Almond meal banana muffins! Yes, we’ll get to the recipe, but first, hi and how was your weekend?
Here in Chicago it was a beautiful 60 degrees (in February!). Of course, I took full advantage of the weekend by taking a break from work and taxes. On Friday night we stayed in, made cookies and watched the new(er) Steve Jobs movie. I full blown LOVED it and thought Michael Fassbender was fantastic. If you haven’t seen it yet, you must!
Saturday morning arrived early as my cat Milly wakes me up daily around 5am. I did manage to fall asleep for a few more hours then decided to hit a workout. The fitness studio is about 1.5 miles away, but I always walk because I can and honestly, I love walking EVERYWHERE. Yesterday I walked nearly 25,000 steps — pretty proud of myself for that one.
On my way to my workout, I enjoyed one of these lovely banana muffins. I made them a few weeks ago and have been tweaking the recipe every week since. Honestly, I test my recipes about 5 or 6 times before they finally end up on the blog. What can I say? I’m a perfectionist, especially when it comes to muffins.
Ingredients in these paleo almond meal banana muffins
These muffins are MAGICAL. They’re made with almond meal and flaxseed meal for incredible nutrition, vitamins and minerals. They’re also naturally sweetened with bananas and no additional sugar. Unless you count the dark chocolate, which personally I don’t.
The benefits of dark chocolate are completely underrated; as you know, I’m quite the advocate of putting it in baked goods and eating it alone as a heart-healthy treat. It’s not the chocolate that’s the issue, it’s the amount of sugar in the chocolate.
If you’re having these as a breakfast muffin, you can replace the dark chocolate with blueberries or walnuts, or just leave it out and spread them with jelly or nut butter. OR just go all in and enjoy a little chocolate in the morning because #treatyoself.
I hope you have the best week. I’ll be back soon with more nutritious goodies. xo!
More healthy muffin recipes you’ll love:
Paleo Double Chocolate Tahini Banana Muffins
Vegan Paleo Banana Muffins with Chocolate Chips
Healthy Gluten Free Chocolate Chip Muffins
The Best Healthy Blueberry Oatmeal Muffins (gluten free!)
Flax Almond Meal Banana Muffins with Dark Chocolate (paleo!)
Almond meal banana muffins with nutritious flaxseed meal. No sugar added; high in protein and fiber! Grain free, gluten free, dairy free and paleo-friendly.
- 1 3/4 cup almond meal
- 1/4 cup flaxseed meal
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 2 medium extra ripe bananas (about 3/4 cup mashed banana)
- 1 egg, slightly beaten
- 2 tablespoons melted coconut oil (avocado or olive oil also works)
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened almond milk
- 2.5 oz 72% dark chocolate bar, chopped (use vegan chocolate, if desired)*
Preheat oven to 350 degrees F. In a medium bowl, whisk together almond meal, flaxseed meal, baking soda, cinnamon and salt. Set aside.
In a large bowl, mix the following together until smooth and creamy: mashed banana, egg, coconut oil, apple cider vinegar, vanilla and almond milk.
Add dry ingredients to wet ingredients and mix until just combined. Fold in dark chocolate chunks, leaving a few for sprinkling on top of the muffin batter.
Fill greased or paper-lined muffin cups 3/4 of the way full. Bake 20-23 minutes until toothpick comes out clean or with just a few crumbs attached. Makes 10 muffins.
To make vegan: I haven't tested this, but I assume you could leave out the egg and use 1/3 cup flaxseed meal and add another 1/4 cup almond milk. Please let me know if you try it!
If you want to replace the chocolate chunks with chocolate chips you can. I recommend about 1/2 cup chocolate chips
Feel free to add in walnuts or pecans.
Nutrition for 1 muffin without chocolate: 180 calories | 13.4g fat | 9.9g carbs | 3.6g fiber | 3.7g sugar | 6.3g protein
Recipe by: Monique Volz // Photography by: Sarah Fennel
Monique, you are the QUEEN of healthy muffins in my book! By the way, I made your whole wheat olive oil chocolate chip cookies over the weekend and they were sooooo good. Perfect paired with a glass of wine, I might add. 😉 Thanks for sharing!
Well, hello GORGEOUS! These muffins are exactly what I need for desserts around here…something nutritious, yet still totally delicious. Loving these, Monique!
These look delicious!!
Dats a beaut 🙂
These look amazing! is there any substitute for the banana?
Sure! How about roasted mashed sweet potatoes? I may suggest adding a tablespoon of honey if you do that.
YESSSS its perfect that way!
Total yum!! I love this combo alongside a big cup of coffee. And way to go on your steps. I can’t wait to get walking everywhere again once this snow clears.
THESE LOOK AMAZING!!!! I made your coconut flour chocolate chip banana bread 2 weeks ago and now I am just waiting for my bananas to brown so I can make more!
Do you think part of the almond meal in this could be subbed out with oat flour?
Great question. I think yes. Maybe 1/2 – 3/4 cup? However I haven’t tried it so I can’t be positive.
These muffins not only sound delicious but a snack that would actually keep you full too! Can’t wait to give them a try!
Could you sub oat flour for the almond meal?
I would not recommend it. I think you could *potentially* sub out half of the almond meal for oat flour, but I’m not positive.
These are gorgeous! Love the melted chocolate chunks!!!
Stunning muffins–flax, almond meal and bananas taste awesome together! They just create the perfect nuttiness and sweetness in one bite!
Mmm I wish I had these before my workout today!! They look soooooo yummy! Also loving those big chocolate chunks! I am always amazed when I learn about the benefits of dark chocolate!
Seriously girl, you have a way with looking anything with chocolate look OUT OF THIS WORLD fantastic! Great pictures and such a wholesome recipe. Love the nutty flavor!
Hello Monique! I am amazed with that 25,000-step walk! And these almond muffins are one-of-a-kind. I never thought a delicious treat can be made without sugar but you just did it! Good job! You are a healthy-wise muffin expert.
Haha thank you!!
Is it possible to switch out the almond milk for regular milk?
Do you know if anything can be substituted for the flaxseed meal? Maybe just more almond meal? I don’t have any flaxseed currently and can’t get out to buy any.
Made these today with my very picky 7 year old son and he LOVED it! This recipe is a keeper. Thank you!
Can you do this same recipe with almond flour (instead of almond meal)? It looks like there may not be too big of a difference, but wondering if anyone has tried it. This recipe looks delish!
Yes you can!
Can you make this in a loaf pan instead of muffins? Any tips for adapting?
I made this with the vegan substitution (and an additional 2 tablespoons of almond milk) for the egg and they came out amazing! Thank you Monique!
Is it possible to sub the flax meal for coconut flour?
I’m not 100% sure that would work, but let me know if you give it a try! You may need to use 2 eggs.
So…. almond meal. I have what I would call almond meal from a recent batch of almond milk i made. But I also have almond flour. What are you calling almond meal? Either one of these? Thanks in advance.
Thanks, these muffins are amazing! Ive been making a batch every week for breakfasts for the week for me and my husband 🙂
Last time, I didn’t have enough almond flour (I was a 1/2 cup short). So I used 1/2 cup of coconut flour and added an extra egg. OMG!!! They came out amazing!!!!!
I’m vegan so i tried making these using the vegan flax egg like you wrote in the notes and the muffins turned out perfect! Also I only had almond flour so I used that. Vegan friends, don’t be afraid to try these!
hi,, i made these today but i ran out of almond meal so i added skimmed milk powder in place of that,, worked like a charm,, i love all the recipes ive tried from your site,, love love love your food!!!,, 🙂
I’be never used almond flour before. My “batter” was more like “dough”. Is that how it’s suppose to be?
I just made these muffins, I was so happy I had all the ingredients on hand. They are sooooooo delicious 🙂
Do you think these would still be tasty without the chocolate chips?
why do u always use baking soda and vinager instead of baking powder?
It helps gluten free baked goods to rise.
Made these this morning, they’re delicious! I was a bit short on almond flour (only had about 1 1/2 cups) so I added a few tablespoons more of flax and a bit of coconut flour. They still turned out lovely. I also subbed the chocolate for blueberries (again, short on chocolate, and no groceries stores are open today for Labour Day). I’ll definitely be making these again, along with many of the other recipes of yours that I have made. Thank you once again for this awesome recipe!
Really happy that they turned out with the changes. And the blueberries sound lovely!
Just made these! I used Lily’s sugar free chocolate chips (stevia sweetened) and added the vanilla protein powder. They came out amazing. Truly a power muffin which will be great treat after my workout! My family is devouring them as I type this. I will now peruse your site for more recipes 🙂 THANK YOU
Just wanted to thank you for this recipe – my picky, picky daughter LOVES them – in fact, we all do! Absolutely delicious made exactly as written! Thank you! 🙂
Hey girl these look soo good!! I’m dying to make them. Question for your note on the vegan substitution – do you mean just to increase the flax meal to 1/3 cup and add 1/4 cup almond milk, or to add 1/3 cup of flax (+ almond mlik) in addition to the 1/4 cup flax meal?
Thanks doll – love your site!
Just increase the flaxmeal to 1/3 cup and add 1/4 cup almond milk 🙂
I’m forty but these did not turn out at all and I followed the recipe exactly. They tasted of baking soda. What a waste of dark chocolate!!
What could I sub the flaxmeal for?
I made these into mini muffins this morning and my whole family loved them! My four-year-old said “Mom these are AWESOME!!” I did sub mini cinnamon chips for dark chocolate and used FF coconut milk because I was out of almond milk. We will make these again and again. Thank you for creating awesome recipes!
I was thinking about adding coconut….. good idea? If yes, how much would you recommend?
can any other type of vinegar be used?
Do these freeze well?
Is there anything you can use other than flax seed meal? or would they be okay without?
I made them yesterday, except without the chocolate and they came out so delicious! My family loved them.
Never going to use whole wheat in my banana muffins again.
Thanks for the recipe!
So glad you guys enjoyed!
Do these need to be stored in the fridge or can they stay in a container on the counter? I never know what determines if some baked goods should be in the fridge or out!
I usually keep them in a container on the counter, but no harm in keeping them in the fridge for a few extra days! If you’re keeping them for awhile feel free to freeze them in airtight bags 🙂
Can you sub pumpkin for the banana? Want to make it more fall!:)
Hi Carly! I haven’t tried it, so I’m not 100% sure how the texture will hold up. If you try it let me know!
i just stumbled upon this recipe when i was *done* with my holiday baking. of course i had to make. i subbed sweet potato for the banana (can’t eat them) and flax egg for the regular egg and i cannot believe how good they taste. most things i bake with flax eggs come out doughy/gummy but this tastes unreal. i don’t know if it’s because you suggested milk with the flax instead of water or what. i have a feeling i’ll be making another batch tomorrow night. happy holidays!!
Amazing!! I’m so glad those swaps worked out for you. Happy holidays and enjoy!
I made these for my kids (ages 7-14) and they were devoured. I made your version with 1 scoop of cookies and cream protein powder and about 1 tsp honey. It was devoured! Great recipe and will definitely make it again!!! Double batch next time!
I just made these AGAIN and had to leave a comment. These are my go to muffin! I make a batch every week and always have some in the freezer. Tonight I am shaking things up and adding coconut! Gettin crazy over here! 🙂
YES these are the perfect snack! Coconut sounds amazing in here.
Hello! I know the vegan substitution for eggs was covered in a comment above but just to clarify…I am increasing the flaxseed meal amount from 1/4 c. to 1/3 c. and I am increasing the almond milk amount from 2 Tbsp. to 1/4 c., right? Thank you!
Yes that should work!
These are in the oven now! Nixed the chocolate and added in 3oz raisins since these are for breakfast meal prep. My mix came out to 12 muffins. Can’t wait to try them, thanks for the recipe!
Delicious! Love the ideas of breakfast muffins.
Love your recipes. My second batch of your skinny double chocolate banana muffins are in the oven. I do not have apple cider vinegar. Can I use lemon juice?
These are delicious. I used almond flour instead of the almond meal and added some fresh cherries to the batter with the dark chocolate. They taste great, are moist (but not gummy), freeze wonderfully, and are great for breakfast or a healthier-dessert.
Glad that swap worked out! Cherries sound delicious in here 🙂 Such a great breakfast or snack.
I see others have asked this, but don’t see the answer. Can this be made without the apple cider vinegar and without the flax, and if yes, how would you adjust the recipe? It’s a great recipe for Passover but those items aren’t typically available in a Passover version.
The base of this recipe uses flax so I’m not sure of another sub — maybe more almond flour or oat flour! And yes you can skip the vinegar, they just may not rise as much.
Not sure about the Apple cider vinegar, but I’ve used ground chia instead of flax and it works well
The absolute best muffins, love almond flour recipes with no added sugar. Banana and dark chocolate + the extra texture and health boost from flaxseed meal make these my favorite breakfast muffins.
Glad you love them!
Can you use almond flour instead of almond meal?
Yes that should be fine 🙂
Absolutely loved this recipe! Already making a second batch now!
Amazing! So happy to hear that 🙂
Just simply a truly delicious and easy recipe. Thank you so much!
Glad you love this one!
These are sooo good, and on steady rotation at my house. I love that banana is the only sweetener. I usually use ground chia instead of flax and avocado oil instead of coconut, just because that’s what I usually have. But I’ve made them as written, and that’s great too!
Perfect! I’m glad those little swaps work out well 🙂
LOVE this recipe! The family does too! I ended up taking Monique’s recommendations on how to make this vegan and it totally worked great (I’ve made it both ways). I also typically add a third banana to give it a little bit more of a banana flavor and it doesn’t seem to adjust the texture all that much.
Perfect! I’m glad that worked out well 🙂
I just made these and they are amazing. I love that I can eat these guilt free because they are super healthy.
I also threw in a few flax seeds for fun and a dash of nutmeg for additional flavour.
So happy to hear that!
Made these for my 14 month old and we both loved!! Subbed blueberries for the chocolate chips for him. Sooo delicious and soft!
Amazing! So happy to hear that!
could you used this recipe in making mini muffin and how long would you cook them and at what temperature
Sure! I’m not positive on how long, but I suggest starting with 12-15 minutes.
I have made a similar recipe to this without the apple cider vinegar. This is superb, the muffins are perfectly moist and they rose beautifully. I added an extra 1/2 teaspoon of cinnamon. I have sometimes made the other recipe with a flax egg, simply take one tablespoon of flaxseed meal and 3 tablespoons of water, whip it with a fork until it has egg-like elasticity and use it in the recipe like an egg. I’m sure a flax egg could be used if one prefers to make it vegan. Thank you for a great recipe. I look forward to trying more recipes on Ambitious Kitchen.
Perfecdt! I’m glad those little swaps work out well 🙂