Almond flour muffins are a great option for a gluten-free breakfast or snack. They also stay fresh for several days so you can bake on a batch ahead of time for a busy week. If you like bananas and chocolate, try these almond flour banana chocolate chip muffins.
Ingredients to Make Almond Flour Banana Chocolate Chip Muffins
- 2 cups almond flour: A good gluten-free baking flour.
- 1/4 cup maple syrup: A natural sweetener.
- 2 eggs: Helps hold the muffins together
- 1 tablespoon avocado oil: Can use melted coconut oil or olive oil instead.
- 1 teaspoon pure vanilla extract: Adds flavor.
- 2 teaspoons baking powder: Almond flour does not rise as well as regular flour so you need to use more baking powder than usual.
- ¼ teaspoon salt: Helps enhance the flavor.
- 1/2 cup chocolate chips
Storing Almond Flour Muffins
The muffins can stay fresh up to 5 days if you store them in an airtight container either at room temperature or in the fridge. Since they last several days, they’re good to prep ahead of time for breakfast or snacks during the workweek.
You can pop one in the microwave for about 15 seconds if you want to warm it up before eating it.
More Almond Flour Muffin Recipes to Try
Almond Flour Blueberry Muffins
Almond Flour Carrot Cake Muffins
Almond Flour Orange Cranberry Muffins
Almond Flour Sweet Potato Muffins
Almond Flour Lemon Raspberry Muffins
Almond Flour Banana Chocolate Chip Muffins
Ingredients
- 2 cups almond flour
- 2 medium bananas, mashed
- 2 eggs
- 1/4 cup maple syrup
- 1 tablespoon avocado oil (can also use coconut or olive oil)
- 1 teaspoon pure vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350℉.
- In a large bowl, mash the bananas with a fork. Add the eggs, oil, maple syrup, and vanilla extract. Whisk everything together.
- In a separate bowl, mix together the dry ingredients: almond flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and stir to combine (the batter will be thick).
- Add the chocolate chips and stir to combine.
- Spoon the batter into 12 lined muffin tins and bake for 22-24 minutes until the tops are golden brown and the center is set.
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