Paleo vegan banana bread muffins made quickly in your food processor and totally free of all nuts and eggs too!! Seems too good to be true, but it is is not! A moist and flavorful banana bread that does not even have to have any additional sweeteners if that is what you decide!
A perfect after school snack, make a batch of this allergy friendly banana bread today!
A recipe with no grains, no dairy, no eggs, no nuts….it seems a bit impossible. But if you have tried my nut free egg free sweet potato muffins, or my double chocolate muffins, you know this NOT my first paleo egg free nut free rodeo!
I know I have felt that way before…but necessity is the mother of all inventions!
My son needs to eat, so to the kitchen I go to experiment!
One of the best things about this paleo vegan banana bread is that you don’t even have to use any sweeteners if you do not want! The bananas provide a lovely sweetness…which is plenty for me…but of course, a few tablespoons of palm sugar or stevia is a great option too. The key is using the super black bananas that are over ripe and mushy…loads of natural sugars!!
I am very excited to share this recipe with you all! I have made it more times than I can count, but each time the muffins get scarfed down so quickly, I don’t get a picture in!
Paleo vegan banana bread notes:
- With no eggs, and also using coconut flour, these muffins are not light and lofty. They are dense and delicious. The texture is part of the charm and allure to this recipe…so satisfying with every bite!
- This can also be baked in an 8 x 8 pan…..like dense little banana cake bites of heaven!
Why cook with no eggs?
Besides the obvious of not having available in the kitchen at the moment…eggs are one of the top allergens. Read: lots of people of special diets can’t tolerate them (my son included).
Sometimes it’s because it is WHAT they feed the chickens that people react to (processed GMO ingredients), and sometimes it’s just the egg protein itself.
If neither of these is you…well then by all means throw the egg in (I made a note in the recipe for y’all)
Special ingredient notes:
- Whole psyllium husks – these help with binding in egg free baked goods
- Coconut flour: grain free, nut free, a great flour to cook with, and totally unique in its behavior when baking with it.
More egg free and paleo treats?
If you need some more grain free, egg free, dairy free treats, here are a few you could try!
- A reader favorite, just check out the reviews for my Paleo Vegan Chocolate Brownies (nut free)
- Easily one of my favorites, these Pumpkin Snickerdoodles are a serious treat anytime of the year!
- If you have ever tried any HAil Merry tarts or macaroons, then my knock-off recipe series will come in handy! Raw Chocolate Macaroons (nut free)
- I love the bright pink hue to these tempting raw cookies made in your food processor: Strawberry Macaroons (nut free)
Paleo Vegan Banana Bread – No Eggs | No Nuts:
If you try these allergy free banana muffins, I want to hear about it! Please leave a comment and rating below!
Paleo Banana Bread - Egg & Nut Free
Ingredients
- 1 cup banana mashed, very ripe, or about 12-14 ounces super ripe bananas (lots of black spots!), this is about 3 average size bananas
- 1/4 cup coconut oil palm shortening
- 1/4 cup coconut milk beverage or any preferred milk
- 3 tablespoons palm sugar optional, depends on sweetness of your bananas!, More to taste OK
- 3 tablespoons coconut butter I make my own coconut butter: cheap & easy!, any nut butter would work here, but I needed it nut free!
- 2 tablespoons psyllium husks (2T chia meal + 1T gelatin works like a charm too!)
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 6 tablespoons coconut flour may also use part cassava flour!
Instructions
- Preheat oven to 350 degrees.
- In the bowl of a food processor, whir all ingredient except the coconut flour until smooth and creamy, about 1-2 minutes.
- With the motor running, add the coconut flour. If your dough seems too thin and not loosely handable, it is ok to add more flour (cassava or coconut). When I use frozen over-ripe bananas, they always have more liquid, so I have to increase the flour a bit.
- Add in any chopped nuts or chocolate chips and pulse to combine.
- Using your hand or a 1.5T cookie dough scoop, roughly roll a generous spoonful of batter in your hands to form a ball. The dough is wet and soft, but if you handle it gingerly, you can loosely form it into a ball.
- Place in a greased mini muffin (regular muffin tin will work too, just slightly more dough per cup!)
- Bake for 20 25 minutes until just firm to the touch. They will continue to firm up as they cool.
- Let cool completely for best texture (the psyllium makes them gooey when they are still warm)
Nutrition
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Thanks so much for this quick easy tasty recipe. I didn’t want to toss out 2 over ripe bananas out from my fridge and wanted to find a recipe for banana bread without eggs(I didn’t have any to use) and had coconut flour & psyllium husk in the mixture. This was perfect as I had most of the ingredients on hand but had to substitite a couple. The recipe called for 3 ripe bananas and I had only 2 – substituted the 3rd one with 3 small over ripe nectarines that gave a lovely tang to the mixture. Didn’t have palm sugar so used some golden syrup trickled over crumbled walnut pieces and a sprinkling of low GI brown sugar. I substituted coconut milk with regular milk flavoured by a capful of coconut essence and used a plant sterol based spread instead of the butter. Instead of using a muffin tray I made it into a loaf style and cut into slices. Goes great with a cup of smoky Billy Tea – nice moist texture, terrific blend of flavours. Taking some with me on a trip away this weekend to give to host and at a birthday celebration. Thanks for sharing this recipe on your website.
HI love how you made this your own Sylvianne! I love to find ways to use up over-ripe fruit in creative ways, thanks for your comment!
They’re in the oven now! I went to 3 stores to get psyllium husk and coconut butter and still ended up with coconut spread. . I will report how they turn out! Love that the only dishes I dirtied were my Vitamix, and measuring tools! And the muffin tins of course… Can’t wait!! Well they were a hit! I didn’t add any sweetener and for me they could have been sweeter, but the allergy kiddo loved them, and that’s who they are for 🙂
Yes, I usually add a touch of sweetener myself Heather, so individual! So glad you enjoyed them, we have these on a regular rotation when overripe bananas are coming out my ears! Thanks for your feedback!
These look delish! And they are eggs free. Well done! YUM!!
Love these! Thank you. I didn’t add any sweetener or any vanilla and they came out sweet enough for me! I’ve been missing something easy to grab since I can’t have eggs or grains or nuts. So these are just right for me.
I am so glad Hilary! It is so comforting to have stuff available even though you are on a restrictive diet…we all want to eat…and I personally LOVE variety too!
Chocolate chip banana bread/muffins was one of my favorite treats before going Paleo. I had tried other recipes but this one was by far the best! I did make some substitutions because I didn’t want to run to the store but they still came out great! I used an egg instead of the psyllium husks, used ghee instead of coconut oil and maple syrup instead of palm sugar (I didn’t even have any coconut sugar on hand, but that probably would have worked out better) and I added some cinnamon, because why not?! LOL. My kids were thrilled with the results, since they are now GF/DF and they said it tasted super close to what I used to make. So THANK YOU!!
i love your willingness to adapt!! Thanks so much for your feedback, glad they were a hit Melanie!
Will it be possible to bake this as a birthday cake in a 7″ tin? Has anyone tried before?
My kid’s allergies are mind boggling and this something he can eat. He and I love love the muffins. I added cranberries and omited sugar or any sweeteners in my last bake, delicious but as most paleo bakes are really sweet because of the bananas, anything i can add to make it less sweet?
Hi Ys! So glad to hear you found a recipe that WORKS for you guys! If it seems too sweet, you could add some cocoa powder to tame it, or try replacing half the banana with pumpkin purée. I see no reason the cake format would not work…just keep it kind of thin so it sets in the middle and increased cooking time likely!
These muffins look delicious!
Hi Tessa!
I have being cooking your muffins quite often because my kids love them but I have always the same problem: they all grow but at the end of the cooking time deflate every time…I set up the oven for the Temperature you say and for 20- 25 min. I add psyllium as my kids are allergic to egg.
Do you have any idea what I can make wrong? Really I’d apreciate any help….
Thanks a lot for your wonderful recipes
Hi Maria! These muffins do not have rounded tops. Suggestions…are you using a mini muffin tin? The smaller size makes it easier to maintain lift. I would also as an addtional tablespoon or 2 of coconut flour and see if that helps.
Hi Tessa,
Thanks for your reply! I’m using mini muffins silicon cups.
I fill them up only around 1/3 part but in fact I can’t fill the 24 muffins you get with the quantity from the recipe, never I get more than 14-16, and I don’t give them any shape. I’ll try next time adding 1 or 2 extra tbs of coconut flour and let you know! Hope it will work! Thanks
I just made these this morning and they were SO GOOD! I ran out of eggs this week and I’ve been making so many meals and treats with nuts that I wanted a break, and these were perfect. Thanks for helping my stomach feel satisfied:)
I put walnuts in one and chocolate chips in the other. I also subbed flax for chia seeds because I didn’t have them on hand.
Awesome Hanna! Glad they worked out for you, I appreciate the comment!
Hi Tessa, Did you put chocolate chips in these? Looks like it.
In the ones pictured, yes! The pictures turned out a wee bit more interesting! Add in options are fun to play with per your own tastes! I like shredded toasted coconut and chocolate best!
these are so good, thanks for the recipe Tessa!
thanks Amy for letting me know!
I made these and they were wonderful!! So light, fluffy, soft, and moist. Excellent recipe!!!!
Thanks Abby! We make this one a lot, I appreciate you letting me know how they worked for you!
@Angi – how much xantham gum did you use instead of the psyllium.
has anyone used ground flaxseeds instead? Tessa, would you use 2 tablespoons or up it to 3?
Thanks, Jennifer
I would use 3T flax Jennifer..let me know if it works!
Thank you for these! We made them and used xanthum gum instead of psyllium since I didn’t have any and my daughter w allergies plus the whole family loved them! Win!
Thank You Angi! I appreciate your feedback! How much xanthum gum did you use? 1-2 teaspoons I am guessing?
Hi Tessa,
Wondering if you have found an egg-psyllium ratio in your development of these recipes? I do have psyllium but would prefer to use the eggs for the food value they add. Thanks!
Hi Sara! I would leave out the milk and use 2-3 eggs!
Can I bake this in a bread loaf pan?
i am concerned about it getting cooked and too brown (coconut flour is sensitive to browning) EF…a cake pan would work though! If you DO try the loaf pan..I’d be curious as to your results!
THANK YOU SO MUCH FOR POSTING SOMETHING EF, DF, AND NF! Paleo is so hard when you can’t eat dairy, eggs, or nuts! I’m so excited to try this!!!!!!!!!
THANK YOU SO MUCH
would this work with a cups worth of another purée?
(I’m allergic to bananas, unfortunately:( )
Thanks so much!!
sure Danni! Maybe a combo of date paste and another fruit or veggie puree of your choosing, or just some more sweetner to compensate for the removal of the banana! Let us know what you come up with and how it turns out!
But I hope they taste sweet.
This recipe looks just delightful, Tessa. You are the queen of egg-free paleo recipes! Great job.
Thanks – I will definitely try it and let you know. No, I’m not on AIP but I don’t have psyllium and don’t plan to order it, but I do have high quality gelatin that I’d like to use as a sub.
alright Magda, fingers crossed…maybe try a half batch as a test first!! Chia meal might work too…if you have some of that on hand.
Hi Tessa,
Do you know if gelatin would work instead of psyllium? About how much?
Hi Magda! I guessing you are on some form of the AIP? I do not know yet if gelatin would work. I don’t know if it is strong enough…although if I were testing it out, I would bloom probably 2-3 teaspoons in with milk instead of the psyllium. If you let it set for a couple of minutes, it should be VERY thick, if not, add some more. If you do try it, PLEASE let me know! It could help a lot of people on auto-immune protocols!
I tried this replacing the seeds with 2 tbsp of gelatin, but didn’t think to bloom it first. I made half in a thin layer in a cake pan and mixed in nuts (for my honey) and it worked great. Just had to bake a little longer. (The other half I made in regular muffin silicon liners with a ton of berries, and those, um.. burst and made them very wet even after much longer baking, but that’s on the berries!)
Awesome Lulu…thanks for testing the gelatin method out!! So glad it worked…makes this AIP friendly now!
Definitely trying these! I’m always on the lookout for new muffin recipes. 🙂