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Banana Muffins with Almond Flour, Walnuts + Chocolate

Recipe adapted slightly from Ambitious Kitchen. These muffins are such a treat - and healthy too! No added sugar, just the bananas!
Course Breakfast
Cuisine American
Keyword Almond Flour, Banana, Chocolate Chips, Muffin, Walnuts
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 10
Author Andrea | French Pressed Kitchen


  • 1 and 3/4 cups almond flour
  • 1/4 cup flaxseed meal
  • 1/2 cup rolled oats
  • 3 scoops Vital Proteins collagen peptides
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • Pinch of espresso powder
  • 2 medium extra ripe bananas about 3/4 cup mashed banana
  • 1 egg slightly beaten
  • 1 Tablespoon melted avocado oil or coconut oil
  • 1 Tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 2 Tablespoons unsweetened almond milk
  • 1/2 cup chocolate chips


  • Preheat oven to 350 degrees F. Line or grease a muffin tin (enough for 10).
  • In a large bowl, mix the mashed banana, egg, coconut oil, apple cider vinegar, vanilla and almond milk until smooth.
  • In a separate bowl, mix together almond meal, flaxseed meal, rolled oats, collagen, baking soda, cinnamon, salt and espresso powder. Set aside.
  • Add dry ingredients to wet ingredients and mix until just combined. Fold in chocolate chips and walnuts
  • Fill the muffin cups up. These don't rise a ton, so I filled them most of the way. Bake 20-23 minutes until a toothpick comes out clean. Let cool in the pan for a couple minutes, then transfer to a rack to cool completely.