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Vegan Paleo Banana Muffins with Chocolate Chips

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.

Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins

Two vegan paleo banana muffins stacked on top of one another with text overlay

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.

vegan paleo banana muffin with a bite taken out

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.

vegan paleo banana muffins in a muffin tin

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.

two vegan paleo banana muffins in a stack

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.

two vegan paleo banana muffins in a stack

SEE HOW TO MAKE THE VEGAN PALEO BANANA MUFFINS:

If you make these 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.

ENJOY! xo! 

More healthy muffin recipes you’ll love:

Paleo Double Chocolate Tahini Banana Muffins

Skinny Banana Chocolate Chip Muffins

Healthy Gluten Free Chocolate Chip Muffins

Paleo Banana Zucchini Muffins

The Best Healthy Blueberry Oatmeal Muffins (gluten free!)

Vegan Paleo Banana Muffins with Chocolate Chips

4.94 from 15 votes
Course Breakfast, Dairy Free, Gluten Free, Grain Free, Paleo, Snack, Vegan
Keyword paleo banana muffins
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Serves 9
Naturally sweetened vegan paleo banana muffins with gooey chocolate chips in every bite. These gluten and grain free muffins are perfectly moist and taste like your favorite banana bread!

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

  1. 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.
  2. In a large bowl, mix together mashed banana, almond milk, flaxseed meal, almond butter, coconut oil and vanilla extract until smooth and well combined.
  3. 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.
Nutrition
Servings: 9 muffins
Serving size: 1 muffin
Calories: 209kcal
Fat: 14.3g
Saturated fat: 3.2g
Carbohydrates: 17.5g
Fiber: 5.2g
Sugar: 7.9g
Protein: 5.9g

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