I’ve gotten a lot of questions about how to veganize recipes and/or to make recipes without eggs, gluten and dairy due to the many food sensitivities my patients are presenting with. I’m all about empowering and educating my patients on the many ways they can create the most delicious treats that are great tasting, moist and healthy for you. 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- which are soy, nut and dairy free!). That’s right, ONLY ripe bananas are used to sweeten this recipe.
You may be skeptical, but believe me when I say that these muffins are extremely flavourful, moist and taste like your favourite banana bread! Furthermore, the almond flour (naturally sweet) adds a nice sweetness to the muffins without overpowering the banana flavour. If are looking for an even lower sugar option, try reducing the chocolate chips or leaving them out completely.
I’m unbelievably obsessed with these vegan paleo banana muffins and know you will be too!!
Vegan Paleo Banana Muffin Recipe
- Prep: 10
- Cook time: 18 mins
- Total time: 28 mins
- Author: Dr. Santos MBS, ND
- Yield: 9 muffins
Ingredients
Wet ingredients:- 1 cup mashed ripe banana (about 2-3 bananas)
- 1/4 cup unsweetened almond milk (or coconut milk)
- 2 tablespoons ground flaxseed
- ¼ cup creamy or chunky natural almond butter (or cashew or hazelnut butter)
- 1 tablespoon coconut oil
- 1 teaspoon vanilla extract
- 1 ¼ cup fine almond flour (or hazelnut or coconut flour)
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup dairy free chocolate chips ("Enjoy Life" is the brand I use)
- Optional: 1/4 cup protein powder
Instructions
1. Preheat oven to 350 degrees F. Line a muffin tin with 9 muffin liners or you can use reusable silicone baking cups (can buy these on amazon or well.ca) and line the inside of the tin or cups with some coconut oil to prevent sticking.
2. In a large bowl, mix together mashed banana, almond milk, ground flaxseed, almond butter, coconut oil and vanilla extract until smooth and well combined.
3. In a separate bowl, whisk together the almond flour, baking soda, cinnamon and salt. Add dry ingredients to wet ingredients and mix well. Fold in the chocolate chips. Pour batter evenly into the 9 liners or cups, filling about ¾ cup way through. Bake for 18-20 minutes.
These muffins freeze well and last in the fridge or counter top for a week. I prefer to double the recipe so that I have breakfast or snack on the go for an entire week for me and the family.
Try it out for yourself and let me know what you think!!
Bon Appétit
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Dr. Sylvia Santos is a Naturopathic Doctor practicing in Vaughan, Ontario, Canada. She is a passionate about health promotion and encourages her patients and readers to embrace their full health potential. You can follow Dr. Santos on Instagram, Facebook and Twitter or contact her at ssantos@natcanintegrative.com.