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Upclose of baked almond flour chocolate chip muffin.
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Almond Flour Chocolate Chip Muffins

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!
Course Breakfast, Snack
Cuisine American
Keyword almond flour chocolate chip muffins
Prep Time 10 minutes
Cook Time 20 minutes
Cooling time 5 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 211kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

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
    Side-by-side images of whisking the dry ingredients together in large mixing bowl.
  • 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
    Two images side-by-side of mixing the wet ingredients together.
  • 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.
    Side-by-side image of adding the dry ingredients to the wet and mixing to combine.
  • Add chocolate chips: Fold in the chocolate chips, being careful not to overmix. The batter will be thick.
    1 cup dark chocolate chips
    Side-by-side of adding the chocolate chips to the batter and mixing until combined.
  • 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.
    Side-by-side image of pouring muffin batter into prepared pan with muffin lines then sprinkling with extra chocolate chips and course sugar.
  • 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.
    Twelve almond flour chocolate chip muffins baked in muffin tin.
  • Cool: Let the muffins cool in the pan for 5 minutes Start Timer, then transfer them to a wire rack to cool completely. ENJOY!
    Side-by-side photo of almond flour muffins cooling then beside it an upclose photo of one muffin.

Video

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

Serving: 1muffin | Calories: 211kcal | Carbohydrates: 17g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 166mg | Potassium: 150mg | Fiber: 4g | Sugar: 5g | Vitamin A: 80IU | Vitamin C: 3mg | Calcium: 74mg | Iron: 1mg