Almond Flour Chocolate Chip Muffins

Whip up fluffy Almond Flour Chocolate Chip Muffins in minutes using a blender! Made with almond flour, oatmeal, and bananas, these healthy, gluten-free muffins are high in protein, have no refined sugar, and are dairy-free, but taste like a heavenly indulgence!

chocolate chip almond flour muffins

Almond flour recipes are ideal for gluten-free bakers who want to reduce carbs and add protein to their baked goods. Many recipes have the added bonus of being completely grain-free as well!

Since almond flour tends to be heavier than traditional or gluten-free flour blends, something needs to counterbalance a dense texture. With this almond flour muffin recipe, adding oats does the trick to making a light, fluffy muffin.

Oatmeal absorbs the liquids and provides balance to the moist almond flour. It is also naturally gluten-free, high in protein and fiber, and has a neutral taste. However, if you are avoiding oats, chocolate chips may also be added to these almond flour banana muffins for an equally delicious breakfast snack!

Ingredients notes

• Oats – The recipe uses quick oats because they are smaller, but whole, rolled oatmeal may be used as well. For gluten-free muffins, be sure to use certified gluten-free quick oats.
• Almond flour – Unblanched almond flour, rather than almond meal, works best for baking recipes, like this, almond flour pie crust and oatmeal almond flour cookies.
• Bananas – Adds a light sweetness without having to add an abundance of sweetener.
• Eggs – Although I haven’t tried it, readers have two flax eggs for an egg replacer.
• Milk – Any milk may be used, including non-dairy milk, such as almond milk.
• Coconut Oil – Oil should be melted into a liquid. Alternatively, substitute vegetable, canola, avocado, or grapeseed oil.
• Maple Syrup – Honey, brown sugar, or white sugar may be substituted.
• Chocolate Chips – Use dairy-free chocolate chips, like Enjoy Life brand, for dairy-free muffins

How To Make Almond Flour Chocolate chip Muffins

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

1. Preheat oven to 400°F. Line muffin pan with paper cups or grease with cooking spray. Set aside.
2. Place all ingredients into a blender, food processor, or in large bowl, if using an immersion blender. Blend until thoroughly mixed and smooth. 
3. Stir in chocolate chips, or any other mix-ins, such as blueberries, coconut, or nuts. 
4. Pour batter into prepared muffin tins to about 3/4 full. 
5. Bake for 15-16 minutes, or until toothpick inserted in center comes clean. Let cool in pan for 5 minutes. Transfer to wire rack and cool completely.

using bananas in almond flour muffins

Chocolate chip almond flour muffins uses less sweetener because ripe bananas are added to the batter. Pure maple syrup and ripe bananas naturally sweeten the muffins without having to add refined sugars.

are these muffins low carb?

Almond flour has gained in popularity recently with the increased prevalence of paleo, whole 30, and keto diets. It is low in carbs, contains vitamin E, manganese, and monounsaturated fats.

Almond flour muffins are lower in carbs than traditional muffins. A homemade muffin has approximately 40-50 grams of carbs, while bakery muffins contain up to 70 grams of carbohydrates!

Chocolate chip almond flour muffins cuts those amounts by more than half. Each low carb muffin contains 21 grams carbs, 5 grams protein, and 3 grams of fiber. To make the muffins lower in carbs, omit the chocolate chips and replace maple syrup with monk fruit, or any preferred artificial sweetener.

For another great tasting, low carb breakfast recipe try Almond Flour Pancakes!

Making recipe without a blender

These muffins come together in minutes by using a blender, food processor, or an immersion blender. However, they may still be hand mixed if you don’t have a blender.

First, mash the bananas in a large bowl. Add slightly beaten eggs and the remaining ingredients. Mix well with a mixer or by hand.

Since the oats aren’t pulverized by the blender, they will have a slightly different texture, but will still taste amazing!

freezing and storing

Store cooled muffins in an airtight container in a cool, dry place up to 3 days. To store longer, I recommend freezing the muffins.

To freeze, first make sure they have cooled completely. Muffins may be transported to a freezer ziplock bag or wrapped individually and stored in a freezer bag up to 6 weeks.

Pull out individual muffins for a quick snack or breakfast. To thaw, place on the counter for 1 hour or defrost in the microwave at 50% power for 1 minute.

Click here to see the
step-by-step web story instructions for this recipe!

More healthy muffin Recipes 

• Almond Flour Zucchini Muffins
• Gluten-Free Banana Muffins
• Breakfast Egg Frittata Muffins
• Applesauce Muffins
• Oat Flour Muffins

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