Almond Flour Banana Muffins

5 from 6 votes

Almond Flour Banana Muffins

These almond flour banana muffins are super soft, moist, sweet, and delicious! Plus, they are made with healthier ingredients and are very quick to make.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Keyword: almond flour banana muffins, almond flour chocolate chip muffins, banana chocolate chip muffins, gluten-free banana muffins

Servings: muffins

Calories: 130kcal

Ingredients

Wet Ingredients

3 extra ripe bananas mashed
¼ cup greek yogurt
2 eggs
1 teaspoon vanilla extract
2 tablespoons honey

Dry Ingredients

2 cups almond flour
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon cinnamon
⅓ cup chocolate chips

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C) and prepare the muffin pan with paper liners.
Mash the bananas in a bowl. Then add the remaining wet ingredients to the same bowl.
3 extra ripe bananas, ¼ cup greek yogurt, 2 eggs, 1 teaspoon vanilla extract, 2 tablespoons honey
Next, mix all dry ingredients, except for the chocolate chips, in another bowl.
2 cups almond flour, ½ teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon cinnamon
Add the dry ingredients to the wet ingredients and stir until everything is combined. Then stir in the chocolate chips.
⅓ cup chocolate chips
Fill the paper liners with the dough and sprinkle the muffins with some extra chocolate chips.
Bake for around 20 minutes until the muffins have a golden brown color. Let them cool and enjoy!

Notes

Storage: You can store the muffins in an airtight container at room temperature for up to 2 days or in your refrigerator for 5-7 days.
More tips and information: For more tips and additional information, check out the post.

Nutrition