Almond Flour Chocolate Chip Muffins

Ingredient Notes

(For the full recipe, scroll down to the recipe card below)

• Ripe bananas: Use very ripe bananas with plenty of brown spots for the best flavor and natural sweetness. The riper the bananas, the sweeter and more flavorful your muffins will be!
• Almond flour: The star of this recipe! I recommend using a finely ground almond flour, like Bob’s Red Mill, for the best texture and results.
• Cake flour: Don’t skip this ingredient! While almond flour makes up most of the flour in these muffins, a small amount of cake flour helps give them structure and creates a light, tender crumb. It keeps the muffins from being too dense while still letting the almond flour shine.
• Eggs: Eggs help provide structure and stability to the batter while also adding moisture and richness, helping create soft, tender muffins.
• Milk: I use regular cow’s milk, but you can easily use almond milk, coconut milk, or your favorite milk instead.
• Coconut oil: I love using coconut oil in baked goods because it adds a subtle coconut flavor and helps keep these muffins soft and tender. You can also substitute melted butter for the coconut oil if you prefer.
• Flaxseed: A simple way to add a little extra nutrition! Ground flaxseed blends seamlessly into the batter and adds fiber and healthy fats.

Step by Step Directions

(For the full recipe, scroll down to the recipe card below)

Expert Tips

• Cake flour: Don’t skip it! Even though these muffins are primarily made with almond flour, a small amount of cake flour gives them structure and a light, tender crumb. It keeps them from becoming too dense or delicate while still letting the almond flour shine.
• Bananas: Use very ripe bananas with lots of brown spots for the best flavor and sweetness.
• Don’t overmix: Be careful not to overmix the batter, or the muffins can become dense.
• Room temperature ingredients: Always make sure your wet ingredients, like eggs, Greek yogurt, and milk, are at room temperature before mixing. I like to set my ingredients out about 30 minutes to an hour before baking. The reason we want room-temperature ingredients is that the cold ingredients can cause the batter to seize, leading to tougher muffins.
• Measure flour: To avoid dry and dense muffins, always spoon the almond and cake flour into a measuring cup and level it off. Dipping your measuring cup straight into the bag or container of flour can pack too much flour than the recipe calls for. You can also use a food scale if you have one for the exact measurement.

Variations / Substitutions

• Cake flour: If you don’t have cake flour, you can use all-purpose flour in its place.
• Gluten-free: Use a gluten-free flour like Bob’s Red Mill 1:1 Gluten-Free Flour in place of the cake flour.
• Vegan: To make these muffins vegan, use your favorite unsweetened non-dairy milk and an egg replacer. A flax egg or chia egg should work, although I haven’t personally tested this recipe with an egg replacer, so the muffins may not rise quite as much. Be sure to use dairy-free chocolate chips, too!
• Sweetener: These muffins get their natural sweetness from very ripe bananas, but you can swap the bananas for about 1/3 cup of honey, maple syrup, or your favorite liquid sweetener. Keep in mind that using a different sweetener may slightly change the texture and flavor of the muffins.

Storage / Freezing

• Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
• These muffins freeze beautifully for up to 3 months. Thaw at room temperature or warm in the microwave for 20-30 seconds.

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

4.80 from 15 reviews

Almond Flour Chocolate Chip Muffins

Prep: 10 minutes mins

Cooling time: 5 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Servings: 12 muffins

Rate Pin Print

These Almond Flour Muffins made with Chocolate Chip are sweetened with banana, studded with melty chocolate chips, and can be whipped up in 30 minutes!

1/2x1x2x3x

US CustomaryMetric

Ingredients

• ▢ 2 1/4 cups almond flour (super fine )
• ▢ 3/4 cup cake flour, spooned and leveled
• ▢ 2 Tbsp. ground flaxseed
• ▢ 1 tsp. baking soda
• ▢ 1/2 tsp. baking powder
• ▢ 3/4 tsp. cinnamon
• ▢ 1/2 tsp. kosher salt
• ▢ 3 small over ripe bananas ((~1 cup))
• ▢ 3 large eggs, room temperature
• ▢ 1/3 cup full-fat Greek yogurt
• ▢ 2 Tbsp. melted coconut oil (or vegetable oil, olive oil, canola oil, avocado oil)
• ▢ 2 tsp. vanilla extract
• ▢ 2-4 Tbsp. light brown sugar (optional for a little extra sweetness)
• ▢ 1 cup dark chocolate chips (plus more for garnishing the tops )

Get Recipe Ingredients

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

• Preheat the oven: Preheat the oven to 425°F. Line a 12-cup muffin tin with paper liners or lightly coat with nonstick cooking spray.
• Combine the dry ingredients: In a medium bowl, whisk together the almond flour, cake flour, ground flaxseed, baking soda, baking powder, cinnamon, and salt until evenly combined.
  2 1/4 cups almond flour, 3/4 cup cake flour, spooned and leveled, 2 Tbsp. ground flaxseed, 1 tsp. baking soda, 1/2 tsp. baking powder, 3/4 tsp. cinnamon, 1/2 tsp. kosher salt
  
• Mix the wet ingredients: In a large bowl, whisk together the mashed bananas, eggs, Greek yogurt (or sour cream), melted coconut oil, brown sugar (if using), and vanilla extract until smooth.
  3 small over ripe bananas, 3 large eggs, room temperature , 1/3 cup full-fat Greek yogurt, 2 Tbsp. melted coconut oil, 2-4 Tbsp. light brown sugar, 2 tsp. vanilla extract
  
• Combine the batter: Add the dry ingredients to the wet ingredients and gently fold together with a rubber spatula just until only a few streaks of flour remain.
  
• Add chocolate chips: Fold in the chocolate chips, being careful not to overmix. The batter will be thick.
  1 cup dark chocolate chips
  
• Fill the muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle a few extra chocolate chips (and coarse turbinado sugar, if desired) over the tops.
  
• Bake: Bake at 425°F for 5-6 minutes Start Timer. Without opening the oven door, reduce the oven temperature to 350°F and continue baking for 10-12 minutes Start Timer, or until the tops are golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  
• Cool: Let the muffins cool in the pan for 5 minutes Start Timer, then transfer them to a wire rack to cool completely. ENJOY!
  

Notes

• Cake flour: Don’t skip it! Even though these muffins are primarily made with almond flour, a small amount of cake flour gives them structure and a light, tender crumb. It keeps them from becoming too dense or delicate while still letting the almond flour shine. If you don’t have cake flour, you can use all-purpose flour. Use Bob’s Red Mill gluten-free flour if you need a gluten-free substitution.
• Bananas: Use very ripe bananas with lots of brown spots for the best flavor and sweetness.
• Don’t over-mix: Be careful not to over-mix the batter or the muffins can become dense.
• Store: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
• Freeze: These muffins freeze beautifully for up to 3 months. Thaw at room temperature or warm in the microwave for 20-30 seconds.
• This recipe was updated in August 2026. If. you prefer the 2019 version of this recipe, click here to access it 🥰

Nutrition Information

Serving: 1muffin, Calories: 211kcal (11%), Carbohydrates: 17g (6%), Protein: 7g (14%), Fat: 14g (22%), Saturated Fat: 3g (19%), Trans Fat: 1g, Cholesterol: 36mg (12%), Sodium: 166mg (7%), Potassium: 150mg (4%), Fiber: 4g (17%), Sugar: 5g (6%), Vitamin A: 80IU (2%), Vitamin C: 3mg (4%), Calcium: 74mg (7%), Iron: 1mg (6%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

© Author: Tawnie Graham of Kroll’s Korner

This recipe was originally published in April 2019. It was updated with new ingredients, instructions, tips, and refreshed photos in August 2026. To access the 2019 version of the recipe, click here.

📸 Photography by Angelica Oles