Vegan Paleo Banana Muffins with Chocolate Chips

Healthy vegan paleo banana muffins with chocolate chips in every bite. These paleo banana muffins have no sugar added and are sweetened just with ripe bananas! They’re made with a mix of almond flour and coconut flour to keep them gluten free and taste like your favorite banana bread.

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

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.

vegan paleo banana muffin with a bite taken out

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.

vegan paleo banana muffins in a muffin tin

How to make paleo banana muffins

  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.

two paleo banana muffins in a stack

Customize your paleo banana muffins

You can absolutely add your favorite mix-ins, besides chocolate chips, to these easy, paleo banana muffins! Some ideas:

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.

two vegan paleo banana muffins in a stack

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 vegan paleo banana muffins

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.

Vegan Paleo Banana Muffins with Chocolate Chips

4.95 from 19 votes
two vegan paleo banana muffins in a stack
Course Breakfast, Dairy Free, Gluten Free, Grain Free, Paleo, Snack, Vegan
Cuisine American
Keyword easy, healthy, naturally sweetened, paleo banana muffins, vegan banana muffins
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Serves 9

Healthy vegan paleo banana muffins with chocolate chips in every bite. These paleo banana muffins have no sugar added and are sweetened just with ripe bananas! They're made with a mix of almond flour and coconut flour to keep them gluten free 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.

Recipe Notes

To freeze: 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.

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

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!)

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