These Chocolate Chip Banana Muffins are so moist and delicious, you’d never guess they’re Paleo and Vegan! With no added sweeteners, bad fats or carb-y flour, these are definitely some of the most diet-friendly muffins out there.
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I don’t know why I keep doing this, but I bring bananas home from the micro kitchen at my office every weekend to serve as photo props, and then end up not using them.
Perfect opportunity for some banana bread right?
NO. Not on a Wednesday night when I have a ton of blog posts to write from past recipes and just want to sit in my bed and get a start on it.
Well I’ve made a ton of banana breads before and could have totally just repeated one of them to avoid wasting those overripe fruits on my counter. But I’m having a chocolate-chip phase right now, and didn’t have any old nana-bread recipes which called for those.
So here I am, baking instead of prepping dinner and creating even more work for myself – clicking a ton of pictures, dropping bad ones, editing the good ones, and then writing the post.
Good thing these are freezer-friendly.
You can bake these ahead of time, and freeze them for weeks.
So when the cravings hit, you have your meal prep breakfast ready for you.
Chocolate chip muffins for a make ahead breakfast. Will you say no?
Dry + Wet 
Mix 
Divide
Vegan
I used flaxseed meal instead of eggs to make them Vegan.
When combined with water, it gets a gel-like consistency and can be used to replace eggs. They’re also called Flax Eggs.
Gluten Free
These are coconut flour banana muffins, with some almond flour too.
Paleo
Almond butter (not the usual PB). Peanut Butter is not paleo because it comes from peanuts which are legumes.
Sugar free
Naturally sweetened by the banana only!
Vegan Paleo Chocolate Chip Banana Muffins
Ingredients
- 2 Large Bananas, Overripe, 1 cup mashed, 270g
- ¼ cup Almond Milk
- ¼ cup Almond Butter, 64g
- 2 Tbsp Flaxseed Meal, 21g
- 1 Tbsp Coconut Oil, Melted
- 1 tsp Vanilla Extract
- ¾ cup Almond Flour, 90g
- ⅓ cup Coconut Flour, 43g
- 1 Tbsp Baking Powder
- ¾ tsp Cinnamon
- ¼ cup Chocolate Chips, Stevia Sweetened, 56g
Instructions
- Preheat oven to 350°F, line 9-cup muffin pan and lightly spray insides with cooking spray or coconut oil.
- In a large bowl, roughly mash banana with a fork.
- Add milk, almond butter, flax, oil and vanilla extract, and stir to combine.
- In a medium bowl, combine and uniformly mix flours, baking powder and cinnamon.
- Add dry ingredients to wet, and stir until uniform. Batter will be thick.
- Fold in chocolate chips, reserving a few.
- Divide batter equally among muffin cups and top with remaining chocolate chips.
- Bake for about 30 minutes, a toothpick inserted into center will come out clean.
- Let muffins sit 15 minutes before removing form pan.
Notes
- Make sure the bananas are overripe and browning, or the muffins won’t be sweet enough since there is no added sweetener.
- To ripen green-slightly yellow bananas, bake at 300°F for 12-15 minutes until skin is black and shiny.
- Any other nut/seed butter can be used in place of almond butter.
- Nutrition value is calculated with Lily’s chocolate chips recommended below recommended below.
- Let the muffins cool completely before storing so that it remains fresh.
- Room temperature: 2-3 days, tightly wrapped in plastic wrap or airtight container.
- Fridge: 5 days in an airtight glass container.
- Freezer: 3 months, wrapped in plastic wrap and then placed in freezer bags.
- Lily’s Dark Chocolate Baking Chips
- Servings: 9 muffins | Serving size: 1 muffin
- Calories: 201kcal
- Fat: 14.4g | Saturated fat: 3.6g
- Carbohydrates: 17.3g | Fiber: 6g | Sugar: 4.5g
- Protein: 5.9g
Such a good vegan recipe! Not too hard or time consuming and came out delicious so perfect if you ask me 🙂
Thanks so much Alaina, I’m so glad you liked them!