banana almond chocolate chip muffins (gluten-free + dairy-free)
Prep time
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These banana almond chocolate chip muffins are gluten-free and dairy-free and perfect for breakfast or afternoon snack!
Serves: 6 large
  • 2 cups almond flour
  • ½ cup oat flour
  • 2 tablespoons sweet white rice flour
  • ¼ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 banana
  • 1 egg
  • ⅓ cup natural cane sugar
  • 1 teaspoon vanilla extract
  • ¼ cup almond milk
  • 2 tablespoons coconut oil, melted
  • 3 ounces dark chocolate, chopped (about ½ cup)
  • sliced almonds
  • turbinado sugar
  • flaky sea salt, such as Maldon (for sprinkling)
  1. Pre-heat the oven to 375 degrees and line a muffin tin with paper liners.
  2. Combine the almond flour, oat flour, rice flour, baking powder, baking soda, and salt in a small bowl and stir to combine.
  3. In a large bowl add the banana and with a fork mash until fairly smooth. Add the egg and whisk to combine then add the cane sugar, vanilla extract, almond milk, and melted coconut oil and whisk well. Add the flour mixture and stir gently to combine and then fold in the chopped chocolate. Sprinkle the tops with sliced almonds, turbinado sugar and a pinch of flaky sea salt. Bake the muffins for 18-20 minutes, until the tops are browned and firm to the touch. Allow to cool on a wire rack for 5 minutes before turning them out to cool completely.
  4. Vegan version:
  5. If you'd like to make a vegan version of this recipe, MIx 1 tablespoon of ground chia seed with two tablespoons of water in a small bowl.  Let the mixture gel for five minutes and then add to the wet ingredients, and omit the egg.
Recipe by Scaling Back at