45 best almond flour recipes

Step by Step

Step 1

Preheat oven to 350 degrees F. Prepare a silicone muffin tin with cooking spray. Set aside.

Step 2

To a powerful food processor or blender, add bananas, eggs, vanilla, cinnamon, baking soda, baking powder, and salt. Process until the mixture is smooth.

Step 3

Add almond flour. Process just long enough to combine the ingredients. Then, scrape the walls down and process again just enough to combine. Add in the chocolate chips, stirring with a spatula.

Step 4

Divide muffin batter into previously prepared muffin tin using an ice cream scoop. Bake for 30 minutes, or until golden brown and an inserted toothpick comes out clean. Remove from the oven and let the muffins cool for 20 minutes. Enjoy!

Tips and Warnings

Store: Muffins should be stored in a cool dry place for up to 5 days.
Freeze: Up to 3 months.
Over ripened bananas are a must! If your batter is too thick, it means the bananas you used were not ripe enough. You also can’t substitute for any other fruit.
It has to be almond Flour. This recipe is tried and true when baking with almond flour. I do not recommend using any other flour. Some readers have used almond meal, but I have not tried.
Whisk: If you don’t have a food processor or blender, some readers have reported good results by mixing the batter with a whisk. I haven’t tested this myself and I assume that the texture would not be quite the same.
Mini and jumbo muffins are possible, but baking times will differ. I recommend keeping a close eye on muffins and doing a toothpick test.
Remember, baking is a science. For the best results, I strongly recommend following the recipe!