Banana Walnut Chocolate Chip Muffins
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Ever since I was a kid, banana muffins were a staple in our house. My mom always made the most epically amazing banana muffins.
I could put three away in one sitting, no problem.
These paleo banana muffins are a fun twist on your classic banana bread muffin! They’re made with almond flour so they’re naturally gluten free. They’re also dairy free and refined sugar free!

Muffins are great for meal prepping! I love making a batch of muffins on a Sunday to have for easy breakfasts and snacks throughout the week. Plus, I can count on them always being a hit with my kids!
I love these paleo banana muffins because they’re a healthier option than your traditional banana bread.
We’re using almond flour as the base of these muffins. We’re also using some almond butter and our favorite mix-ins. I’m folding in some chopped walnuts and chocolate chips, but you can definitely experiment and have fun with different options!

Ingredients for gluten free banana muffins:
- ripe bananas: you want those brown spotty ones!
- eggs
- almond butter: feel free to sub your favorite nut or seed butter
- agave nectar: use maple syrup or honey for paleo!
- blanched almond flour
- baking powder
- sea salt
- walnuts, chopped
- dark chocolate chips

How to make almond flour banana muffins:
In medium bowl, whisk together the mashed banana, eggs, almond butter, and agave nectar.
Add the almond flour, baking powder, and sea salt. Mix to combine. Fold in the walnuts and chocolate chips. Grease a muffin tin with some coconut oil and fill the tins with the batter until almost full.
Bake for 20 minutes and allow to sit in the muffin tin for a few minutes before transferring them to a cooling rack.
How to store and reheat the muffins:
Store. Allow the muffins to cool completely and then place in an airtight container. They can stay at room temperature for up to three days. Then, place in the fridge.
Freeze. Muffins are best if they’re wrapped individually with parchment paper or foil and then in a ziploc bag, Store in the freezer for up to 3 months.
Reheat. Allow to defrost in the fridge overnight and them warm in the microwave for 30 seconds or oven until the muffins reach your desired temperature.

More banana recipes you’ll love:
- Tahini Banana Bread Skillet
- Banana Bread Breakfast Cookies (gluten free + dairy free)
- Coconut Almond Banana Bread
- Double Chocolate Banana Bread
- Gluten Free Chocolate Chunk Banana Cake

Gluten Free Banana Chocolate Chip Muffins
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Prep Time: 10
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Cook Time: 20
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Total Time: 30
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Yield: 12 1x
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Category: dessert
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Method: oven
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Cuisine: banana bread
- Diet: Gluten Free
Description
Gluten Free Banana Muffins are a healthy twist on the delicious classic. They’re made with almond flour, paleo-friendly, and dairy free! Add in your favorite mix-ins like some chocolate chips and walnuts!
Ingredients
- 3 small ripe bananas, mashed
- 3 eggs
- 1/4 cup natural almond butter (any nut or seed butter works)
- 3 tablespoons agave nectar (honey or maple syrup works too)
- 2 cups blanched almond flour
- 3 teaspoons baking powder
- 1/2 teaspoon sea salt
- 1/2 – 1 cup walnuts, chopped
- 1 cup dark chocolate chips
Instructions
- Preheat oven to 350F.
- In medium bowl, whisk together the mashed banana, eggs, almond butter, and agave nectar.
- Add the almond flour, baking powder, and sea salt. Mix to combine.
- Fold in the walnuts and chocolate chips.
- Grease a muffin tin with some coconut oil and fill the tins with the batter until almost full.
- Bake for 20 minutes and allow to sit in the muffin tin for a few minutes before transferring them to a cooling rack.
Nutrition
- Serving Size: 1 muffin
- Calories: 253
- Sugar: 13g
- Sodium: 97mg
- Fat: 17.6g
- Saturated Fat: 3.1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 21.5g
- Fiber: 3.5g
- Protein: 7.5g
- Cholesterol: 41mg
Keywords: almond flour banana muffins, almond flour banana bread, paleo banana muffins, paleo banana bread, gluten free banana muffins, flourless banana muffins, dairy free banana muffins, gluten free banana chocolate chip muffins, gf banana muffins
Enjoy!! xo
Have you ever tried freezing these for later?
Hi Kris!
I haven’t tried freezing them, but I imagine they’d freeze and reheat great! Let me know how you make out!! xo
Ill try it tonight! Stay tuned!
Freezing worked perfectly!!
Do you think that blueberries could be subbed for the chocolate in these? I was thinking of making these for my pre-workout snack this week but would rather avoid that bit.
Thanks!
Hi! Blueberries would definitely work and sound delicious!! xo
What could I use instead of eggs?
Thank you
You could try flax eggs! They should work 🙂
These were BOMB! Made them with my son and since he’s not a big fan of nuts we subbed 2 tablespoons of Trader Joe’s super seed blend, gave them a perfect little crunch and texture. The almond butter cookies are my fav but these give them a run for their money haha. Love all your recipes 🙂
★★★★★
Ah they sound so delicious with the seeds! I’m so happy you guys loved them!! xo
made these for a baby I nanny (left the nuts out of half) She loved them as well as my kids.
★★★★★
Yay! I’m so glad you enjoyed!! xo
these are amazing!! the only tweaks i did were i toasted the walnuts in the oven first and i replaced the agave nectar with honey. but oh my god they are so tasty! this recipe is definitely a keeper for me.
★★★★★
Love some toasty walnuts!! I’m so happy you loved them!! xo
This was a hit with my girls! Even my picky eater had no complaints. This muffin is perfectly sweet and moist! And it all came together quickly and in one bowl. We loved it. Thank you Lindsay!
★★★★★
Everyone in my family is obsessed with these muffins!
★★★★★
I’m so glad you enjoyed them!! One of my faves!! xo
Making these today!! Thanks for sharing 🙂
Yay!! I hope you love them!! xo
How do you store these muffins – fridge or in a container on the counter?
I typically keep them in a container in my fridge 🙂 Hope you love them!!
Made these muffins tonight and substituted blueberries for the chocolate chips. Sooo delicious and quick to prepare. Will definitely make again!
★★★★★
Awesome!! I’m so happy you loved them!! xo
My new old banana go to! These feel so much healthier than my gran’s recipe without compromising the flavor. I subbed with tiger nut flour and skipped the agave. These were so delicious!
★★★★★
Yay!! I’m so happy you love them!! xo
Made these last night… sooooo DELISH!!!!! 🤤🤤🤤
★★★★★
Yay!! I’m so happy you loved them!! xo
The most delicious muffins! Little bites of heaven!!
★★★★★
Yay!! Thank you so much for the comment! I’m so happy you love them!! xo
Had too many left over bananas this week. These were quick, easy (one bowl!!), and delicious!
★★★★★
The best way to use up ripe bananas!! I’m so happy you enjoyed!! xo
I’ve had celiac for 22 years and these are the best, lightest, moistest, easiest gf muffins I’ve ever made, or eaten for that matter. I only had 1cup of almond flour in my pantry so added 1 cup of flaxseed meal and they STILL turned out light and delicious. Thank you!
★★★★★
Yay!! I’m so happy you love them!! xo
I whipped these up yesterday and am currently enjoying one with my coffee. SO TASTY! I love that they have the perfect amount of sweetness. Incredibly easy to mix together and have in the oven in no time. Love all of Lindsay’s recipes!!
★★★★★
One of my favorite recipes!! I’m so happy you loved it! xo
Can I omit the peanut butter? If no pb or nut butter what could I use instead?