Whip up this quick and easy almond flour chocolate chip muffins recipe in less than 5 minutes, using only a blender. I’ve cracked the code on baking with almond flour and these homemade muffins are no exception. We get an uber fluffy crumb thanks to adding oatmeal, which absorbs moisture and lightens the crumb. You’re left with a gluten-free and dairy-free snack that fuels you in the best way, but tastes like a heavenly indulgence.

overhead shot of almond flour muffins on a white marble surface with a gray linen.
If you are looking to bake with almond flour without the drama, like a dense, heavy texture, these chocolate chip almond flour muffins have everything you need!

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Secret To Best Chocolate Chip Almond Flour Muffins

I wanted to bring these homemade chocolate chip and almond flour muffins from a disappointing dense, heavy texture to a uber light, fluffy bakery-style masterpiece. I leaned into lessons learned when creating my collection of gluten-free almond flour recipes, using a simple ingredient assist.

Since almond flour tends to be heavier than traditional or gluten-free flour blends, something needs to counterbalance it. When making these 5-star lemony almond flour cake, I added a little cornstarch to lighten the crumb. When baking muffins with almond flour, though, I needed a little more oomph.

Since these chocolate chip muffins also use moisture-rich bananas for sweetness, I opted for adding oats to the mix. It absorbs the oil, suspends the almond flour for a lighter texture, and is also naturally gluten-free.

You’re left with an almond flour chocolate chip muffin that bakes up tall, domed, and worthy of any bakery display. While the muffin batter doesn’t use any refined sugar, the chocolate chips do add some. If you’d like to swap these out for something else, I have plenty of suggestions below. 👇

I haven’t liked any of the baked goods I’ve made with almond flour, but I decided to give these a try. They were wonderful and the ingredients make them pretty guilt free too!

—Jamie

This recipe was fantastic! This is the first GF muffin recipe I’ve made that has the same consistency as non-GF muffins! Look forward to trying different add-ins. Thanks!

—Kelly

Ingredient Tid Bits

  • Oats – The recipe uses quick oats because they are smaller, but whole, rolled oatmeal may be used as well. For gluten-free muffins, be sure to use certified gluten-free quick oats.
  • Bananas – Adds a light sweetness without having to add an abundance of sweetener. If you’d like a recipe without bananas, these pumpkin streusel almond flour muffins are also a huge hit.
  • Eggs – Although I haven’t tried it, readers have two flax eggs for an egg replacer.
  • Coconut Oil – Oil should be melted into a liquid. Alternatively, substitute vegetable, canola, avocado, or grapeseed oil.
  • Maple Syrup – Honey, brown sugar, coconut sugar, date sugar, or white sugar may be substituted. You can also reduce the amount.
  • Chocolate Chips – Use dairy-free chocolate chips, like Enjoy Life brand, for DF muffins.

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Let’s Make This Together!

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Dump and mix batter

I first created this recipe before I had my kitchen BFF – a Vitamix blender. I’ve made this recipe using an immersion blender, or you can check out the recipe card below for the by-hand method.

Basically just dump all the ingredients in and you’re good. Really couldn’t be easier than that, right?

all the ingredients in a large mixing bowl.

Smooth for best fluffy texture

When blending make sure the mixture is nice and smooth. The oats should be finely ground in with the bananas. After it’s blended, stir in the chocolate chips or any other mix-ins. I like using mini chocolate chips so they don’t sink down as they bake.

Fill up the muffin cups almost to the tippy top for the best domed shape. Bake in a 400°F oven for 15-17 minutes, or until the tops are firmly set. Enjoy!

an immersion blender mixing the batter.
a muffin pan filled with chocolate chip almond flour muffins on a cooling rack.
Mini chocolate chips disperse better throughout the muffin. You can also sprinkle some on top before baking.

Other Yummy Mix-In Ideas

Depending on what mix-ins you add, it may extend the batter to get more muffins per batch. Definitely not a bad thing! If you are using frozen fruit, bake 1-2 minutes longer.

  • Blueberry – Add 1 cup fresh or frozen blueberries to the muffins. For lemon blueberry, also add 1 teaspoon lemon zest, 1 teaspoon lemon extract (omit vanilla extract). I’ve also done blueberry coconut, adding 1/2 cup coconut, and sprinkling the tops with coconut before baking.
  • Cinnamon Apple – 2 teaspoons cinnamon, 1/2 cup peeled and chopped apple
  • Morning Glory – 1/2 cup dried fruit, 1/4 cup chopped nuts, 1/4 cup shredded coconut
  • Pumpkin – Omit bananas and add 1 cup pumpkin puree, 1/2 cup maple syrup, 2 teaspoons cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves.
a muffin with a bite taken out facing straight on camera.
It will be love at first bite. Once you try the chocolate chip banana version, check out some other options above. This will be your new go-to muffin recipe!

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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa

overhead shot of almond flour muffins on a white marble surface with a gray linen.
4.83 stars (17 ratings)

Fluffiest Almond Flour Chocolate Chip Muffins

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 15 muffins
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Whip up this quick and easy almond flour chocolate chip muffins recipe in less than 5 minutes, using only a blender. I've cracked the code on baking with almond flour and these homemade muffins are no exception. We get an uber fluffy crumb thanks to adding oatmeal, which absorbs moisture and lightens the crumb. You're left with a gluten-free and dairy-free snack that fuels you in the best way, but tastes like a heavenly indulgence.
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Ingredients
 

Equipment

Instructions
 

  • Preheat oven to 400°F. Line muffin tins with paper cups or grease with cooking spray. Set aside.
  • Place all ingredients except optional mix-ins in a blender, food processor, or large bowl, if using immersion blender. Blend until thoroughly mixed and smooth. NO BLENDER METHOD: Mash the bananas in a large bowl. Add slightly beaten eggs and remaining ingredients. Mix well.
  • Stir in chocolate chips. Pour batter into prepared muffin tins to about ¾ full.
  • Bake for 15-17 minutes, or until toothpick inserted in center comes clean. Let cool in pan for 5 minutes. Transfer to wire rack and cool completely.

Notes

Freezing and Storing
Store cooled muffins in an airtight container in a cool, dry place up to 3 days. For longer storage, I recommend freezing the muffins.
To freeze, first make sure they have cooled completely. Muffins may be transported to a freezer ziplock bag or wrapped individually and stored in a freezer bag up to 6 weeks.
 
Calories: 214kcal, Carbohydrates: 21g, Protein: 5g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 23mg, Sodium: 90mg, Potassium: 244mg, Fiber: 3g, Sugar: 10g, Vitamin A: 56IU, Vitamin C: 1mg, Calcium: 82mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review below. It helps others when searching for recipes and I LOVE feedback!