Naturally sweetened vegan paleo banana muffins with chocolate chips in every bite. These gluten free muffins are perfectly moist and taste like your favorite banana bread! Made with a mix of almond flour and coconut flour.
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.
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.
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.
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.
SEE HOW TO MAKE THE MUFFINS:
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- Serves: 9 muffins
- Serving size: 1 muffin
- Calories: 209
- Fat: 14.3g
- Saturated fat: 3.2g
- Carbohydrates: 17.5g
- Sugar: 7.9g
- Fiber: 5.2g
- Protein: 5.9g
- 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
- 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.
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