Name: Almond Flour Banana Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 very ripe bananas (approx. 1 cup mashed banana); 2 large eggs; ¼ c unsalted butter, melted; 1 ½ tsp vanilla extract; ¼ c brown sugar; 2 c almond flour; 2 tsp baking powder; ¼ tsp sea salt; ⅔ c dark chocolate chips (or your favorite kind)

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These gluten free Almond Flour Banana Muffins are moist and fluffy and prepped in 10 minutes. A great option for breakfast or a snack and full of rich dark chocolate chips. You will not miss the gluten one bit!

Banana muffins with chocolate chips on wax paper.

The nutty flavor of almond flour paired with the perfection of banana bread is a perfect match. Gluten free goodness!

Fluffy, moist and bursting with gooey chocolate chips.

These almond flour banana muffins are a variation of one this White Chocolate Almond Banana Bread but I made some tweaks to make some gluten free readers even happier!

Why You will love these:

10 minutes to prep. Muffins are the best in that you are just stirring and then scooping into muffin tins. The bake time isn't too bad either. No need for any extra tools--just some bowls and spoons and you are set.
So delicious and moist. Obviously the main reason to make a recipe in the first place. But if you are new to giving up gluten, this may be hard for you. My sister recently has had to give it up and baked goods have been the hardest part for her.
Gluten free. I don't need to avoid gluten, but there are many people who have reasons they can't have it. I try to play around in the kitchen with gluten free baked goods and other options so everyone can enjoy! You will DEFINITELY want to try the Gluten Free Blondies!
They are versatile. While I am a big fan of chocolate chips in these almond flour muffins, you can easily switch up what you add into them. White chocolate chips, some chopped nuts, a bit of shredded coconut--lot's of possibilities. Let the kids sprinkle what they love on top too.
Freezer friendly. Keep them in a freezer safe container and you can thaw or pop them in the microwave. I have kept these for about 6 weeks to 2 months even in the freezer.

What you will need:

Make sure you are using almond flour and not almond meal. Almond flour is much finer than almond meal. I have found many super fine options at the grocery. I have heard you can make your own, but I have found that buying it in bulk is most cost effective.

Butter, baking powder, bananas, brown sugar and other ingredients labeled on counter.

How to make these:

Mash the bananas in a medium bowl. Add in the brown sugar, eggs, melted butter, and vanilla. Whisk to combine. (steps 1-2)
In a separate bowl, whisk together the almond flour, baking powder and salt. Add the flour mixture into the banana mixture and stir until fully incorporated. Try not to over stir the batter. (steps 3-4)
Fold in the chocolate chips. (steps 5-6)
Scoop the muffin batter into a lined muffin pan. I like to lightly spray the liners as well to help keep the muffins from sticking to the liners. (I haven't always had the best luck with them!)
Bake for about 20 minutes or until a toothpick comes out clean. Cool and then enjoy!

Notes and Tips:

3 bananas in this recipe is equal to about 1 cup of mashed banana. You can mash and measure before adding the banana into the mixing bowl.
I always add extra chocolate chips on top when making these. The chips on top in the photos are not part of the ⅔ cup from the recipe.
Once again, make sure you are not using almond meal. You want almond flour in this recipe.
Always make sure your leavening agent is fresh. For this recipe, baking powder is key. If it is from several years ago, and trust me, I have been there, you are more likely going to have muffins that are sunken in or barely rise.

Stack of almond flour banana muffins with chocolate chips on wax paper.

Other gluten free recipes:

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Almond flour banana muffin with chocolate chips on wax paper.

Almond Flour Banana Muffins

Gluten free Almond Flour Banana Muffins are moist and fluffy and prepped in 10 minutes. A great option for breakfast or a snack and full of rich dark chocolate chips. You will not miss the gluten one bit!

5 from 4 votes

Print Pin Rate

Course: Breakfast, Muffins

Cuisine: American

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: muffins

Calories: 250kcal

Author: Lorie Yarro

Ingredients

Instructions

Preheat oven to 350°F.
In a medium bowl, mash the bananas. Add the eggs, vanilla, brown sugar and melted butter and whisk together until combined.
In a separate bowl, whisk the almond flour, salt and baking powder to combine. Add the dry ingredients into the banana mixture and stir just until fully combined. Fold in the chocolate chips.
Scoop the muffin batter evenly into a muffin pan with liners and lightly spritzed with oil. Add extra chocolate chips if desired.
Bake for about 20-22 minutes or until a toothpick comes up clean. Allow to cool before serving. Store in an airtight container at room temperature for about 4-5 days or in the refrigerator for a week.

Notes

3 bananas in this recipe is equal to about 1 cup of mashed banana. You can mash and measure before adding the banana into the mixing bowl.
I always add extra chocolate chips on top when making these. The chips on top in the photos are not part of the ⅔ cup from the recipe.
Once again, make sure you are not using almond meal. You want almond flour in this recipe.
Always make sure your leavening agent is fresh. For this recipe, baking powder is key. If it is from several years ago, and trust me, I have been there, you are more likely going to have muffins that are sunken in or barely rise.