ALMOND FLOUR BANANA MUFFINS | easy healthy recipe

Banana Muffins made with almond flour and chocolate chips is a paleo and vegan-friendly recipe that is perfect for meal prep! This banana muffin recipe is rich in protein and healthy fats and free of all refined flours and sugars. Plus it's family-friendly and easy to make!

TIMESTAMPS
0:00 Intro
0:56 Pre-heat oven and line your muffin pan
1:18 Combine dry ingredients
1:35 Prepare your wet ingredients
2:08 How to make a chia egg and keep the recipe vegan
2:50 Continue with the wet ingredients
3:30 Add the wet ingredients to the dry ingredients
3:45 Add the chocolate chips
4:21 Add ingredients into muffin pan
5:00 Pop in the oven for 20-25 minutes
5:15 Let cool and enjoy
5:51 Bloopers

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BANANA MUFFINS RECIPE
2 1/4 cup almond flour
1.5 teaspoons baking powder
1/2 teaspoon baking soda
3 ripe bananas (12-14 ounces)
3 tablespoons monk fruit (or maple syrup, honey or coconut sugar)
1 teaspoon vanilla extract
1/2 cup chocolate chips
2 eggs

INSTRUCTIONS
Preheat the oven to 350 (180 C) degrees. Line a 12-cup muffin pan with muffin liners or grease the pan.

In a large bowl, whisk together the almond flour, baking powder, baking soda, and salt.

Place the bananas in a medium bowl. Use a potato masher or fork to mash the bananas until they’re almost smooth.

Add the eggs, monk fruit (or maple syrup), and vanilla to the bananas and mix until combined.

Pour the wet ingredients into the dry ingredients and stir until just combined. Add half of the chocolate chips and stir them in.

Divide the batter into all the muffin cups. Sprinkle the remaining chocolate chips evenly over the top of the batter.

Bake 20-22 minutes, until the muffins are puffed and golden brown. Cool 5 minutes, then transfer to a wire rack to cool completely.

NOTES
Muffins will keep 5-7 days when stored in the fridge or can be frozen for up to 3 months.

NUTRITION
Serving: 12g | Calories: 194kcal | Carbohydrates: 17g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 62mg | Potassium: 167mg | Fiber: 3g | Sugar: 9g | Vitamin A: 75IU | Vitamin C: 3mg | Calcium: 80mg | Iron: 1mg

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#bananamuffins #almondflourbananamuffins #bananamuffinrecipe

[CleanandDeliciousDani]

Happy Friday! I'm excited to share my new favorite muffin recipe - DELIGHTFUL Banana Muffins that are made with almond flour. This healthy muffin recipe is keto, paleo, and vegan friendly. It's easy to make, perfect for meal prep, and insanely delicious. I hope you get to try them this wekeend! XO-Dani

[Gobbler_kittenz]

I have adhd and I wanted to bake so my adhd randomly got my hyper fixated on baking I was using recipes and none of them worked only to find out the flower we had was almond flower I did the recipe and it worked out so good I’m 14 and this is my first time baking all by myself. I’m so proud of myself. Even my grandma who is really picky liked them it was super simple and I didn’t add sweetener I used syrup. Thank you so much

[m.g.]

I used honey instead of monk fruit sugar, and walnuts instead of chocolate chips. These were really good. Moist & light!

[ahrayahahlalabayaahyashara]

Thanks very much Dani. You can also use 1/3 cup of unsweetened Apple Sauce in place of eggs. I bake with apple sauce and it always turns out Great. I will be trying this recipe with blueberries instead of bananas & chocolate chips tonight; will try the chocolate chips later on. Thanks again.

[judyridley]

Love this recipe! I've made them 5 times! Switched out the chocolate chips with either walnuts, white chocolate chips, or frozen blueberries (yum!). Also switched out 2 bananas with sweet potato (same ounces) once...so yummy!! So glad I found this recipe as it's so versatile. It's really hard to not eat too many at once. LOL

[deniseramirez]

Made these yesterday. Absolutely delicious 😊 Left out the chocolate chips. And added a handful of chopped walnuts. Thank you👍🏻

[bboice]

Muffins were a hit at church!!! Bowl was Sooo moist!!! Mentioned your name!!! Bananas are amazing!! Thanks Danny!!!!🎉🎉🎉🎉

[bmiller]

Just made this recipe tonight. The muffins were delicious and moist. They were very tender and delicate, so I would suggest using paper liners in your muffin pan, as I had a very difficult time getting these out without breaking them, even using an oiled and non-stick muffin pan. They were great however and I will be making them again- only this time with paper liners.

[scf]

These muffins are in my meal plan every week! I’ve recently started staying away from gluten and refined sugar, and these things are saving me from giving into bread, sugar and even pasta cravings. They give me the texture I crave, along with tasting amazing! I also put in raw walnuts for some extra crunch and healthy fat.

[angelicavalladares]

This is my favorite almond flour banana muffin EVER!!!!

[neetajani]

Absolutley wonderful recipe . All your recipes are healthy and perfect information with listed INGREDIENTS to follow. I am making this muffins today.Thanks a lot

[nikhitavardhani]

I make this every week for my 2 year old daughter and she loves these❤

[loissage]

I am such a fan. I follow the WW plan and can easily plug your recipes into my plan. I love eating as clean as possible and your ideas are my jam, thanks for your hard work.

[bharati]

Made them yesterday for my son’s birthday. I used honey instead of monk fruit sugar. Everyone loved it. Thank you, Dani, for this keeper!

[natashakuhnke]

Made these yesterday. Used coconut sugar this round. May try half coconut and half monk next round. I may leave out the chocolate chips too in next round to keep the calories lower. I also tried multiple ways in baking using silicone, paper liners and no liners. To me the no liners is not a good idea at all. Even with coating on a non stick, they stick a lot. Lol. I love the silicone best and I love the mini sizes best of all. Overall though, I’m happy and excited with the results. They’re super moist and gluten free and taste great! Thank you! 🥰

[jasminromero]

Just baked this 2 hours ago. Legit. It is good! Very soft, scrumptious…. You won’t even believe this is a healthier version. I just made one adjustment… i used more than twice the recommended choco chips! I recommend deviating from this part of the recipe if you love chocolates 😊

[mrse]

Thankyou so much for including vegan substitutes in your recipes, I save almost all of them for when I want a healthy recipe for when the grandkids come to visit!

[nancymascio]

Just made these and used maple syrup instead of MonkFruit. They are delicious. I couldn’t wait until they completely cooled to try them and they kind of fell apart. I grabbed a spoon. Delicious.

[yadirap.]

wow ty for this recipe i loved it so much, very moist. I made 1/2 batter with blueberries and other 1/2 chocolate chips. This will be my go to recipe. Thank you for sharing!!

[tdccrafts]

I tried this recipe but i made a small one..its turn out really fluffy & delicious ..tq for sharing..