Almond Flour Banana Muffins are easy, low carb, paleo and gluten free banana muffins that are naturally sweetened, fluffy and full of banana flavor. Plus they are made in a blender!
Preheat oven to 350 degrees F and spray silicone muffin tin with cooking spray. Set aside.
In a powerful blender or food processor, add bananas, eggs, vanilla, cinnamon, baking soda + powder, salt and process until smooth.
Add almond flour and process just enough to combine. Pause, scrape the walls and process just a bit again to combine. Add chocolate chips and stir with a spatula.
Using an ice cream scoop, divide batter between 12 openings of previously prepared muffin tin and bake for 25-30 minutes, or until golden brown and toothpick inserted come out clean.
Remove from the oven, let cool 20 minutes and enjoy.
Video
Notes
Store: Store muffins at room temperature for 2-3 days or in refrigerator for 5-7 days. As they're quite moist, I've found they store better when loosely covered rather than in an airtight container.
Freeze: Freeze in layers with parchment paper between, in a large freezer bag. They will store in the freezer for up to three months.
Over ripen bananas are a must! If your batter is too thick, means bananas were not ripe enough. Muffins won't come out good. Also can't use other fruit.
Eggs: You could try the recipe with all egg whites (1 egg = ¼ cup whites) but I much prefer the former.
Almond flour: Some have had success with almond meal, but the texture may be grainy, and it can taste "healthier".
Sweetener: This almond flour banana muffin batter is naturally sugar free. If you do have more of a sweet tooth, add a little of your favorite granulated sweetener. For keto/paleo banana muffins, use monk fruit or erythritol, etc.
Baking time: Several readers have let me know that the banana muffins are ready at between 17-25 minutes for them, so the first time you bake these, I suggest checking from 17 minutes. The climate and your oven may affect the bake time.