.
- Bake for 25 minutes, or until top is golden brown and set. Transfer pan to a cooling rack and allow the muffins to cool in the pan for at least 15 minutes before removing.
- Optional: top with flaky salt!
- The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
- Store muffins in an airtight container and consume within three days.
- Almond meal can generally be used in place of almond flour if that’s all you have/can find. However almond flour is much finer and the almonds are blanched before being ground up so it may lead to a slightly different final product. I use the spoon and level method for measuring.
- I used my favorite bittersweet (60%) chocolate chips for these but you can sub your favorite, or even use cacao nibs to keep the added sugar lower.
- Serving Size: 1 muffin
- Calories: 226 calories
- Fat: 12 grams
- Carbohydrates: 24 grams
- Fiber: 3 grams
- Protein: 7 grams
Keywords: grain free, gluten free, dairy free, healthy baking, healthy snacks, kid friendly