This paleo banana muffin recipe is a perfect breakfast idea! These gluten-free banana muffins have so much going for them. In addition to being vegan banana muffins that are also gluten-free and paleo (not always easy, let me tell you!), they are made with nutritious ingredients and while they may taste like a treat, they are healthy enough for breakfast! These chocolate banana muffins are one of my favorite easy on-the-go breakfasts. They’re portable, not messy, and everyone loves them.
I wanted these muffins to be vegan AND grain-free/paleo so instead of the typical eggs, I used flax eggs. And, these banana bread muffins are super moist and fluffy. Just like a muffin should be.
And don’t forget about the brûlée top (just like créme brûlée)! This simple addition really takes these muffins over the top! I simply sprinkle the banana coin with coconut or organic cane sugar after baking, then take a torch to it.
Kitchen torch = the most fun tool ever! That crunchy little shell on the banana is delicious! It tastes like banana creme brûlée, and it’s incredible.
How To Make Banana Muffins
These easy banana muffins aren’t just perfect for a grab-and-go breakfast; they are beyond simple to make too. Take a look at how to make banana muffins:
- Make flax egg. You can easily do this step right in the blender. It’s just flax seed meal and water!
- Mix muffin batter. Puree bananas, paleo baking flour, coconut sugar, coconut oil, baking powder, vanilla, and sea salt into the blender until it’s creamy and smooth.
- Add chocolate! Stir in some chocolate chips, and pour batter into muffin tin.
- Bake until golden brown.
- Brûlée the top. Garnish with a banana and caramelize the tops of the paleo banana muffins.
TIP: If you don’t have a torch, you can use a normal lighter. It will just take a tad bit longer, but it’s totally worth the effort.
Gluten-Free Banana Muffins Variations
As always, you can make some adjustments to these gluten-free banana muffins to fit your preferences. Here are a few simple ideas to try when you make these vegan banana muffins:
- Nuts – If you are a fan of nuts, add in some almonds, pecans, walnuts, or hazelnuts to the batter. They give a nice crunch to this banana muffin recipe.
- Cinnamon – Sprinkle some cinnamon into the moist banana muffins for a spicy surprise. I love the flavor of bananas, chocolate, and cinnamon together, especially with these vegan banana muffins.
- Coconut – Add some coconut to the easy muffin recipe. You can even garnish with some toasted coconut on top of the paleo banana muffins.
How Do You Know When Muffins Are Done?
There are several ways to tell if the moist banana chocolate chip muffins are done:
- A toothpick inserted into the center should come out clean. If there is liquid on it, then the healthy chocolate banana muffins need to bake for a few minutes longer.
- The top should spring back up when pushed with your fingertips. If it bounces right back up, then they have finished baking, but if you see an indent then you know it should bake a little longer.
- The chocolate banana muffins will be a golden color on top.
If they are at all jiggly, the paleo banana muffins probably need some more time.
Why Do My Muffins Get Soggy?
One of the common reasons that muffins get soggy is that they need to be cooled all the way before you remove them. We sometimes rush to put food away, but this causes condensation to form, which can lead to a soggy muffin.
TIP: Line the airtight container with a paper towel – this will help absorb any moisture in the container.
How Do You Store Paleo Banana Muffins?
Store the cooled gluten-free banana muffins inside of an airtight storage container. They will last 3-4 days on the counter.
Keep in mind that there are no preservatives, so they will age faster than store-bought brands that are packed with preservatives.
Can You Freeze Gluten-Free Banana Muffins?
Yes, absolutely you can freeze this banana muffin recipe.
Bake the vegan banana muffins and allow them to cool on a wire rack. Then, place them in an airtight container or freezer-safe bag. The muffins will last anywhere from 2-3 months in the freezer.
To thaw, you can place them on the counter or in the refrigerator overnight. You can toss them in the microwave for 10-15 seconds if you want to eat them warm.
More Paleo Breakfast Recipes
Since I know you love breakfast as much as I do, I wanted to share some of my other favorite paleo breakfast recipes with you. Take a look at these ideas:
- Healthy Gluten-Free Paleo Zucchini Muffins – You can never have too many options when it comes to muffins.
- Easy Paleo Sweet Potato Waffles – Oh, these waffles are out of this world!
- Paleo Low Carb Cauliflower Pizza Bites – These are essentially savory muffins, and they taste lovely.
- Gluten-Free Pumpkin Muffins – Perfect for fall… or anytime you want pumpkin.
Chocolate Vegan Paleo Banana Muffins Recipe:
Pin it to save for later!
Chocolate Vegan Paleo Banana Muffins Recipe
This vegan paleo banana muffins recipe is decadent and made easy in a blender! Gluten-free banana muffins are naturally sweetened and grain-free.
Please ensure Safari reader mode is OFF to view ingredients.
- 2 tablespoons Flaxseed meal
- 6 tablespoons Water
- 5 medium Bananas (divided)
- 2 cups Paleo baking flour
- 1/4 cup Coconut sugar
- 1/4 cup Coconut oil (melted)
- 2 teaspoons Paleo baking powder
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Sea salt
- 3 ounces Dark chocolate (chopped)
More TIPS about this paleo recipe in the post above!
- Preheat your oven to 375° F and line a muffin tin with liners.
Add the flax and water to your blender and allow to sit for 5 minutes to thicken. Add in 4 bananas and the remaining ingredients except for the chocolate. Blend until smooth. Stir in chopped chocolate.
Pour the batter into the prepared muffin tins until almost full. Top with a slice of banana and bake for 20 minutes.
- Top the banana with a pinch of sugar and use a torch or lighter to caramelize.
Serving Size: 1 muffin
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.