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muffins placed on a muffin tin stacked on top of each other
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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 minutes
Cook Time 20 minutes
Cooling time 5 minutes
Total Time 30 minutes
Servings 14 muffins
Calories 211kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 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
  • 3 large bananas, ripe, mashed
  • 3 eggs
  • 1/3 cup milk
  • 2 Tbsp. coconut oil, melted
  • 1 tsp. vanilla extract
  • 1 cup chocolate chips

Instructions

  • 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.
  • In a separate bowl, whisk together the mashed banana, eggs, milk, coconut oil and vanilla until combined.
  • 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!
  • 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!

Video

Notes

*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.

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