Double Chocolate Almond Flour Banana Muffins

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These almond flour banana muffins have a double dose of chocolate and are crazy good. With a small amount of added sugar and no added oil or butter, you won’t believe how moist they are.

  • Author: Leanne Ray, MS, RDN
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Snacks, Breakfast
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free


  • 3 medium bananas, mashed
  • 2 eggs
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2.5 cups almond flour (see notes)
  • 1 tablespoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 tablespoon cacao powder
  • 1/2 teaspoon kosher salt
  • 1/4 cup chocolate chips


  1. Preheat oven to 350° F. 
  2. Line a muffin pan with paper cups and set aside.
  3. Mix bananas through vanilla in a large bowl.
  4. Add flour through salt in a medium bowl and whisk until combined and few lumps of flour remain.
  5. Add wet ingredients to dry and mix until just combined. Stir in chocolate chips. 
  6. Divide the batter evenly between the muffin cups. 
  7. Bake for 25 minutes, or until top is golden brown and set. Transfer pan to a cooling rack and allow the muffins to cool in the pan for at least 15 minutes before removing. 
  8. Optional: top with flaky salt!



  • The equipment section above includes affiliate links to things I use often in my kitchen and recommend.
  • Store muffins in an airtight container and consume within two days. 
  • Almond meal can generally be used in place of almond flour if that’s all you have/can find. However almond flour is much finer and the almonds are blanched before being ground up so it may lead to a slightly different final product. I use the spoon and level method for measuring. 
  • I used my favorite bittersweet (60%) chocolate chips for these but you can sub your favorite, or even use cacao nibs to keep the added sugar lower.