Almond Flour Chocolate Chip Muffins

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 Snack

Cuisine American

Prep Time 10

Cook Time 20

Cooling time 5

Total Time 30

Servings muffins

Calories 211kcal

Get Recipe Ingredients

Preheat the oven to 425°F. Line a 12 count cupcake tin with liners or spray with non-stick baking spray and set aside.
In a medium bowl, mix together the dry ingredients: flours, flaxseed, baking soda, baking powder, cinnamon and salt.
2 1/2 cup almond flour, 3/4 cup cake flour*, 2 Tbsp. flaxseed, ground, 1 tsp. baking soda, 1/2 tsp. baking powder, 1/2 tsp. cinnamon, 1/4 tsp. salt
In a separate bowl, whisk together the mashed banana, eggs, milk, coconut oil and vanilla until combined.
3 large bananas, ripe, mashed, 3 eggs, 1/3 cup milk, 2 Tbsp. coconut oil, melted, 1 tsp. vanilla extract
Fold in the dry ingredients into the wet and then gently mix in the chocolate chips. Divide batter into cupcake liners and top with additional chocolate chips if you'd like!
1 cup chocolate chips
Bake for 8 minutes at 425°F. Then lower the oven temp down to 350°F and bake for another 6 minutes or until a toothpick inserted in the center comes out clean. Let cool for 5, then enjoy!

*Cake flour: You can use all purpose flour if you don't have cake flour. Use Bob's Red Mill Gluten free flour if you need a gluten free substitution.