Healthy. Delicious. Macro friendly. Dairy-Free. That’s what makes these the best sugar-free banana bread muffins for your family. Banana bread muffins that are so moist, full of flavor you’ll forget they are healthy. This is one of those recipes you can throw together quickly and have ready to serve your family in 30 min or less.
Similar to the insanely popular 21 Day Fix Apple Banana Muffins, these sugar-free muffins are naturally sweetened with ripe bananas. Another favorite is the Almond Flour Pumpkin Muffins that is perfect for Fall days.
This recipe is made as a vegan recipe using dairy-free chocolate chips and without eggs. The ripe bananas easily take the place of the eggs and sugar.
How to make Sugar-Free Vegan Banana Bread Muffins
Start with mixing mashed bananas, milk, lemon juice, and peanut butter.
Add the flour, salt, baking powder, and baking soda. Whisk until smooth. Don’t overmix.
Next, fold in the vegan chocolate chunks.
Fill the muffin cups to 2/3 full.
Bake for 30 min. Allow to cool and enjoy!
Don’t have ripe bananas?
No problem. You can speed up the ripening process by placing the bananas (unpeeled) on a cookie sheet in the oven at 350 F for 15 min or until the peels are blackened. Allow to cool and scoop bananas out of the peel.
Can I freeze these muffins?
Yes, you can freeze these muffins. Thaw in the fridge and reheat in the microwave for 10 seconds or if frozen, microwave for 20 – 30 seconds.
Can I make this recipe gluten-free?
Yes! If you need to make this recipe gluten-free, replace the all-purpose flour with gluten-free all-purpose flour.
Can I use milk chocolate chips instead of vegan chocolate chunks?
Yes, just substitute equal amounts of your preferred chips.
Be sure to snap a picture of your banana muffins and post below to show me or tag me on Instagram!
Sugar-Free Vegan Banana Bread Muffins
- Muffin tin
- 3 Bananas ripe
- 1 ½ cup All purpose Flour
- ½ cup Almond Milk
- ¼ cup Peanut Butter
- 1 pinch Salt
- ⅔ cup Vegan Chocolate Chunks
- 1 tsp Lemon juice
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- Preheat oven to 325°F
- Line the muffin tins with muffin cases.
- In the mixing bowl, mash bananas with a fork.
- Add in the milk, lemon juice, and peanut butter. Mix well.
- Add the flour, salt, baking powder, and baking soda.
- Whisk mixture just until smooth. Don't over mix.
- Fold in the vegan chocolate chunks.
- Fill muffin cups about ⅔ full.
- Bake for 30 min.