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5 from 2 votes

Paleo Vegan Banana Muffins



  • Preheat the oven to 350° and line a muffin tin with 12 liners. Parchment is recommended as these do stick.
  • In a large bowl, combine the banana, coconut sugar, flax eggs, almond butter, almond milk and vanilla. Stir well until smooth.
  • Add in the almond flour, coconut flour, baking soda, salt and cinnamon. Stir until well mixed and no dry spots remain. Add in the chocolate chips and stir again.
  • Divide evenly between the 12 liners and bake 20-22 minutes. Serve warm, at room temperature, or chilled.
  • These are best stored covered in the fridge up to a week.


*To make the flax eggs, mix 2 tablespoons flax meal with 6 tablespoons water and let sit for 5 minutes to thicken.