These Almond Flour Banana Muffins are a delicious, low-carb treat. They are melt-in-your-mouth soft muffins, great for a quick breakfast or snack. Paleo & Gluten-free.
Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with liners.
In a large bowl, mash bananas. Add eggs, oil, vanilla, cinnamon, and maple syrup. Stir until the ingredients are combined and fluffy.
Add all dry ingredients to the bowl - almond flour, baking powder, baking soda, and salt.
Stir until they are combined. Do not overmix.
Add half of the chocolate chips and fold them in the batter gently.
Spoon the batter evenly into each liner on the muffin pan. Top each muffin with a few chocolate chips.
Bake in preheated oven for 20-22 minutes. Use a toothpick to test whether the center of the muffins is done.
Remove from muffin pan and let the muffins cool completely on a wire rack, and enjoy! Store muffins in an airtight container.
Notes
Keto Variation: I am not an expert on keto sugars; however, here is a great resource you can use for maple syrup conversion. Skip the chocolate chips. All other ingredients in this recipe are keto-friendly.