Almond Flour Chocolate Chip Banana Nut Muffins


ALMOND FLOUR. If you haven’t used it- get it. Total game changer for those who need to watch their gluten intake. These low carb, high protein muffins are full of fiber, making them a great breakfast on the run or snack on the go. Who am I kidding they make a great dessert as well. Warm them up and add a scoop Van Leeuwen Vegan Ice Cream and enjoy!



  • 3 cups almond flour

  • 3 large ripe (brown spots) bananas

  • 3 eggs

  • 1 teaspoon pure vanilla extract

  • 1 teaspoon cinnanon

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/4 cup dark chocolate chips

  • 1/4 cup walnuts

  • 1/4 teaspoon of monk fruit sweetener per muffin



Preheat oven to 350ºF and spray muffin tin with cooking spray (I use coconut oil). Set aside.

  1. Add bananas, eggs, vanilla, cinnamon, baking soda and baking powder to blender and process until smooth.

  2. Add almond flour and process just enough until combined. Pause, scrape the walls and process again. Add chocolate chips and walnuts and stir with a spatula.

  3. Divide batter between the 12 muffins slots and top each with 1/4 teaspoon monk fruit sweetener.

  4. Bake for 30 minutes or until golden brown and toothpick comes out clean. Remove and let cool.

Store in airtight container for 1 week or freeze.*