Almond Flour Banana Muffins

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Almond Flour Banana Muffins is easy, low carb, paleo and gluten free banana muffin recipe with no added sugar, melt in your mouth texture and perfect for healthy breakfast.

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Almond Flour Bananas Eggs Pure Vanilla Extract Cinnamon Baking Soda Baking Powder Salt Dark Chocolate Chips

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In a powerful blender or food processor, add bananas, eggs, vanilla, cinnamon, baking soda + powder and salt.

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Process until smooth. Add almond flour and process just enough to combine. Pause, scrape the walls and process just a bit again to combine.

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Add chocolate chips and stir with a spatula. Preheat oven to 350 degrees F and spray muffin tin/liners with cooking spray.

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Using an ice cream scoop, divide batter between 12 openings of muffin tin and bake for 30 minutes, or until toothpick inserted comes out clean.

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Remove from oven, let cool 20 minutes and enjoy.

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Store muffins at room temperature for 2-3 days or within the refrigerator for 5-7 days. Freeze up to 3 months.

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If you try this recipe, be sure to leave a star rating and review on the post!

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More Almond Flour Recipes to Try!

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Almond Flour Banana Muffins