Mini Almond Flour Banana Chocolate Chip Muffins

Dear Everyone in the World,


Sorry for yelling.


MeI opened my fridge yesterday and spied the huge bag of almond flour I bought in Paris last spring (otherwise known as The Time I Went To Paris And The Only Souvenirs I Bought Were Food) that was {{GASP!}} about to expire!! Rather than let my beautiful Parisian memories go to waste, I decided to a little baking-with-almond-flour experiment.

Usually when I conduct a baking experiment in my kitchen, it goes 50-80% wrong and I send the failed baked goods with Mike into work and his fancy lawyer co-workers that I should try harder to impress work peeps eat them anyway and give me compliments and I feel super good about myself because even when I fail at baking I still make wicked delicious things. Right? Right.

So when I finally had a baking experiment success, I couldn’t help but feel a little mad at you, everyone in the world, for not telling me about almond flour sooner. I could have been baking 100% DELICIOUS things and sending them into Mike’s work and being impressive all along!! What the heck??? I forgive you.Baking with almond flour makes these muffins really really not dry (for lack of a better word) (AHEM…moist. MOIST! THESE MUFFINS ARE SO MOIST.) with very little added oil. Who knew???

And the flavor is out-of-this-WORLD. Try them! Try them!! I promise to never say moist again.

Mini Almond Flour Banana Chocolate Chip Muffins

makes 36 mini muffins


  • 2 eggs
  • 1/2 cup brown sugar
  • 2 very ripe bananas, mashed
  • 1 teaspoon vanilla
  • 1/4 cup vegetable oil
  • 2 cups almond flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips


  1. Preheat the oven to 350 degrees. Line a mini muffin tin with paper liners. In a large bowl or the bowl of a stand mixer, beat the eggs and brown sugar on medium-high until light and fluffy, about 2-3 minutes. Add the bananas and vanilla; beat until combined. With the mixer on low, slowly stream in the vegetable oil until fully incorporated.
  2. In a separate bowl, whisk together the almond flour, baking soda, cinnamon, and salt. Add the dry ingredients to the banana/sugar/egg mixture and beat on low until just combined. Fold in the chocolate chips. Fill mini muffin tin 3/4 full; bake for 12-15 minutes, or until the edges of the muffins are brown and a toothpick inserted in the center comes out clean.**
  3. Allow to cool on a wire rack. Best served within 24 hours.

**Almond flour bakes differently that regular flour, so the muffins might look a bit over-baked but they will still be moist inside! Just watch them carefully once you hit the 12-minute mark.

20 thoughts on “Mini Almond Flour Banana Chocolate Chip Muffins

    1. Lauralee

      These are phenomenal! I usually don’t change recipes and THEN rate them but I had to sub a few ingredients just because I was out of veg oil (really?!) and I happened to have agave nectar so used 1/3 cup of that instead of brown sugar. I bet these would be just as delicious – if not more so – using the original recipe. With these 2 modifications the NI per muffin is:Calories 45, Fat 2.9, Carbs 5.3 – source Spark Recipe Calculator

  1. Clair

    This is AWESOME! I have a whole lotta almond meal I need to use…I realize it probably won’t be the same, but I’m going to try it anyway. So exciting. Pinning.

    1. The Sweet Life Post author

      I think almond meal and almond flour are pretty much the same thing – almond flour tends to be slightly finer but I read you can sift almond meal to get out the bigger bits!

    1. The Sweet Life Post author

      I know I’ve seen almond flour or almond meal at places like Whole Foods or Trader Joe’s – or, if you have a food processor, you could grind it yourself from whole almonds. OR, use it as an excuse to take a trip to Paris 🙂

  2. Becki

    Could you use the almond flour as a substitute for the bread flour you used in the salted chocolate chip cookies recipe?

    1. The Sweet Life Post author

      I wouldn’t recommend it since I’ve never made cookies with almond flour. I’d substitute all-purpose or whole-wheat flour before I’d attempt almond..but let me know what happens if you try!

  3. Sam

    So good! I substituted coconut oil for the vegetable oil, 1/3 cup of agave nectar for the brown sugar and cacao nibs for the chocolate chips to make these paleo-friendly! Thanks!!!

  4. Pingback: GLUTEN-FREE TRAIL MIX MUFFINS + A FOOD PHOTOGRAPHY E-COURSE | The Healthy Everythingtarian

  5. RelateGreat

    Hi Melanie,

    Last night I tried your Mini Almond Flour Banana Chocolate Chip Muffins and they are sooo awesome!! I made a couple substitutions to make it a bit more Paleo-friendly: 1/3 C raw honey instead of 1/2 C brown sugar (honey is sweeter so use less), decreased eggs to 1 whole and 1 yolk (to reduce liquid because of liquid in honey), and melted coconut oil. They were really delicious plus the house smelled wonderful. This batch made 42 mini’s and I managed to put 10 into the freezer in a feeble attempt at self-restraint!

  6. Christine

    Delicious 🙂 I bake with almond flour regularly and thought this was yummy. I made some substitutions and used coconut oil instead of vegetable oil (both in the recipe and to grease the tins), and used coconut palm sugar instead of brown sugar because its low glycemic and doesn’t give the blood sugar spikes while still keeping the sweetness (equal parts substitution). The recipe made 30 mini muffins for me, though I may have overfilled a tad. I really enjoy them, see how long it takes my husband to finish them I should probably hide some… .

  7. Lori

    I make these ALL the time – I have even subbed out the sugar for maple syrup or honey. I ALWAYS have some in the freezer and I have shared this recipe numerous times.

    Thank you so much for such a delicious treat!!


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