Description
These one-bowl Gluten Free Chocolate Chip Banana Muffins are fluffy, moist with the best banana flavor, and loaded with chocolate chips that make them irresistible. They’re great for breakfast, a snack, or even a dessert. This recipe is simple to make and yields a batch of muffins that everyone will love.
Ingredients
Scale
- 1 cup mashed banana (about 2 large or 3 small bananas)
- 1/2 cup almond butter
- 1 egg
- 1/2 tsp vanilla
- 1.5 cups almond flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup chocolate chips or chunks
Instructions
- Preheat oven to 350F and line a muffin tin with liners or grease. Set it aside.
- In a large bowl, whisk together mashed banana, almond butter, eggs, and vanilla. Set it aside.
- In a small bowl, stir almond flour, baking soda, and spices.
- Add dry ingredients to wet ingredients and stir till combined. Fold in chocolate chips or chunks.
- Fill muffin tins until about 3/4 full and add chocolate chips or chopped-up chocolate on top if desired.
- Bake for 18-22 minutes or until the toothpick comes out clean when inserted.
- Let cool for 5-10 minutes. Enjoy and eat for a quick breakfast, sweet snack, or dessert. I like to make these at the start of the week and have them available to eat whenever.
Notes
- Ripe bananas work best as they act as the natural sweetener in this recipe.
- Store muffins in a sealed container on the counter or in the fridge for 3-4 days.
- Freeze in a freezer-safe container for up to 3 months and thaw on the counter when ready to enjoy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes