Fluffiest Almond Flour Chocolate Chip Muffins

Whip up this quick and easy almond flour chocolate chip muffins recipe in less than 5 minutes, using only a blender. I've cracked the code on baking with almond flour and these homemade muffins are no exception. We get an uber fluffy crumb thanks to adding oatmeal, which absorbs moisture and lightens the crumb. You're left with a gluten-free and dairy-free snack that fuels you in the best way, but tastes like a heavenly indulgence.

Prep Time 5

Cook Time 15

Total Time 20

Servings muffins

Author Melissa Erdelac

Ingredients

1 ½ cups (171 g) quick oats use certified gluten free for GF muffins
1 ¼ cup (130 g) almond flour
2 large ripe bananas
2 large eggs
⅓ cup (82 g) milk dairy or non-dairy
⅓ cup (108 g) pure maple syrup
⅓ cup (75 g) coconut oil or any preferred oil
1 tablespoon baking powder
1 teaspoon vanilla extract
½ teaspoon cinnamon
¼ teaspoon salt
½ cup (g) miniature chocolate chips

Instructions

Preheat oven to 400°F. Line muffin tins with paper cups or grease with cooking spray. Set aside.
Place all ingredients except optional mix-ins in a blender, food processor, or large bowl, if using immersion blender. Blend until thoroughly mixed and smooth. NO BLENDER METHOD: Mash the bananas in a large bowl. Add slightly beaten eggs and remaining ingredients. Mix well.
Stir in chocolate chips. Pour batter into prepared muffin tins to about ¾ full.
Bake for 15-17 minutes, or until toothpick inserted in center comes clean. Let cool in pan for 5 minutes. Transfer to wire rack and cool completely.

Notes

Freezing and Storing

Store cooled muffins in an airtight container in a cool, dry place up to 3 days. For longer storage, 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.

Nutrition