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banana nut muffins

Banana Nut Chocolate Chip Muffins

Sweet Melissa, Recipe Slightly Modified from The Toasted Pine Nut
These super yummy muffins are easy to make, and they are gluten, dairy, soy, and refined sugar free!
5 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Course Breakfast, Snack
Cuisine Allergy-Free Baking, Alternative Baking, American
Servings 12 Muffins


  • 3-4 Super Ripe Bananas, smushed
  • 3 Eggs
  • ¼ Cup Almond Butter
  • 3 Tbsp Honey
  • 2 Cups Almond Flour
  • 3 Tsp Baking Powder
  • ½ Tsp Salt
  • 1 Cup Toasted Pecans or Walnuts
  • 1 Cup Semi-Sweet or Dark Chocolate Chips (Optional)


  • Preheat oven to 350°F. Spread nuts onto a baking sheet with parchment paper and toast in the oven for about 8 minutes. When you start to smell them they are done. Let them cool, then put them in a large ziploc and smash them with a spoon into smaller pieces. Set aside.
  • In a large bowl, beat together your bananas, eggs, almond butter, and honey. Once combined, beat in the almond flour, baking powder, and salt.
  • Fold in your chocolate chips and toasted nuts.
  • Grease a muffin tin with avocado oil or line with aluminum foil liners and fill with batter until almost to the top. Cook about 20 minutes at 350°F. Let cool a few minutes on a cooling rack. Enjoy!
Keyword Dairy-Free, Gluten-Free, Muffins, Refined Sugar-Free, Soy-Free