Chocolate Almond Banana Muffins

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Today, I’ve got a delicious chocolatey gluten free muffin for you. These chocolate almond banana muffins are one of my son’s favourites as they’re very chocolatey but unbeknownst to him actually pretty healthy.

These chocolate almond banana muffins are easy and quick to whip up and because they’re made with almond flour, are higher in good fats, protein and fibre. This makes them perfect for either a snack or breakfast. I like to pack these for my breakfast at work as well as in my son’s lunch kit.

I love making healthy muffins for snacks but I also want them to taste good. If they taste “healthy”, generally they’re just not as enjoyable. The banana in these bumps up the flavour and sweetness just the perfect amount to make these taste like a treat.

I love baking with almond flour as I love the taste of almonds, plus it’s super healthy! If you’d like to try a different almond flour recipe, try my almond flour chocolate chip cookies. Or for some other gluten free recipes, try my monster cookies or my no bake peanut butter oat bars.

For these muffins and most baking recipes, you want a fine ground almond flour. This is different then almond meal which is made from ground unpeeled almonds. Fine ground almond flour is made from blanched almonds and will be a much finer texture. If you don’t want to spend too much money, Costco’s big bag of almond flour is what I use and it is generally much cheaper.

When storing these chocolate almond banana muffins, follow these steps:

  1. Fully cool the muffins, otherwise they’ll get gummy and soggy.
  2. Place a paper towel on the bottom of an airtight container or bag.
  3. Put the muffins on top of the paper towel.
  4. Lay another paper towel on top of the muffins.
  5. Seal and keep at room temperature for up to 3 days.

If you want to freeze these, follow these steps:

  1. Fully cool the muffins
  2. Place a paper towel on the bottom of an airtight container or bag.
  3. Put the muffins on top of the paper towel in a single layer.
  4. Lay another paper towel on top of the muffins.
  5. Seal and keep at room temperature for up to 3 days.
  6. To eat, take amount you need out and let thaw at room temperature for 2 hours or heat in the microwave in 20 second increments. Be cautious if using the microwave when feeding children or toddlers, it can leave hot spots.
  • Make sure are using a fine ground almond flour and not an almond meal
  • Whenever making any kind of muffin with banana, ensure the bananas are overripe, with brown skin, or they won’t incorporate as well into your recipe. They also won’t bring as much flavour. If you don’t have any bananas at this stage of ripeness, often grocery stores will sell the overripe bananas for this purpose. This to me is a win win as it also helps reduce food waste!
  • If you specifically want these muffins to be gluten free, ensure all of your ingredients are certified gluten free, especially if you’re baking for someone with a gluten allergy.
  • I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.

Today’s song choice goes back to my days in North Dakota, where I went to university. One of my favourite all time bands, The 4ontheFloor, are from Minneapolis and I saw them live at least 3 times while I lived in the States. They’re so much fun to listen too, especially live. I hope they play in my area someday soon! This is the first song I ever heard by them and definitely appropriate for the college life hah! This is On Tuesdays by The 4onthefloor. **Disclaimer: This song may be inappropriate for children due to talk of alcohol. Liv’s Little Muffins owns no rights to this song.

Don’t forget to leave a STAR REVIEW if you try my recipe! Follow me on Facebook or tag me on instagram @livslittlemuffins. Find more ideas on my Pinterest or Whisk.

Chocolate Almond Banana Muffins

Olivia Daly
These simple healthier chocolate muffins are gluten free and made with almond flour. Super moist and quick to make for an easy breakfast or snack.
5 from 1 vote
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Course Breakfast, Dessert, Snack
Servings 12


  • 3 ripe bananas (~400g skin on, ~250g peeled)
  • 3 large eggs
  • 1/3 cup (60g) brown sugar packed
  • 1 tsp almond extract (vanilla extract if you don't have almond)
  • 2 cups (200g) almond flour
  • 1/2 cup (50g) cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup (40g) semi sweet chocolate chips


  • Preheat oven to 425℉. Line or spray 12 muffin tins.
  • In a large mixing bowl, mash your bananas. Add in eggs, brown sugar and almond extract. Whisk until well combined.
  • In a separate medium mixing bowl combine the almond flour, cocoa powder, baking powder, baking soda and salt.
  • Fold the dry ingredients into the wet ingredients. Then fold in the chocolate chips.
  • Fill each tin to almost completely full. Bake at 425℉ for 7 minutes and then drop the temperature to 350℉ and bake for an additional 10-12 minutes.
  • Let the muffins cool for 5 minutes in the tin before moving them to a cooling rack. Allow them to completely cool and then store in an airtight container for up to 3 days or in the freezer for up to 3 months. Enjoy!!
Keyword Almond flour, Banana, Chocolate, Gluten Free, Healthier, Healthy, Muffins
Tried this recipe?Let us know how it was!

Nutrition Facts

Serving Size1muffin
Amount Per Serving
% Daily Value *
Total Carbohydrate18.48g
Dietary Fiber4.13g
Total Fat11.21g
Saturated Fat1.98g
Trans Fat0g

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