Almond Flour Banana Muffins with Chocolate Chips and Peanut Butter Recipe

Introduction

These Almond Flour Banana Muffins are moist, tender, and fluffy, perfect for a gluten-free and dairy-free treat. Loaded with chocolate chips and peanut butter, they bring a delightful balance of flavors without any added oil. Ideal for breakfast or a snack.

Ingredients

• 2 ½ cups (260 g) fine blanched almond flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon fine sea salt
• 1 ¼ cup (325 g) mashed banana (about 3 medium-sized bananas)
• 2 large eggs, room temperature
• ¼ cup (70 g) natural smooth peanut butter
• 2 tablespoons (45 g) liquid honey
• 1 teaspoon vanilla extract
• ½ cup (95 g) dairy-free mini chocolate chips

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and grease a 12-cavity muffin pan with non-stick cooking spray or line it with paper cupcake liners.
2. Step 2: In a medium bowl, whisk together almond flour, cinnamon, baking powder, baking soda, and salt.
3. Step 3: In a large bowl, whisk the mashed bananas, eggs, peanut butter, honey, and vanilla extract until smooth.
4. Step 4: Add the dry ingredients to the wet mixture and gently fold together with a spatula until just combined. Avoid overmixing. Fold in most of the chocolate chips, reserving some for topping.
5. Step 5: Divide the batter evenly into the prepared muffin pan, filling each cavity almost full. Smooth the tops with the back of a spoon and sprinkle the remaining chocolate chips on top.
6. Step 6: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Step 7: Let the muffins cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use overly ripe bananas with lots of brown spots for a sweeter, pronounced banana flavor.
• If your natural peanut butter is thick, warm it slightly in the microwave to make mixing easier.
• Omit chocolate chips for a refined sugar-free muffin option.
• Ensure to use dairy-free chocolate chips to keep the recipe dairy-free.
• Measure almond flour using the spoon and level method if you do not have a kitchen scale.
• Light-colored muffin pans can help prevent muffins from browning too quickly compared to darker pans.
• Parchment paper liners are recommended to prevent sticking better than regular liners.

Storage

Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, warm in a microwave for 15-20 seconds or enjoy at room temperature. These muffins also freeze well; thaw overnight in the fridge or at room temperature before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins nut-free?

This recipe uses almond flour and peanut butter, so it is not suitable for nut-free diets. You could try substituting almond flour with oat flour and peanut butter with sunflower seed butter, but texture and flavor may vary.

Are these muffins suitable for a vegan diet?

These muffins contain eggs and honey, so they are not vegan. To make them vegan, consider using flax eggs and maple syrup as substitutes, though results might differ slightly.

Almond Flour Banana Muffins with Chocolate Chips and Peanut Butter Recipe

---

★★★★★

4.9 from 81 reviews

• Author: Lila
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Diet: Gluten Free

Pin Recipe

Print Recipe

Description

These Almond Flour Banana Muffins are moist, tender, and fluffy, made with gluten-free, dairy-free, and oil-free ingredients. Enhanced with chocolate chips and natural peanut butter, they offer a deliciously wholesome treat perfect for breakfast or snack time.

---

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ½ cups (260 g) fine blanched almond flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon fine sea salt

Wet Ingredients

• 1 ¼ cup (325 g) mashed banana (about 3 medium-sized bananas)
• 2 large eggs, room temperature
• ¼ cup (70 g) natural smooth peanut butter
• 2 tablespoons (45 g) liquid honey
• 1 teaspoon vanilla extract

Add-ins

• ½ cup (95 g) dairy-free mini chocolate chips

---

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 12-cavity muffin pan with non-stick cooking spray or line it with paper cupcake liners to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together almond flour, cinnamon, baking powder, baking soda, and salt until evenly combined.
3. Combine Wet Ingredients: In a large bowl, whisk the mashed bananas, eggs, smooth peanut butter, honey, and vanilla extract until smooth and homogenous.
4. Combine Wet and Dry Mixtures: Add the dry ingredients to the wet ingredients and gently stir using a spatula just until combined. Avoid over-mixing to keep the batter tender.
5. Add Chocolate Chips: Fold in most of the dairy-free mini chocolate chips, reserving some to sprinkle on top of the muffins later.
6. Fill Muffin Pan: Divide the thick batter evenly among the muffin cups, filling each almost to the top. Use the back of a spoon to smooth the surface.
7. Add Topping: Sprinkle the reserved chocolate chips on top of the batter in each muffin cup for added flavor and decoration.
8. Bake: Bake the muffins in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
9. Cool: Allow muffins to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before serving.

Notes

• Use overly ripe bananas with brown spots for a sweeter and more pronounced banana flavor.
• If peanut butter is thick, warm it briefly in the microwave so it incorporates smoothly with wet ingredients.
• Chocolate chips are optional; omit them for a refined sugar-free version.
• Use dairy-free chocolate chips to keep the recipe dairy-free.
• If you don’t have a kitchen scale for almond flour, use the spoon-and-level method with dry measuring cups.
• Darker muffin pans may brown the muffins faster than lighter pans; adjust baking time accordingly.
• Parchment paper liners are recommended as they prevent sticking better than other liners.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Baked Goods
• Method: Baking
• Cuisine: American

Keywords: almond flour muffins, banana muffins, gluten free muffins, dairy free muffins, oil free muffins, peanut butter muffins, chocolate chip muffins, healthy muffins