Today, I’m sharing a recipe that tastes EXACTLY like banana bread and a chocolate chip cookie. Now that I’ve written that I realize that I probably should have called these chocolate chip cookie dough banana bread muffins. Oh well.
This week we’re skipping the usual weekend favorites and opting for paleo + vegan banana muffin recipe for #AKMuffinWeek. It’s Friday afterall and I’m here to bring you something for your weekend baking festivities.
Ingredients in vegan paleo banana muffins
Lately, I’ve gotten a lot of questions about how to veganize recipes and/or to make more of my recipes without eggs. I’m all about giving the people what they want so I took myself on a quest to create the most delicious VEGAN AND GLUTEN FREE banana muffin on the planet. You can thank me later. You’ll need:
- Banana: you’ll need 2-3 extra ripe bananas to give these muffins the perfect amount of natural sweetness.
- Almond milk: I recommend using an unsweetened almond milk or coconut milk to keep these muffins dairy free and vegan.
- Flaxseed meal: this will be your egg substitute! When you mix the flaxseed meal with the other ingredients the muffins will bake up perfectly without any eggs.
- Almond butter: use a natural, creamy almond butter (just almonds + salt) to keep these banana muffins paleo. You can also use cashew butter or peanut butter.
- Coconut oil: you’ll need a bit of coconut oil to add moisture to the muffins.
- Vanilla: for a boost of flavor.
- Almond and coconut flour: the blend of almond flour and coconut flour keeps this paleo banana muffins gluten free and paleo while adding healthy fats.
- Baking soda & salt: to help these paleo muffins bake up.
- Cinnamon: a little cozy cinnamon flavor is delicious in these muffins.
- Chocolate chips: keep your muffins vegan by using dairy free chocolate chips! If you’re not vegan or dairy free feel free to use any chocolate chips you’d like.
The best part about these muffins is that I haven’t added any sweeteners into the recipe (besides the chocolate chips!). That’s right, ONLY ripe bananas are used to sweeten this recipe. Now you may be skeptical, but believe me when I say that these babies are sweet and have wonderful banana bread flavor. Almond flour and coconut flour (both naturally sweet flours) add a nice sweetness to the muffins without overpowering the banana flavor. If are looking for an even lower sugar option, try reducing the chocolate chips or leaving them out completely. Not sure why anyone would want to leave out chocolate chips, but you do you.
How to make paleo banana muffins
- Preheat oven to 350 degrees F. Line a muffin tin with 9 muffin liners and spray the inside of the liners with nonstick cooking spray.
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In a large bowl, mix together mashed banana, almond milk, flaxseed meal, almond butter, coconut oil and vanilla extract until smooth and well combined.
- In a separate bowl, whisk together the almond flour, coconut flour, baking soda, cinnamon and salt. Add dry ingredients to wet ingredients and mix well combined. Fold in the chocolate chips. Pour batter evenly into the 9 liners, filling about ¾ cup way through. Add a few more chocolate chips on each muffin. Bake for 18-20 minutes.
Customize your paleo banana muffins
You can absolutely add your favorite mix-ins, besides chocolate chips, to these easy, paleo banana muffins! Some ideas:
- 1/2 cup chopped pecans or walnuts
- 1/2 cup fresh blueberries
- homemade nut butter on top
Freezer-friendly muffins
These vegan paleo banana muffins are freezer-friendly! Simply wrap muffins individually in freezer-safe bags or store them in a large freezer bag. When you’re ready to enjoy them, reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.
I’m unbelievably obsessed with these paleo banana muffins and know you will be too. I love enjoying them warm with a little almond butter + sea salt on top. SO GOOD. And if you haven’t tried my coconut flour banana bread yet, that that ALSO need to happen ASAP.
If you make these paleo banana muffins, be sure to rate the recipe and leave a comment below! You can also upload a photo to Instagram and use the hashtag #ambitiouskitchen.
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Vegan Paleo Banana Muffins with Chocolate Chips
Ingredients
- Wet ingredients
- 1 cup mashed ripe banana (about 2-3 bananas)
- 1/4 cup unsweetened almond milk (or coconut milk)
- 2 tablespoons flaxseed meal
- ¼ cup creamy natural almond butter (or sub cashew butter or peanut butter)
- 1 tablespoon coconut oil, melted and cooled
- 1 teaspoon vanilla extract
- Dry ingredients
- 1 cup fine blanched almond flour (or hazelnut flour)
- ¼ cup coconut flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup dairy free chocolate chips, plus 1-2 tablespoons for sprinkling on top
Instructions
- Preheat oven to 350 degrees F. Line a muffin tin with 9 muffin liners and spray the inside of the liners with nonstick cooking spray.
- In a large bowl, mix together mashed banana, almond milk, flaxseed meal, almond butter, coconut oil and vanilla extract until smooth and well combined.
- In a separate bowl, whisk together the almond flour, coconut flour, baking soda, cinnamon and salt. Add dry ingredients to wet ingredients and mix well combined. Fold in the chocolate chips. Pour batter evenly into the 9 liners, filling about ¾ cup way through. Add a few more chocolate chips on each muffin. Bake for 18-20 minutes.
Recipe Notes
Nutrition
More healthy muffin recipes you’ll love:
Paleo Double Chocolate Tahini Banana Muffins
Skinny Banana Chocolate Chip Muffins
These are probably one of my favorite banana muffin recipes. Wow! So moist and delicious.
So happy to hear that!
Wonderful recipe! I made these exactly as written using overripe frozen bananas I’d been stockpiling in the freezer for smoothies. I added 2 TB of organic date sugar for more sweetness, but may not have needed it. I also did bake them about 27 minutes, and they are perfect. I was recently diagnosed with Hashimotos disease and can no longer have gluten or dairy and need to limit refined sugars. This is going to become a staple recipe for my family, thank you!!
So glad you found this recipe! Perfect snack 🙂
Best healthy banana muffins I’ve ever made/found!! Been baking variations for 7+ years. Super moist, delicious, and without any added sugar or syrup. Thank you!!
So glad you love them!
These muffins are absolutely delicious. The only reason I give them four stars (I really think it should be 4.8 but I don’t have that option) is because I’ve made them twice now and they didn’t rise at all. I thought at first it was my baking soda but I used a brand new one for the second batch and they still didn’t rise. Any suggestions?
So glad you like them! Because they’re gluten-free, they won’t rise as much as bakery-style muffins that use regular flour. Are they super flat and dense or just a little flat on the top?
These were delicious! However, I am having trouble with them coming out a little mushy, do I just need to cook longer with my oven??
Make sure your baking soda is fresh and that you’re measuring out your mashed banana! Then they might just need a few more minutes of baking time 🙂
I’m sorry but the recipe is a little unreliable. The muffins turn out okay, but there’s not enough chocolate chips, or sweetness— not that I am expecting a cupcake- type of sweetness. Also, I blasted the heat when I started baking to try to get a dome on them, and even this didn’t really help, so I’d up the baking soda. I’m only criticizing because I spend a lot of money on these ingredients, and I wish some recipe details were more thought out.
Hi! Sorry to hear that these didn’t turn out for you. Were your bananas super ripe with tons of brown spots? The bananas are really what give the muffins the sweetness that they need. I’ve tested them many times with the listed amount of baking soda, so I’m not sure what could have caused the baking issue!
I can’t eat coconut flour at all. Is there something I can replace it with? I am not paleo, but it often works for me. Would tapioca work or cassava flour? Thank you. They sound delicious
Made these. Loved them! They were great right out of the oven but I found them to be even better day 2 (more banana flavor). Confession, I made a few tweaks. First I use an egg because I was being lazy. Second I used crunchy almond butter because it’s what I had on hand. Third I used blueberries in lieu of chocolate chips because I’m avoiding sugar this week. OH and I added walnuts because yum. Quick, easy, delicious banana muffins!
So happy that all worked out well and that you loved these, Amy!!
Make these frequently and my kids always eat them! Adults love them as well.
These are my favourite muffin to serve to my 1 year old! I skip the chocolate chips and sometimes sub 1 egg for the flax, and they’re always A+. I also usually add a tbsp of chia seeds for a little extra nutrition. You are always my go to for recipes I feel good about serving to him 🙂
Yay!! So happy you’re loving these + my other recipes–thank you! ❤️
My first time making vegan muffins and they blew me away! I always use frozen bananas. I reserved some of the banana liquid and added it at the end when I thought the batter seemed a little sticky and they turned out perfect!
Oh, so glad that worked well to use frozen bananas! Glad you loved these, Katie 🙂
These are so delicious and simple. I added blueberries instead. LOVE this recipe and the fact there is no sugar or natural sweeteners except the bananas! More recipes like this, please! Perfect to make for my diabetic dad.
Yay!! So happy you loved these. Great idea to add blueberries 🙂
can i use eggs instead of flaxseed meal?
One egg should work!
Can I use Tahiti instead of almond butter?
Yes tahini should work!
Delicious! Ours were pretty mushy but I used three very ripe bananas and maybe it was more than needed. So yummy though!
The extra ripe banana could’ve added some more moisture – but I’m glad they were a hit regardless!
Finally got to make these and they are sooo good! I used sugar free chocolate chips to cut down on the sugar/carbs. Having a hard time eating only one a day 😋
The best snack or treat!
The Vegan paleo banana bread muffins with chocolate chips are probably the best paleo/vegan version of banana muffins that I’ve ever had. Maybe even better than traditional banana muffins and I’m not even paleo or vegan!
So glad you love them!
If I don’t mind having eggs, how many do I out to sub flaxseed meal? Thanks. Can’t wait to try this!
You can use 1 egg instead and they should be fine and delicious — let me know how they turn out!
can I substitute oat milk for almond milk?
Sure!
One of my family’s favorite recipes. I use peanut butter instead of almond butter just because that is what we keep in the house. I find they’ve work well without liners.
Perfect! Glad they’re a hit 🙂
These may be the best muffins I’ve ever made! I’m obsessed and so are my kids. They’re sweet enough that my 3 and 4 year olds call them cupcakes and healthy enough that they make an excellent breakfast for our whole family!
Amazing! So happy to hear that 🙂
I LOVE this recipe! I made them with natural peanut butter. With the natural oil in that I didn’t find they needed any additional oil. They were delicious and not dry at all. The banana flavour really shines through and the chocolate chips take them to the next level. I can’t wait to make them again. Thanks 🙂
Perfect! One of my favorite muffins 🙂 glad you loved them!
I love making these into mini muffins! They’re surprisingly moist and full of great ingredients.
Love that idea! Glad you enjoyed 🙂
I’m out of baking soda, any substitute!!
You could try 1 teaspoon baking powder 🙂
I’ve been experimenting with a lot of gluten free banana bread/muffin recipes during corona-quarantine, and this is the first recipe that got universal thumbs up from my picky family of five. It’s excellent! I have to confess I did add a tablespoon or two of maple syrup to the batter though!!
Amazing!! So happy to hear that. And I’m glad the extra maple syrup worked well!
Can you make this without flaxseed meal and coconut flour – what can be substituted?
I suggest trying a different recipe as those are two main ingredients.
Made these yesterday, and they came out SO good! Thank you!
So happy to hear that!
I don’t know what I’d do without his recipe! I’ve Made it enough that recently I modified and used cashew butter and only tigernut flour Into a loaf, and it was my favorite yet (eliminated chocolate chips). These vegan, paleo but DELICIOUS recipes give me life!
I’m glad those swaps work out well! Such a great snack 🙂
Made these this afternoon, they were super quick and easy….and ABSOLUTELY DELICIOUS! My kids (super picky) even loved these muffins :). Makes me super happy when I can offer clean ingredient snacks to my kiddos, filling them up with Nutrients and protein to keep their brains fed.
Is it okay if I don’t have flax seed? Or if mixed in my peanut butter?
I would recommend following the recipe as written, as I have not tested any other way. If you want to experiment though, let me know!
Great easy recipe, these are delicious!
I omitted the chocolate chips and used psyllium husks instead of flax meal. Ended up with the perfect breakfast muffin!
Perfect! Glad those swaps worked out well.
These are SO good and easy to make !!! If you’re looking for a delicious, dessert without the guilt you will not be disappointed in these 🙂 thank you so much for sharing this AMAZING recipe
So glad you love these! One of my favorites, too.
Is there a substitute I can use for the flax? My daughter has an egg allergy, but she’s also sensitive to flax. Baking is hard for us! Thanks.
You can use a chia egg! Check out this post to see how to make one: https://www.ambitiouskitchen.com/make-vegan-egg-4-ways/
These are in the oven and I can already tell I am going to LOVE them (are you really baking if you aren’t also licking the spoon?). I have PCOS and have to avoid dairy, gluten and sugar… not many fun options to choose from that’s for sure! I can always count on you for awesome and delicious recipes! You’re a mastermind! Thank you 🙂
So happy you found these! I hope you’re loving them 🙂 plenty more to come!
These are so so good. I like that they’re only sweetened with bananas, they’re sweet enough thanks to overripe bananas 🙂
Absolutely! The riper the better 🙂 Glad you like them!
Hi there, thank you for this incredible recipe. I made these delicious muffins, but instead of almond butter I used less than 1/4 organic honey because I didn’t have any kind of nut to make the butter, they just turned awesome.I also didn’t add the flaxseed and I a just used coconut milk, however they were awesome and very tender. Thank you again!
Hi! Glad those swaps worked out for you. One of my favorite snacks!
I was a bit skeptical before, during and after baking these because they seemed like they would turn out dry. But they are actually delicious! The texture is incredible – very moist and soft. And I love the combination of almond butter, banana and chocolate. Highly recommend if you want something that’s just a little sweet for breakfast or a snack. I’ll definitely be making these again.
If you’re not used to baking with paleo flours it can look a bit different, but they always turn out super moist and delicious! Glad you enjoyed 🙂 Such a great breakfast or snack.
Hi!
I was wondering if I can just use almond flour because I don’t have coconut flour.
thanks!!
Hi Gina! I wouldn’t recommend just using almond flour, but you can try using oat flour as a replacement for the coconut flour!
I would love to make these.what would the amount be in ounzes
I’m not 100% sure what the amounts would be in ounces – sorry! I’d recommend looking up the conversions for the ingredients 🙂
Love these little guys. 2nd time making them and they are a hit!!
Thanks for the recipe.
Thank you, Tracy! So happy you enjoyed them!
These are delicious. I was wondering if they can be made in a bread pan instead of muffins tins for my second go around?
I haven’t tried it but it should work! The loaf will just have to bake a bit longer and note that it won’t bake up like normal banana bread (due to the gluten free flours).