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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

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

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

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