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Double Chocolate Banana Almond Flour Muffins

  • Author: Ansley Beutler
  • Total Time: 31 minutes
  • Yield: 12 Muffins 1x
  • Diet: Gluten Free


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!


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


  1. 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.
  2. Measure out 1 1/2 cup mashed bananas and pour into the bowl and mix to incorporate.
  3. 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.
  4. Fold the chocolate chips into the batter.
  5. 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).
  6. 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.
  7. Sprinkle with some sea salt flakes while warm, if desired, and enjoy!


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.

  • Prep Time: 10
  • Cook Time: 21
  • Category: Muffins
  • Method: Bake
  • Cuisine: American

Keywords: banana almond flour muffins, gluten-free banana muffins, dairy-free banana muffins