Banana Chocolate Chip Muffins (With Almond Flour)

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Who doesn’t love a good muffin? These Banana Chocolate Chip Muffins with Almond Flour are a game-changer. They’re moist, packed with flavor, and happen to be vegan and gluten-free. Perfect for a quick breakfast or an afternoon pick-me-up, these muffins will satisfy your sweet tooth without the guilt.

Baking with almond flour might sound intimidating, but it’s actually really simple. This almond flour banana muffin recipe combines the nutty richness of almond flour with the sweetness of ripe bananas and dark chocolate chips. The result is a muffin that’s not only delicious but also nutritionally dense.

These healthy banana muffins are a lifesaver on busy mornings. I often make a batch on Sunday evening so I have a quick, homemade breakfast ready for the week ahead. They’re also great options for unexpected guests – just warm them up slightly, and you’ve got an impressive treat to serve with coffee or tea. I whip them up any time I have extra bananas that are starting to lean toward overripe. 

What I love most about these gluten-free banana muffins is how they satisfy my sweet tooth without the sugar crash. The natural sweetness from the bananas and the richness of the dark chocolate make them feel indulgent, but the almond flour and almond butter provide sustained energy.

Recipe highlights

• These muffins use wholesome ingredients and are vegan and gluten-free, making them great for those with various dietary restrictions or preferences.
• The almond flour and almond butter provide a good source of protein and healthy fats, making these muffins more filling than traditional flour-based versions.
• Using ripe bananas and applesauce for sweetness means there’s no need for added sugars, making these a healthier option than other baked goods.
• The recipe comes together quickly, requiring only 30 minutes from start to finish, perfect for busy schedules.
• These delicious muffins freeze well, making them an excellent option for meal prep or batch cooking.

Ingredients needed

The full list of measurements for each ingredient is in the recipe card at the bottom of the post.

• Ripe bananas – Look for bananas with plenty of brown spots for the best flavor and natural sweetness, just like you would use for banana bread recipes. You’ll need about 2 large or 3 small ripe or overripe bananas.
• Almond butter – This adds richness and helps bind the muffins. I prefer using unsalted, but salted works too – just adjust the added salt accordingly.
• Cinnamon applesauce – I used cinnamon applesauce for extra flavor, but you could also use regular unsweetened applesauce if that’s what you have on hand.
• Vanilla extract – Just a touch enhances all the other flavors in the muffins.
• Almond flour – This is the base of our gluten-free muffins. Make sure you’re using almond flour, not almond meal.
• Baking soda – This helps the healthy muffins rise and become fluffy.
• Salt – Just a pinch to balance out the flavors.
• Cinnamon and nutmeg – These warm spices complement the banana and chocolate beautifully.
• Dark chocolate chips – I used the ‘Enjoy Life’ brand, which is vegan and allergy-friendly, but any dark chocolate chips will work.

How to Make Banana Chocolate Chip Muffins with Almond Flour

Prep your oven and pan – Preheat the oven to 350°F (175°C). Line a 12-count muffin tin with liners or grease with coconut oil.

Mash and mix – In a large mixing bowl, mash the bananas thoroughly. Add all remaining ingredients except the chocolate chips to the mashed bananas and mix with an electric mixer until well combined.

Add chocolate chips – Fold the dark chocolate chips into the batter gently.

Fill and bake – Distribute the batter among the muffin pan, filling each of the muffin cups about 3/4 full. Bake for 18-22 minutes, until a toothpick inserted comes out clean.

Cool and enjoy – Let the muffins cool in the pan for about 10 minutes before removing. Serve warm or at room temperature.

Storage and serving

These almond flour banana muffins keep well in an airtight container for 3-4 days at room temperature. For longer storage, you can freeze them for up to 3 months. Just thaw overnight in the fridge when you’re ready to enjoy.

I like to warm these muffins up slightly before eating. 15 seconds in the microwave makes the chocolate chips all melty and delicious. They’re great on their own, but if you want to get fancy, try spreading a little almond butter on the tops of the muffins for extra protein and flavor.

Recipe FAQs and Tips

• For the best flavor and natural sweetness, use very ripe bananas. Look for bananas with plenty of brown spots on the peel. If your bananas aren’t quite ripe enough, you can speed up the process by placing them in a paper bag with an apple for a day or two.
• When measuring the almond flour, use the spoon and level method rather than scooping directly with the measuring cup. This prevents over-packing and ensures the right flour-to-liquid ratio in your muffins.
• If you find the batter is too thick after mixing, you can add a tablespoon or two of plant-based milk to thin it out slightly. The batter should be thick but still easily spoonable into the muffin tin.
• For an extra boost of flavor, try toasting the almond flour before using it in the recipe. Spread it on a baking sheet and toast in a 350°F oven for about 5 minutes, stirring once halfway through. Let it cool completely before using.
• If you’re using paper liners in your muffin tin, consider lightly spraying them with cooking oil before filling. Almond flour can sometimes stick to paper liners, and this extra step helps ensure easy removal of the muffins.

Can I use a different nut butter? 

Sure! Peanut butter or cashew butter would work great too.

Is there a substitute for almond flour? 

This recipe is specifically designed for almond flour. Using regular flour would change the texture and nutritional profile.

What’s the difference between almond flour and almond meal? 

While they are both made from ground almonds, almond flour is made from blanched almonds and is ground very finely, giving it a light texture ideal for baking. Almond meal is coarser, often includes almond skins, and is denser. For this recipe, almond flour is recommended for the best texture.

Can I make these sugar-free? 

These fluffy muffins are already free from added sugar, relying on the natural sweetness of bananas and applesauce.

How can I tell when the muffins are done? 

Insert a toothpick into the center of a muffin. If it comes out clean or with just a few moist crumbs, they’re ready!

Looking for more vegan breakfast ideas?

• Baked Blueberry Oatmeal Bars (Vegan, GF)
• Vegan Peach Muffins
• Blueberry Breakfast Cookies
• Small Batch Apple Cinnamon Muffins
• High Protein Baked Oat Bars (No Protein Powder!)