Gluten and Refined Sugar-Free Banana Bread Muffins {Paleo + Vegan Option}

I’m not going to lie, once you start making these, you’re not going to stop. They take less than 30 minutes to mix up, 2 seconds to devour, and leave your house smelling like your favorite bakery cafe.

When I first tried this recipe I wanted a more traditional banana bread flavor than my almond butter banana bread that I had made in the past with less sugar and man did this deliver. It’s sweet but not too sweat. The perfect compliment to a morning {or afternoon} latte along with a smear of coconut or almond butter {or grass-fed butter if you eat dairy}.

This can be made as muffins or as a loaf of bread and has both vegan and paleo options. If you have an allergy to one of the ingredients feel free to leave a comment and I will do my best to give you a good substitution!

Gluten and Refined Sugar-Free Banana Bread

Makes 1 loaf or 12 muffins

Ingredients

• 3 very ripe bananas + 1 extra for topping
• 2 eggs*
• 1/4 cup almond milk
• 1/2 tsp vanilla extract
• 1/2 cup almond flour
• 1/2 cup oat flour**
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 cup coconut sugar
• 1/8 tsp salt
• 60 Hu Chocolate Gems or chocolate chips {optional}

*Sub eggs for flax eggs {2 tbsp ground flax + 6 tbsp water, mix and let sit in the fridge for 10 minutes} to make this vegan. I haven’t tried this yet, but typically when I use flax eggs I bake breads/cakes for 5-10 minutes longer.

**Sub more almond flour to make this paleo.

Directions

1. Preheat oven to 350 degrees F and line a muffin tray with parchment baking cups.
2. In a small bowl mash 3 bananas and mix in eggs, almond milk, and vanilla extract.
3. In a separate bowl combine dry ingredients and mix well.
4. Add your dry ingredients to your wet ingredients and mix until everything is well incorporated.
5. Spoon one large scoop of batter into each baking cup followed by 3 chocolate gems. Follow with more batter evenly filling up 12 cups.
6. Top each muffin with sliced banana and 2 more chocolate gems {I like to hide mine under the bananas}.
7. Bake for 30-40 minutes {more towards 40 minutes or longer if you’re using flax eggs} using the toothpick test to check for doneness.
8. Let cool for 10 minutes in the tray before moving them to a drying rack to cool completely.

Stay safe and enjoy!

XO

-S

Let me know how it turns out below!