Gluten-Free Banana-Walnut Chocolate Chip Muffins

Gluten-Free Banana-Walnut Chocolate Chip Muffins
Allison Beck


  • 1 ½ cups almond flour
  • ½ cup amaranth flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • 3 tablespoons grapeseed oil, plus more for greasing
  • 3 tablespoons honey
  • 1 teaspoon vanilla
  • 2 large overly ripe bananas
  • 2/3 cup walnuts, chopped
  • 2/3 cup semi-sweet chocolate chips

In the morning, nothing quite satisfies like a muffin when you've got to grab breakfast on the run, for me at least. Yet most muffins are calorie-bombs, full of sugar, fat, and processed white flour, and completely devoid of protein for the most part.

When I went gluten-free, I initially feared my muffin days were over. Hard, for a muffin lover. Then I got to experimenting with a combination of almond and amaranth flours, both on my OK list. After mastering a simple gluten-free blueberry muffin recipe made with almond flour, next up on my list was something with bananas and walnuts, two of my favorite foods. The result is this recipe here, of course with the addition of chocolate chips, for good luck.

I like serving these with tea in the afternoon, or with my morning cappuccino.

Click here to see 7 Satisfying Low-Carb Recipes.


Preheat the oven to 325 degrees. In a small bowl, combine the flours, baking soda, and salt. Mix well with a fork and set aside.

In a large bowl, beat the eggs. Add the oil, honey, and vanilla. Whisk to combine. Pour the dry ingredients into the wet ingredients and combine. Add the banana and mix well again. Stir in the walnuts and chocolate chips.

Pour into a greased muffin tin, filling each cup no more than ¾ of the way. Bake for 18-23 minutes, or until the centers are just set and the muffins are golden around the edges.

Let cool 10-15 minutes and serve.


Calories per serving:

264 calories

Dietary restrictions:

Kidney Friendly, Gluten Free, Wheat Free, Peanut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:



  • Fat 189g 291%
  • Carbs 315g 105%
  • Saturated 32g 158%
  • Fiber 36g 145%
  • Trans 0g
  • Sugars 187g
  • Monounsaturated 14g
  • Polyunsaturated 42g
  • Protein 76g 153%
  • Cholesterol 394mg 131%
  • Sodium 3,841mg 160%
  • Calcium 538mg 54%
  • Magnesium 356mg 89%
  • Potassium 2,947mg 84%
  • Iron 14mg 79%
  • Zinc 5mg 35%
  • Phosphorus 1,660mg 237%
  • Vitamin A 168µg 19%
  • Vitamin C 29mg 49%
  • Thiamin (B1) 0mg 20%
  • Riboflavin (B2) 1mg 53%
  • Niacin (B3) 3mg 15%
  • Vitamin B6 2mg 93%
  • Folic Acid (B9) 200µg 50%
  • Vitamin B12 1µg 15%
  • Vitamin D 2µg 1%
  • Vitamin E 14mg 72%
  • Vitamin K 2µg 3%
See detailed nutritional info Have a question about nutritional data? Let us know.
Rate this Recipe

Be the first!

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...