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 bananas
- flaxseed meal
- smooth almond butter
- coconut oil (I recommend refined)
- honey or maple syrup
- vanilla extract
- blanched almond flour
- baking soda
- fine sea salt
- dark 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}
Ingredients
- 2 flax seed "eggs" - 2 Tbsp golden flaxseed meal + 6 Tbsp water
- 2 medium overripe bananas about 3/4 cup
- 2/3 cup smooth almond butter
- 1 Tbsp refined coconut oil melted
- 2 Tbsp raw honey melted, or pure maple syrup
- 1 tsp pure vanilla extract
- 1 3/4 cup blanched almond flour
- 3/4 tsp baking soda
- 1/4 tsp fine sea salt
- 3/4 cup Chopped dark chocolate or chocolate chips,
- Sliced almonds for garnish optional
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
Shop Products and Ingredients:
Want More Egg Free Paleo Baking Recipes? Try One of These!
Chewy “Oatmeal” Raisin Cookies
Almond Butter and Jelly Cookie Bars
Banana Blueberry Breakfast Cookies
Triple Chocolate Fudge Brownies
Best Paleo + Vegan Chewy Chocolate Chip Cookies
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting The Paleo Running Momma!
They turned out great! I skipped the honey and used peanut butter instead of almond butter. They are definitely soft at first so you have to wait to eat them!
Delicious but i crave crunch,any way to get some crunch into some of your cookie recipes?
Can applesauce be used instead of bananas?
I was a little behind in your story about your gut issues! Craziness was that as I was reading from the beginning I knew immediately what you had because your story sounds almost identical to mine!! I also suffer from SIBO and unfortunately am a recurrent SIBO patient. So, I’m glad to see your posting recipes that I can try, as I’m having issues with eggs, dairy grains and oh so much more.
Thanks for all that you are doing and if you ever want to swap stories or talk treatments I’ve been through, which has been just about them all, feel free to contact me.
Good luck with your treatment and I look forward to reading, trying, and enjoying more recipes!!
Delicious ? used eggs. Just ate two right out of the oven❤️
If I use eggs for flax eggs, do I still add almond butter? And do I replace with 2 eggs? Thank you
These muffins have great ingredients and they taste good. Unfortunately, my stomach cannot handle them. A few min after eating one muffin, I end up with abdominal pain and in the restroom a few times. I have flaxseed everyday so I don’t understand.
Definitely a heartier muffin. Very thick and dense. Great for breakfast. My vegan friend really liked them too 🙂
Are they supposed to be gooey inside and not like cake or muffins? I followed the recipe exactly, and though they taste great, the texture is very gooey. I kept them in the oven until a toothpick came out clean!
Michele have you tried duck eggs? I can tolerate those but absolutely not chicken eggs.
These are the BEST muffins and they stay moist and perfect for days. Perpetual crowd pleaser even for those who don’t care if it has gluten or sugar or dairy. Eat them right up! The last time I made them I used more banana than called for (about 1-1.25 cups or 4 smallish bananas) because I had the bananas and nothing else to do with the ripe one, and they turned out so perfectly I will do that from now on.
OMG – these egg-free and paleo banana muffins are AWESOME! After discovering my sensitivity to eggs, I’ve been trying different muffin and bread recipes using egg substitutes. All of them have been like bricks, lacking the fluffiness of bread that I’ve craved – UNTIL NOW!! After 3.5 months without anything tasting like bread, I’m sooooo excited to find this recipe. I used honey and skipped the chocolate chips. Plenty sweet, plus moist and fluffy! THANK YOU Michele!
I found them too sweet so I would not use maple syrup or honey and would reduce chocolate chips to 1/4 cup.
This recipe is a family favorite. We make them on a weekly basis and they never last long! We also love your cookbook and have tried most of the recipes from it as well! Thank you for all you do 🙂
By far the best egg free Paleo muffins we’ve made!
They are the best muffins I’ve ever had!
I’m out of almond flour can I substitute bobs red mill 1 to 1 baking flour?
Oh I see. I read your instructions again. I’ll get the almond flour.
These taste great, but for some reason they fell after they cooled. I followed the recipe exactly. They were very smooth looking on top & nicely rounded, but then they fell flat after they cooled off. Any idea as to why that would happen? Thanks for a great paleo muffin recipe!