Banana Nut Chocolate Chip Muffins {Almond Flour}

These moist, fluffy, and soft banana nut chocolate chip muffins are delicious and easy to make. They are sweetened by ripe bananas and a touch of maple syrup, the perfect almond flour muffins for the whole family to enjoy.

I made these the other day and Tom was shocked: “does it really not have any butter in it?”

Admittedly, they taste like the real deal.

However, they are made with more wholesome ingredients.

Not to mention, these banana nut chocolate chip muffins are the perfect way to use up your ripe bananas.

Spotty and soft bananas are the prime condition for banana bread and muffins like this.

If you like this banana-based recipe, you’ll love my Banana Bread Cookies.

Other Nuts to Use

I love using walnuts and/or pecans!

Additionally, I find that macadamia nuts taste amazing with this recipe. Personally, I like pairing macadamia nuts with white chocolate chips.

OR, omit the nuts entirely if you are not a fan or are allergic.

Also, feel free to experiment with dried fruits and nuts for added texture!

What can I do with excess ripe bananas?

Got a lot of ripe bananas that are about to go bad??

For this reason, this is the perfect recipe!

If after making these muffins, you have extra bananas leftover, freeze them for smoothies, add them to your oatmeal, or even mash them into your chia seed pudding.

Also, you can try any of my other banana-based recipes:

Banana Cinnamon Rolls

Double Chocolate Banana Muffins

Flourless Banana Brownies

Carrot Cake Banana Bread

Truly, bananas really are the perfect way to naturally sweeten desserts.

What makes muffins light and fluffy?

Admittedly, I feel like one of the biggest complaints when making muffins is that they turn out too dense.

Ideally, you want your muffin to be the perfect balance of moist and fluffy.

Here are my top 3 tips to making sure your muffins turn out perfect:

1. Make sure the eggs are room temperature. Basically, this creates a smoother mixture that expands in the oven into a light consistency.
2. Do not overmix! Overmixing is the bane of muffin existence – it crushes air bubbles and ruins the fluffy texture.
3. Measure baking soda properly – in this situation, too little and they don’t rise enough, too much and they rise too quickly and collapse.

How to Make Banana Nut Chocolate Chip Muffins

Tips:

I use silicone baking cups. I literally cannot live without them anymore… they are reusable, non-stick, and dishwasher safe.

Alternatively, you can also simply spray down your muffin tin.

My Favorite Ideas to Enjoy Thesse Muffins

These muffins already have a buttery, sweet, nutty taste to them – they are crazy delicious just to enjo as is!

To fancy them up, you can add the following toppings to take them to the next level:

• Nut butter
• Whipped cream
• Ice cream
• Yogurt
• Fresh fruit

Occasionally, I like to crumble them up and add them on top of oatmeal or a smoothie bowl.

Get creative!

How to Store Banana Muffins

You can store these delicious muffins covered on your kitchen counter for the day.

Honestly, they’re so addicting that they probably won’t last that long. But, if they do, simply store them in an airtight container in the fridge for 5 days.

Also, you can freeze them for the perfect ready on-the-go breakfast, snack, or dessert. I like to warm them up for less than a minute in the microwave to get the chocolate chips gooey and melty.

Keep these dessert delights at hand in your freezer and your future self and family will love you for it!

What’s your favorite type of muffin? Leave a comment below!