Name: Healthy Almond Butter Banana Chocolate Chip Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 Large ripe bananas ((mashed)); 1 cup Natural almond butter ((drippy)); 1/3 cup Maple syrup; 2 Large eggs; 1 tsp Vanilla extract; 4-5 tbsp Coconut flour ((start with 4)); 1 tsp Ground cinnamon; 3/4 tsp Baking powder; 1/2 tsp Baking soda; 1/4 tsp Salt; 1/2 cup Dark chocolate chips ((plus extra for topping))

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Healthy Almond Butter Banana Chocolate Chip Muffins broken open to show texture.

I am so excited to share my favorite Healthy Almond Butter Banana Chocolate Chip Muffins—the ultimate grain-free treat. I make these using creamy almond butter and just a touch of fiber-rich coconut flour, then sweeten them naturally with ripe bananas and maple syrup. The result is an incredibly moist, tender muffin that honestly feels like a splurge.

Whenever I need a one-bowl, 30-minute recipe that’s healthy enough for breakfast but tastes like dessert, this is my go-to. I’ve made sure these are completely grain-free, Paleo-friendly, and refined sugar-free, which makes them the perfect high-efficiency snack for my busy mornings or a guilt-free treat I can feel good about grabbing on the go.

Trust me, once you try the rich combination of almond butter and melty chocolate chunks, you’ll never go back to dry, store-bought versions. These have quickly become a staple in my kitchen, and I think they will be in yours, too!

Watch How to Make Healthy Almond Butter Banana Chocolate Chip Muffins

Tables of Contents

Why You’ll Love These Almond Butter Banana Muffins
Ingredients You’ll Need
Substitutions & Variations
How to Make Healthy Almond Butter Banana Chocolate Chip Muffins (Step-by-Step)
Expert Tips for the Perfect Muffins
How to Store and Freeze Banana Chocolate Chip Muffins
Healthy Almond Butter Banana Chocolate Chip Muffins Printable Recipe Card

Why You’ll Love These Almond Butter Banana Muffins

Healthy Almond Butter Banana Chocolate Chip Muffins in muffin pan

I’m always looking for ways to make healthy eating easier and more delicious without spending hours in the kitchen. These muffins are the perfect example of how simple ingredients can create something truly special. Here is why I think they will become a fast favorite in your home, too:

One-Bowl Cleanup: I’m all about high-efficiency in the kitchen. This recipe requires just one bowl, which means less time cleaning and more time enjoying your muffins.
Naturally Sweetened: I use ripe bananas and a hint of maple syrup, so these are completely refined sugar-free but still satisfy that sweet craving.
Perfect for Meal Prep: These muffins stay incredibly moist for days. I love making a double batch on Sundays and freezing half for a quick, grab-and-go breakfast during the week.
Dietary-Friendly: Because I use almond butter and coconut flour instead of wheat, these are 100% grain-free and Paleo-friendly.
Ready in 30 Minutes: From the first mash of the banana to the final bell of the oven, you can have these warm and ready to eat in half an hour.

If you’re looking for a savory option to balance out these sweet muffins, my Easy Sausage and Egg Breakfast Casserole is another meal prep favorite.

Ingredients You’ll Need

Healthy Almond Butter Banana Chocolate Chip Muffins ingredients used

To keep these delicious and healthy almond butter banana chocolate chip muffins grain-free and nutrient-dense, I’ve selected ingredients that provide healthy fats and natural sweetness. Here is what you’ll need to grab:

Ripe Bananas: You want them nice and spotty! The riper the bananas, the sweeter your muffins will be and the better the texture.
I always seem to have extra ripe bananas on hand! When I’m not making these muffins, I’m usually making this Strawberry Banana Parfait my family loves.
Natural Almond Butter: Look for the “drippy” kind where the only ingredients are almonds and salt. It acts as the fat and the flour base for this recipe.
Maple Syrup: This is my favorite refined sugar-free sweetener. It adds a lovely depth of flavor that pairs perfectly with banana.
Egg: This acts as the binder to give the muffins structure since we aren’t using gluten.
Coconut Flour: We only use a small amount, but it’s vital! It absorbs excess moisture to ensure the muffins aren’t too mushy.
Baking Soda & Baking Powder: I use a combination of both to ensure these muffins get a nice “lift” and don’t stay flat.
Vanilla Extract & Cinnamon: These are my flavor additions. Cinnamon, in particular, makes these muffins smell like a professional bakery.
Dark Chocolate Chunks: I prefer 70% dark chocolate or semi-sweet chips. If you want to keep this strictly Paleo, ensure your chocolate is dairy-free.
Sea Salt: A pinch in the batter (and a little on top!) balances the sweetness and makes the chocolate flavor pop.

Substitutions & Variations

I’ve tested a few different ways to make these healthy almond butter banana chocolate. chip muffins to ensure they work for various dietary needs. Here are my top recommendations for swaps:

Make it Nut-Free

You can replace the almond butter with Sunflower Seed Butter (SunButter) or Tahini. Just keep in mind that sun-butter can sometimes react with baking soda and turn the inside of the muffin slightly green—they are still delicious and safe to eat!

Vegan Option

To make these vegan, you can use a “flax egg” (1 tablespoon ground flaxseed meal mixed with 3 tablespoons water; let it sit for 5 minutes). The muffins may be slightly denser, but the almond butter provides enough structure to keep them together.

Swap the Nut Butter

If you don’t have almond butter, Cashew Butter is an excellent alternative. It has a milder flavor and creates a very creamy texture. I don’t recommend using natural peanut butter unless you want a very strong peanut taste.

Fruit Mix-ins

If you aren’t a fan of chocolate, try swapping the chocolate chips for fresh blueberries or chopped walnuts.

How To Make Healthy Almond Butter Banana Chocolate Chip Muffins (Step-by-Step)

Step 1. Preheat & Prep

Preheat your oven to 350°F. Line a 12-cup muffin tin with parchment paper liners or lightly spray the inside of your paper liners with coconut oil to prevent sticking.

Healthy Almond Butter Banana Chocolate Chip Muffins pan lined with muffin liners

Step 2. Mash the Bananas

In a large mixing bowl, mash 3 large ripe bananas with a fork or potato masher. You want them mostly smooth, but a few small “pulp” pieces are fine as they add great texture!

Healthy Almond Butter Banana Chocolate Chip Muffins mashed banana

Step 3. Combine the Wet Ingredients

Add 1 cup almond butter, ⅓ cup maple syrup, 2 large eggs, and 1 tsp vanilla extract to the bowl. Whisk until the mixture is completely smooth and the eggs are fully incorporated.

Healthy Almond Butter Banana Chocolate Chip Muffins eggs and almond butter

Step 4. Add the Dry Ingredients

Whisk in 4 tbsp coconut flour (start with 4, add 1 more if needed after the rest), 1 tsp cinnamon, ¾ tsp baking powder, ½ tsp baking soda, and 1/4 tsp salt.

Healthy Almond Butter Banana Chocolate Chip Muffins with coconut flour on top

Step 5. Let rest

Let the batter sit for about 2 minutes to allow the coconut flour to hydrate.

Healthy Almond Butter Banana Chocolate Chip Muffins in a glass bowl

Step 6. Fold in the Chocolate

Gently fold in ½ cup dark chocolate chips (or morsels) using a spoon or spatula.

Healthy Almond Butter Banana Chocolate Chip Muffins with chocolate chips on top

Step 6. Scoop & Garnish

Distribute the batter evenly among the 12 muffin cups. They should be about ¾ full. Press a few extra chocolate chips and a tiny pinch of flaky sea salt onto the top of each muffin.

Healthy Almond Butter Banana Chocolate Chip Muffins in muffin pan with chocolate chips on top

Step 7. Bake and Cool

Bake for 20–22 minutes. They are done when the tops feel firm and a toothpick comes out clean. Let them cool in the pan for 15 minutes before moving them to a wire rack.

Healthy Almond Butter Banana Chocolate Chip Muffins broken out to show texture

Expert Tips for the Perfect Muffins

After making these healthy almond butter banana chocolate chip muffins a lot of times, I’ve found a few secrets to ensuring they come out perfectly every single time. Here is what you need to know:

Use Drippy Almond Butter: For the best texture, use a fresh, natural almond butter that you have to stir. If you use the thick, dry bits from the bottom of the jar, the muffins will turn out crumbly instead of moist.
The “Measure Twice” Rule for Coconut Flour: Because coconut flour is incredibly absorbent, even a half-tablespoon extra can make the batter too dry. Level off your measuring spoon with a knife to ensure accuracy.
Don’t Over-Mash the Bananas: While you want the bananas to be smooth, leaving a few tiny “pulp” pieces adds moisture and little pockets of sweetness throughout the muffin.
Prevent Sticking: Grain-free and oil-free baking can sometimes stick to paper liners. I highly recommend using parchment paper liners or lightly spraying the inside of your paper liners with coconut oil for a clean peel.
The Bakery Look Topping: Save a handful of your chocolate chips and press them into the tops of the muffins after you’ve scooped the batter into the tin, but before they go in the oven.
Let Them Cool Completely: This is the hardest part! Because these are flourless, they need time to set. If you peel the liner off while they are piping hot, they might fall apart. Give them at least 15–20 minutes on a cooling rack.

How to Store and Freeze Banana Chocolate Chip Muffins

Because these muffins are made with almond butter and fresh bananas, they are incredibly moist. This makes them delicious, but it also means they need to be stored properly to stay fresh. Here is how I keep mine tasting like they just came out of the oven:

Storing at Room Temperature

I usually keep these in an airtight container on the counter for 1 to 2 days at most. If your kitchen is warm, I recommend moving them to the fridge sooner, as the high moisture content from the bananas can make them get “sticky” if left out too long.

Refrigeration (My Preferred Method)

For the best texture and longevity, store these muffins in the refrigerator for up to 1 week. I actually think they taste even better the second day! The cold helps the healthy fats in the almond butter set, giving the muffin a slightly fudgy, decadent texture.

Freezing for High-Efficiency Meal Prep

These muffins freeze beautifully, and I always keep a “stash” in my freezer for busy mornings.

To Freeze: Let the muffins cool completely on a wire rack. Place them on a baking sheet in the freezer for 1 hour (this is “flash freezing” so they don’t stick together).
Long-Term Storage: Once firm, transfer them to a freezer-safe Ziploc bag or airtight container. They will stay fresh for up to 3 months.

Healthy Almond Butter Banana Chocolate Chip Muffins on plate with banana

How to Reheat

The “Toaster Oven” Tip: If you have an extra minute, popping a halved muffin into a toaster oven for a few minutes creates a slightly crisp edge that is absolutely divine with a little extra smear of almond butter.

From the Fridge: Microwave for 10–15 seconds to get that chocolate melty again.

From the Freezer: You can let them thaw at room temperature for about 30 minutes, or microwave a frozen muffin for 30–45 seconds.

I hope you love these Healthy Almond Butter Banana Chocolate Chip Muffins as much as I do!

Want more simple, nutrient-dense ideas? Check out my full collection of Breakfast Recipes!