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Banana Muffins with Almond Flour and Chocolate Chips Recipe

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4.4 from 15 reviews

  • Author: Sara
  • Total Time: 30-35 minutes
  • Yield: 12 muffins
  • Diet: Gluten Free

Description

These Banana Muffins with Almond Flour are a delicious and healthier take on classic banana muffins, using almond flour for a moist, gluten-free texture. Sweetened naturally with ripe bananas and maple syrup, they are enriched with melted butter and fresh lemon juice for added flavor. Chocolate chips add a touch of indulgence to each bite. Perfect for breakfast, snacks, or a wholesome treat.

Ingredients

Wet Ingredients

  • 2 ripe bananas
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup maple syrup
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon freshly squeezed lemon juice

Dry Ingredients

  • 2 cups superfine almond flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt

Add-ins

  • 1/4 cup dark chocolate chips
  • 1/4 cup mini semi-sweet chocolate chips

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) to ensure it is ready when your batter is mixed.
  2. Mash the bananas: In a large bowl, use a potato masher to mash the ripe bananas until smooth with some small lumps for texture.
  3. Combine wet ingredients: Whisk in the eggs, vanilla extract, maple syrup, melted butter, and freshly squeezed lemon juice with the mashed bananas until well combined.
  4. Add dry ingredients: Add the almond flour, baking soda, and sea salt to the wet mixture and stir until just combined; avoid over mixing to keep the muffins tender.
  5. Fold in chocolate chips: Gently fold in both the dark and mini semi-sweet chocolate chips, ensuring even distribution throughout the batter.
  6. Prepare muffin pan: Scoop the batter evenly into a greased or lined muffin pan, filling each cup about three-quarters full for optimal rise.
  7. Optional topping: If desired, place a slice of banana and sprinkle additional chocolate chips on top of each muffin for garnish and extra flavor.
  8. Bake the muffins: Bake in the preheated oven for 20 to 25 minutes, until the edges are lightly golden and a toothpick inserted into the center comes out clean.
  9. Cool and serve: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve at room temperature and enjoy!

Notes

  • You can substitute maple syrup with honey or agave nectar if preferred.
  • Make sure bananas are very ripe for natural sweetness and moisture.
  • Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
  • For a nut-free version, consider using oat flour instead of almond flour.
  • Adding a pinch of cinnamon can enhance the flavor profile further.
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/banana-muffins-with-almond-flour-and-chocolate-chips-recipe/