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almond flour banana muffins

almond flour banana muffins—velvety, guilt‑free delight for busy mornings

Craving a fluffy, low‑carb breakfast treat? These almond flour banana muffins deliver natural sweetness and moist goodness—discover the perfect snack today!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 301
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 3 cups almond flour
  • 3 large ripe bananas mashed
  • 2 large eggs
  • 2 tablespoons coconut oil melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1/3 cup dark chocolate chips

Equipment

  • oven
  • blender
  • muffin tin
  • rack

Method
 

Steps
  1. Preheat oven to 350°F and line a 12‑cup muffin tin.
  2. In a blender, combine mashed bananas, eggs, melted coconut oil, vanilla, cinnamon, baking soda, and baking powder; blend until smooth.
  3. Add almond flour and pulse briefly until just incorporated.
  4. Fold in chocolate chips.
  5. Divide batter evenly into the muffin cups, filling about three‑quarters full.
  6. Bake 18‑20 minutes until tops are golden and a toothpick comes out clean.
  7. Cool 10 minutes in the tin, then transfer to a rack to cool completely.