Jump to Recipe VeganEgg Free
These tender and sweet paleo and egg free banana muffins are made without dairy, grains, and contain no refined sugar. They have a delicious nutty flavor and moist texture and are a hit with kids too! Add chopped dark chocolate and sliced almonds for extra flavor and crunch.
I recently learned I’m sensitive to eggs, which has been quite the challenge if you’re familiar with my recipes!
Not only do I rely on eggs for an easy, delicious protein (especially for breakfast with bacon, kale, and sweet potatoes!) but I also use them A TON for paleo baking.
In the past I found my sweet spot with paleo + vegan (egg free) cookies, but had a lot of trouble while testing muffins.
For one thing, it’s totally fine for cookies and bars to be chewy, gooey (yum!) and fudgy. But muffins and breads are another story! Now, while I’d LOVE to say that I created a magical high-rising egg free, dairy free, grain free muffin, that’s not quite how it went.
While these egg free banana muffins are delicious, tender, and moist, they don’t rise a ton and they are a bit more dense than my other muffins.
However, my family and I LOVED them regardless and could easily get past the “fluff” factor given how tasty they are! When you have as many restrictions as I do right now (grains, dairy, eggs, sugar), these are about as magical as it gets.
What You Need to Make Paleo Egg Free Banana Muffins
The ingredients for these muffins are super simple, and, if you’re used to baking with paleo ingredients you probably already have everything on hand! Here’s what you’ll need:
2 overripe bananasflaxseed mealsmooth almond buttercoconut oil (I recommend refined)honey or maple syrupvanilla extractblanched almond flourbaking sodafine sea saltdark chocolate or chocolate chips (optional)sliced almonds (optional)
How to Make Paleo Banana Muffins without Eggs
In place of eggs, I used a combination of flaxseed eggs along with almond butter. I love almond butter for both texture and flavor in paleo baking and it definitely helps the muffins get more of a quick-bread-like texture.
To make 2 flaxseed eggs, combine 2 tablespoons of flaxseed meal (I used golden) with 6 tablespoons of water. Let the mixture sit for about 10 minutes and boom – you have your egg replacement.
I tested this recipe all in one bowl and it worked really well. Mix the wet ingredients in a large mixing bowl – with the flax eggs the last thing you mix in. Once smooth, stir in the dry ingredients until you have a very thick batter. Fold in the chopped chocolate or chocolate chips at this point if you’re using them.
The batter might seem more like a dough – but the muffins turn out very moist so no worries! I used an ice cream scoop to fill my muffins pan. I used parchment liners, as usual, which are essential for paleo baking in my opinion. No sticking, at all.
You can top the muffins with more chocolate OR top with sliced almonds for garnish if you’re not using the chocolate. I tested them both ways.
Bake the muffins at 350° F for about 16-18 minutes. The tops will be golden brown and the center should be totally set. Cool them on a wire rack for about 20 minutes, then remove and continue to cool. I like them best when they’re close to room temperature – they need time to set!
Substitutions for Egg Free Banana Muffins
If you can have eggs – definitely replace the flax eggs in the recipe with whole eggs! You can also try one of my other banana bread and muffin recipes for more ideas.
You can sub in peanut butter or any other nut butter for the almond butter if you prefer. For a sweetener, use maple syrup or any other liquid sweetener to replace the honey.
I don’t recommend trying to sub in another flour, however, because the recipe relies on almond flour for a good portion of the texture. Any other flour will likely yield a drier muffin, since you need more almond flour than any other flour.
*The only flour that comes close to blanched almond flour is gluten free oat flour, but this is not a sure bet.*
I hope you’re ready to bake! Grab a big mixing bowl and those bananas – it’s time to create some paleo + egg free deliciousness!
Paleo and Egg Free Banana Muffins {One Bowl, Vegan Option}
Egg Free and Paleo Banana Muffins {One Bowl, Vegan option}
These tender and sweet paleo banana muffins are made without eggs, grains, and contain no refined sugar. They have a delicious nutty flavor and moist texture and are a hit with kids too! Add chopped dark chocolate and sliced almonds for extra flavor and crunch. Prep Time: 15 minutesCook Time: 16 minutesCooling time: 30 minsCourse:Breakfast, SnackCuisine:Paleo, VeganKeyword:banana, dairy free, egg-free, muffins, paleo, veganServings: 12 muffins
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Ingredients
2flax seed “eggs” – 2 Tbsp golden flaxseed meal + 6 Tbsp water2medium overripe bananasabout 3/4 cup2/3cupsmooth almond butter1Tbsprefined coconut oilmelted2Tbspraw honeymelted, or pure maple syrup1tsppure vanilla extract1 3/4cupblanched almond flour3/4tspbaking soda1/4tspfine sea salt3/4cupChopped dark chocolateor chocolate chips,Sliced almonds for garnishoptional
Instructions
In a small bowl, mix tougher the flaxseed meal and water, allow it to sit for 10 minutes.Preheat your oven to 350° F and line a muffin pan with parchment liners.In a large mixing bowl, mash the bananas, then whisk in the almond butter, coconut oil, honey or syrup, and vanilla until smooth. Whisk in the flax eggs after they sit together for 10 minutes.Stir in the almond flour, baking soda, and sea salt until combined. The batter will be thick – almost like a dough. Fold in the chocolate or chocolate chips, if using.Using an ice cream scoop, scoop 1/4 cup portions of batter into the prepared muffin pan. You’ll make 10-12 muffins. Garnish the top with sliced almonds or a few more chocolate chips, if desired.Bake in the preheated oven for for 16-18 mins or until golden brown on top and set in the center.Remove from oven and place the pan on a wire rack to cool for 10-20 minutes, then remove muffins from the pan and continue to cool on the wire racks. Store leftovers loosely covered at room temperature for the first day, then store covered in the refrigerator to keep longer. Enjoy!
Nutrition
Calories: 291kcalCarbohydrates: 19gProtein: 8gFat: 22gSaturated Fat: 5gCholesterol: 1mgSodium: 121mgPotassium: 266mgFiber: 5gSugar: 9gVitamin A: 17IUVitamin C: 2mgCalcium: 96mgIron: 3mg
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Want More Egg Free Paleo Baking Recipes? Try One of These!
Chewy “Oatmeal” Raisin Cookies
Almond Butter and Jelly Cookie Bars
Paleo + Vegan Snickerdoodles
Banana Blueberry Breakfast Cookies
Samoa Cookie Bars
Triple Chocolate Fudge Brownies
Best Paleo + Vegan Chewy Chocolate Chip Cookies
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