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An almond flour banana muffin cut in half and resting on the muffin wrapper on a wire cooling rack.
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Almond Flour Banana Muffins

Moist, tender and fluffy, these Almond Flour Banana Muffins with chocolate chips and peanut butter are gluten-free, dairy-free and oil-free.
Course Breakfast
Cuisine American, Canadian
Keyword almond flour, banana muffins, gluten-free, low carb
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 268kcal
Author Leanne

Ingredients

  • 2 ½ cups fine blanched almond flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 1 ¼ cup mashed banana (about 3 medium-sized bananas)
  • 2 large eggs room temperature
  • ¼ cup natural smooth peanut butter
  • 2 tablespoons liquid honey
  • 1 teaspoon vanilla extract
  • ½ cup dairy-free mini chocolate chips
US Customary - Metric

Instructions

  • Preheat oven to 350F and grease a 12-cavity muffin pan with non stick cooking spray or line it with paper cupcake liners.
  • In a medium-sized bowl, whisk together the almond flour, cinnamon, baking powder, baking soda and salt. 
  • In a large bowl, whisk together the mashed bananas, eggs, peanut butter, honey and vanilla.
  • Add the dry ingredients to the wet mixture and stir with a spatula until just combined. Be careful not to over mix. Fold in the chocolate chips (reserving some for the tops).
  • Divide the batter into the prepared muffin pan. The cavities should be almost full.
  • The batter is thick, so use the back of a spoon to smooth out the tops before adding the remaining chocolate chips to the tops.
  • Bake for 18-20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
  • Let muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

  1. For a sweet and pronounced banana flavor, make sure your bananas are overly ripe (with lots of brown spots).
  2. If your natural peanut butter is thick, you may want to microwave it for a few seconds so it is drippy and whisks together with the other wet ingredients easily. 
  3. Chocolate chips are optional, so you can leave them out for a refined sugar-free muffin.
  4. To keep the muffins dairy-free, be sure to use dairy-free chocolate chips. 
  5. If you don’t have a kitchen scale to weigh your almond flour, be sure to measure it by using the spoon and level method with a dry measuring cup.
  6. Darker colored muffin pans tend to brown muffins more quickly than lighter colored pans. These muffins were baked in a lighter colored pan, so if your pan is dark, your muffins may bake and brown a little quicker.
  7. I recommend using parchment paper liners as they don’t stick to the bottom of muffins like other liners tend to do.

Nutrition

Calories: 268kcal | Carbohydrates: 20g | Protein: 8g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 28mg | Sodium: 144mg | Potassium: 186mg | Fiber: 4g | Sugar: 11g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 86mg | Iron: 2mg