• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe box
  • Resources
    • Business
    • Photography
  • About
    • Contact
  • Peach Perfect Financials
    • Blogger MBA School
    • Bookkeeping Template

The Fit Peach logo

menu icon
go to homepage
  • Recipes
  • About
  • Accounting
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Accounting
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Cupcakes & Muffins » Double Chocolate Banana Almond Flour Muffins

    Published: Jun 7, 2021 · Modified: Jan 22, 2023 by Ansley Beutler

    Double Chocolate Banana Almond Flour Muffins

    • Share
    Jump to Recipe

    If you have extra bananas laying around, you NEED to make these double chocolate banana almond flour muffins! They're moist and rich and so easy they can be whipped up in just one bowl in under an hour. This healthy banana muffin recipe is made gluten-free, paleo-friendly, and dairy-free too!

    Chocolate muffins scattered on a cooling rack with parchment paper.

    Overripe bananas are so fun and easy to bake with! We have numerous banana recipes on the blog already like my paleo chocolate chip banana bread (my favorite) and my popular banana bread doughnuts.

    But I thought we needed a muffin recipe specifically for my die hard chocolate lovers. And thus, these double chocolate banana almond flour muffins were born!

    Jump to:
    • Ingredients
    • Step by step directions
    • Muffin baking tips
    • Customizations
    • Serving & Storing
    • Frequently asked questions
    • Recipe
    • Reviews

    Ingredients

    Image of ingredients with labels in black on pink surface.
    • Overripe bananas - You will need about 3 medium overripe bananas for this banana almond flour muffin recipe. Your bananas should be lightly soft with a few brown specks.
    • Almond flour - This is the best gluten-free flour to use in this muffin recipe. It ensure a fluffy and soft banana muffin every time!
    • Cacao powder - Used to give these banana almond flour muffins some serious chocolate flavor. Dutch processed cocoa powder will work here as well.
    • Coconut sugar - To add a little extra sweetness to the muffins. If needed, this can be substituted with light brown sugar or maple sugar.
    • Almond butter - This adds some moisture to the muffins. Any nut butter will work in this recipe, just make sure to use a creamy style nut butter.

    Step by step directions

    These chocolate banana almond flour muffins are a breeze to whip up. All you need is a whisk or a mixer and a mixing bowl. You can also use a stand mixer.

    Step 1 : Beat the eggs with the coconut sugar and almond butter

    First, beat the eggs, coconut sugar, almond butter, and vanilla together until well mixed. You should see tiny bubbles form at the top of the mixture.

    Glass mixing bowl with tan mixture.

    Step 2 : Add the mashed bananas

    Mash your bananas in a bowl or on a plate with the back of fork and break up any large chunks. Measure out 1 ½ cups and then pour the mashed bananas into the bowl and mix to incorporate.

    View inside a stand mixer with tan colored batter inside and mashed bananas.

    Step 3 : Add the dry ingredients

    Add the almond flour, cacao powder, and baking powder to the bowl and fold gently into the batter. Be careful not to over mix this step. Only mix until no flour clumps remain.

    Glass mixing bowl with a beater mixing a tan batter.

    Step 4 : Fold in the chocolate chips

    Finally, fold the chocolate chips into the batter. I like to use these dairy-free mini chocolate chips in these banana almond flour muffins. This is best done with a rubber spatula or whisk.

    Hand mixing a chocolate batter in a glass bowl.

    Step 5: Pour into muffin pan and bake

    Place muffin liners in the cavities of a muffin tin and fill each one with the batter almost all of the way full. Because these banana almond flour muffins are gluten-free they don't rise like traditional muffins and therefore we can fill each liner with more batter than we would if these were traditional, all purpose flour muffins.

    Sprinkle a few extra chocolate chips on top if desired then bake in the oven until risen.

    Muffin pan with a liners filled with chocolate muffin batter and chocolate chips.

    Muffin baking tips

    These banana almond flour muffins are first baked at 425 F for about 9 minutes. This high heat initially cooks the outside of the muffin and thus causes it to rise super well. Then lower the oven's temperature to 350 F for the remaining 12 - 15 minutes to allow the inside of the muffin to cook through.

    I learned this baking tip from Sally's Baking Addiction and I use it with all of my muffin recipes now. When lowering the oven temperature, don't open the oven door. Simply change the temperature and start a new timer.

    Chocolate muffins with liners scattered on brown paper.

    Customizations

    There are countless ways to customize these banana almond flour muffins with various mix-ins. Here are a few I recommend:

    • Chopped nuts - Add chopped almonds or walnuts to the batter with the chocolate chips or swap out the chocolate chips entirely.
    • Cherries - To make an extra special chocolate covered cheery style muffins, add ½ a cup of fresh cherries to the batter before baking.
    • Orange zest - Similarly, you can make a chocolate orange version by adding a tablespoon of fresh orange juice to the batter along with 3 tablespoon of orange zest.
    • Coconut flakes - Throw in some shredded coconut flakes with the chocolate chips for a touch of coconut flavor.
    Chocolate muffins stacked on top of each other and scattered on cooling rack.

    Serving & Storing

    These chocolate filled banana almond flour muffins are best served warm after they've had some time to set up. Sprinkle the tops with a little sea salt while they're warm for the ultimate bakery-style muffin experience. I recommend waiting about 10 - 15 minutes after they have come out of the oven to dig in.

    To store, wait for the muffins to cool down all the way before transferring them to an airtight container. They will keep for up to 4 days out on the counter or a week when kept in the fridge. When ready to enjoy, heat up a muffin in the microwave for about 8 seconds.

    Up close view of chocolate muffin with a bite taken out of it on brown parchment paper.

    Frequently asked questions

    Why are my chocolate banana almond flour muffins flat?

    This could be due to a number of reasons. The first could be from over mixing the batter. Be sure to only mix the batter until the flour clumps are broken up. The second possibility could be from the oven temperature. These muffins are first baked at a high temperature (425 F) to bake the outside of the muffin and cause them to rise really well. Then temperature is then reduced to 350 F bake the inside of the muffin. If these muffins are only baked at 350 F, they won't rise as well.

    Can I substitute the almond flour?

    Although these banana almond flour muffins were designed specifically with almond flour in mind, there are a few alternatives. Oat flour is a great option for these muffins but will alter the texture slightly. Use a gluten-free oat flour if desired. Cassava flour is another substitute option. I recommend starting with ¾ cup cassava flour and only adding more if the batter is too thin.

    Can this recipe be made into a loaf?

    Yes, my double chocolate gluten-free banana bread recipe was the inspiration for these muffins actually.

    Chocolate muffins sitting on brown parchment paper with a few tipped over.

    For more muffin fun, check out my:

    • Gluten free Blueberry Muffins
    • Gluten-free Lemon Poppy Seed Muffins
    • Bomb Gluten-free Monkey Bread Muffins

    PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!


    Recipe

    Double Chocolate Banana Almond Flour Muffins

    If you have extra bananas laying around, you NEED to make these double chocolate banana almond flour muffins! They're moist and rich and so easy they can be whipped up in just one bowl in under an hour. This healthy banana muffin recipe is made gluten-free, paleo-friendly, and dairy-free too!
    5 from 5 votes
    Print Pin Rate
    Course: Muffins
    Cuisine: American
    Keyword: banana almond flour muffins, dairy-free banana muffins, gluten-free banana muffins
    Prep Time: 10 minutes
    Cook Time: 21 minutes
    Total Time: 31 minutes
    Servings: 12 Muffins
    Calories: 236kcal
    Author: Ansley Beutler

    Ingredients
     
     

    • 3 eggs
    • ½ cup coconut sugar
    • ½ cup almond butter
    • 1 teaspoon vanilla
    • 1 ½ cup mashed bananas - approx. 2 - 3 medium bananas
    • 1 cup almond flour
    • ⅓ cup cacao powder
    • 2 teaspoon baking powder
    • ⅔ cup mini chocolate chips - use dairy-free if needed
    • Sea salt flakes - optional

    Instructions

    • Preheat oven to 425 F. In a bowl beat the eggs, coconut sugar, almond butter, and vanilla together until well mixed with a hand or stand mixer.
    • Measure out 1 ½ cup mashed bananas and pour into the bowl and mix to incorporate.
    • Add the almond flour, cacao powder, and baking powder to the bowl and fold gently into the batter. Be careful not to over mix this step.
    • Fold the chocolate chips into the batter.
    • Place muffin liners in the cavities of a muffin tin and fill each one with the batter almost all of the way full. (Because these are gluten-free muffins you can fill the liners with more batter than you would with traditional muffins).
    • Sprinkle a few extra chocolate chips on top if desired then bake in the oven for 9 - 10 minutes at 425 F. Then, without opening the oven door, reduce the oven temperature to 350 F and continue to bake for another 12 - 15 minutes. Check to make sure that the muffins are done by inserting a toothpick into the center of a muffin. If the toothpick comes out clean, the muffins are done.
    • Sprinkle with some sea salt flakes while warm, if desired, and enjoy!

    Notes

    Serving : These chocolate filled banana almond flour muffins are best served warm after they've had some time to set up. Sprinkle the tops with a little sea salt while they're warm for the ultimate bakery-style muffin experience. I recommend waiting about 10 - 15 minutes after they have come out of the oven to dig in.
    Storing : To store, wait for the muffins to cool down all the way before transferring them to an airtight container. They will keep for up to 4 days out on the counter or a week when kept in the fridge. When ready to enjoy, heat up a muffin in the microwave for about 8 seconds.
    Loaf version : This recipe can be made into a loaf. See my double chocolate gluten-free banana bread recipe which was the inspiration for these muffins.

    Nutrition

    Calories: 236kcal | Carbohydrates: 25g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 42mg | Sodium: 108mg | Potassium: 231mg | Fiber: 4g | Sugar: 15g | Vitamin A: 100IU | Vitamin C: 3mg | Calcium: 117mg | Iron: 2mg
    Tried this recipe?Mention @the.fit.peach or tag #thefitpeach!
    « Summertime Watermelon Feta Mint Salad
    Chocolate Chip Cookie Gluten-free Mug Cake »

    Reader Interactions

    Comments

    1. Dian says

      February 07, 2023 at 11:33 pm

      5 stars
      I made half the recipe and this taste so good.. i bake 350 F for 20 minutes i used standard muffin tray

      Reply
    2. Gayatri says

      January 13, 2023 at 1:20 am

      Hello Ansley,

      How long do I bake these if I use a mini muffin tray? Do I use the same method?
      Thanks for the gorgeous recipe! Can't wait to try it.

      Reply
      • Ansley Beutler says

        January 22, 2023 at 9:53 am

        Hi there! I would half the baking times - so bake at 425F for 4 minutes and then reduce the temp to 350F and bake for another 6 - 8 minutes.

        Reply
    3. Heather says

      August 21, 2022 at 11:02 pm

      5 stars
      These muffins are so good I haven't wasted a banana since I found this amazingly easy, tasty recipe!

      Reply
      • Ansley Beutler says

        August 27, 2022 at 1:35 pm

        Yay! I'm so glad you enjoyed the recipe!

        Reply
    4. Rebecca says

      July 24, 2022 at 9:39 pm

      Hi.
      Do these freeze well to take out individually for future-easy-to-go-snacks? Thanks!

      Reply
      • Ansley Beutler says

        July 29, 2022 at 9:34 am

        Hi Rebecca - yes, you can freeze these once they have cooled down. Just let them thaw at room temperature or warm them up in the microwave.

        Reply
    5. Umm bonjon says

      May 29, 2022 at 3:52 pm

      5 stars
      Very easy to come together, fast, simple and came out moist and delicious. My banana hating crew all enjoyed at least two and my mother in law said the banana flavour is very mild. I loved them. So definitely will make them again when bananas get over ripe! Thanks!

      Reply
      • Ansley Beutler says

        May 31, 2022 at 6:52 am

        Yay I am so happy to hear they were a hit!

        Reply
    6. Liz says

      February 02, 2022 at 7:38 pm

      How would I go about using my frozen bananas??

      Reply
    7. Gaby says

      July 21, 2021 at 9:23 pm

      5 stars
      I've tried this recipe twice and it turned out amazing both times! I only changed the almond butter for peanut butter. If I wanted to substitute almond flour for oat flour, what ratio would you recommend?

      I highly recommend reheating the muffin for 15 seconds in the microwave before eating it!

      Reply
      • Ansley Beutler says

        July 26, 2021 at 9:05 am

        Hi Gaby! Yay that is so great to hear! I haven't made these with oat flour but if I did I would start with 2/3 cup oat flour and add more if the consistency is too thin.

        Reply
    8. Karen says

      July 14, 2021 at 8:01 am

      How many calories are in each muffin or slice? Thank you.

      Reply
    9. Debbie says

      July 13, 2021 at 10:00 pm

      What can I substitute for the eggs?

      Reply
      • Ansley Beutler says

        July 14, 2021 at 7:59 am

        Hi Debbie - I have not tried this recipe with an egg substitute so I can't recommend one. If you're looking for a vegan recipe, I suggest theses oatmeal cookies.

        Reply
    10. Alessia says

      June 26, 2021 at 9:41 am

      5 stars
      Hi Ansley!! These sound so good I want to make them tomorrow!! I’m curious about one thing: if there is no gluten, why should I be careful not to overmix the batter after adding the dry ingredients?
      Ps: thank you for the extra tip on muffin baking, I didn’t know about the temperature changing trick!!

      Reply
      • Ansley Beutler says

        June 27, 2021 at 9:29 am

        Hi Alessia! I hope you love them as much as I do! Even though there isn't gluten you still risk a bunch of air bubbles getting in the batter when you over mix. You just want to mix to incorporate the flour.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar


    Welcome to The Fit Peach where I share elevated everyday recipes for the health-focused foodie.

    Read more about Ansley here!

    • Facebook
    • Instagram
    • Pinterest


    New Year New You

    • Zucchini Involtini
    • Southwest Chicken Chili
    • Triple Berry Smoothie
    • Firecracker Bang Bang Shrimp

    Trending

    • Edible Brownie Batter
    • Air Fried Teriyaki Salmon Bites Rice Bowl
    • Ricotta Cheese Egg Bites with Peppers and Onion
    • Almond Flour Peanut Butter Cookies


    Footer

    ↑ back to top

    More

    • About
    • Resources
    • Peach Perfect Financials
    • Contact

    Newsletter

    Subscribe to our monthly newsletter for more deliciousness!

    Recipes

    • Chocolate
    • Cookies
    • Savory
    • Drinks

    COPYRIGHT © 2020 THE FIT PEACH ALL RIGHTS RESERVED


    Accessibility Statement | Privacy Policy


    As an Amazon Associate I earn from qualifying purchases.