Paleo Vegan Banana Scones

Paleo Vegan Banana Scones made with almond flour and coconut sugar. This grain-free scone recipe requires minimal ingredients and come together very quickly.

…Or muffin tops, as my partner likes to call them.

Incredibly moist, buttery in flavor, very soft and chewy with a subtle exterior crisp, BIG banana flavor and scintillating studs of chocolate, these love muffs, or scones as I choose to call them, are absolutely marvelous for any of your needs. 

Breakfast, snack, desserts? I have consumed them every which way.

You’d never know these lumps of banana lovin’ are grain-free, refined sugar-free, dairy-free and vegan…they embody everything a mouth-watering treat should.

To review and bullet point it out

Recipe Highlights:

• Ultra moist and fluffy on the inside, crispy on the outside.
• Egg-free
• Dairy-free
• Refined sugar-free
• Vegan, paleo, grain-free, gluten-free

It’s high time we bake up a batch!

Ingredients for Paleo Vegan Banana Scones:

Ground Flax Seed: Rather than using eggs, we’re using ground flax seed mixed with water to create a gelatinous substance which helps hold the scones together. Flax seeds are packed with fiber and help control your blood sugar as well as cholesterol.

Almond Flour: The mechanism that holds these beauties together! I use superfine almond flour for my banana bread recipes. You can also use almond meal, but the texture will not be as soft. Almonds are a great source of fiber, magnesium, and Vitamin E.

Bananas: The star of the show! Bananas give these scones amazing flavor as well as a lot of natural sweetness. Make sure the bananas are nice and ripe with lots of brown spots to ensure they are very sweet and moist.

Coconut Oil: The fat portion of this recipe is coconut oil, which is high in good cholesterol, can help regulate blood sugar, is a natural antimicrobial, and is touted as being beneficial to heart health. Coconut oil has a natural sweet, slightly nutty flavor which adds delicious flavor to baked goods and meals.

Coconut Sugar: Less refined and lower on the glycemic index than cane sugar, coconut sugar has a subtle caramel flavor to it and can be used as a 1:1 substitute for cane sugar. It lends delicious rich flavor and sweetness without eliciting the same sugar spike as cane sugar.

Baking Powder: Used as a leavening agent in these scones, baking powder helps bind and hold the scones as well as makes them fluffy.

Vanilla Extract & Sea Salt: While vanilla extract and sea salt aren’t mandatory, they enhance the flavor of the scones. I find a pinch of salt brings out the sweetness in a baked good, helping keep the treat lower in sugar while still tasting nice and sweet.

Chocolate Chips: Chocolate chips add sweetness, richness and GOO to the scones! It takes the whole experience up a notch, and you can use your favorite chocolate chips or chop up a chocolate bar. If you aren’t a fan of chocolate or if you’re watching your sugar intake, you can skip the chocolate. You can also use stevia-sweetened chocolate chips to keep these lower in sugar.

How to Make Paleo Vegan Banana Scones:

Begin by preparing the flax “eggs.” Stir together the ground flax seed and water in a bowl and allow it to sit, stirring occasionally, for 15 minutes, until it reaches the consistency of beaten eggs. While the flax eggs are thickening, you can prepare the rest of the recipe.

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper (or spray with cooking oil).

Mash the bananas in a mixing bowl until creamy (you can leave them slightly chunky if you’d like). 

Add the coconut oil, vanilla extract and flax eggs and stir until well-combined.

In a separate bowl, stir together the almond flour, coconut sugar, baking powder, and sea salt.

Add the dry ingredients to the bowl with the wet ingredients and stir until well-combined.

Add the chocolate chips and stir until combined.

Form discs shapes out of the dough and place on the baking sheet. The scones won’t spread or rise much so you don’t need to space them too far apart. Bake 17 to 22 minutes, depending on desired level of crisp (for crispier scones, go for 22 to 25 minutes and for softer muffin tops, bake for 17 to 20). 

Allow scones to cool at least 5 minutes before serving and enjoying.

Recipe Adaptations:

• Replace the flax eggs with regular eggs.
• Use hazelnut flour instead of almond flour.
• Replace coconut oil with softened butter.

More Gluten-Free Scone Recipes:

• Paleo Pecan Chocolate Chip Scones 
• Vegan Strawberry Scones
• Paleo Cranberry Orange Vegan Scones
• Paleo Vegan Lemon Poppy Seed Scones
• Gluten-Free Maple Walnut Scones
• Paleo Chocolate Chip Almond Flour Scones

Scone it up, lil darling.

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!

Paleo Vegan Banana Scones

5 from 1 vote

Paleo Vegan Banana Scones made with almond flour and coconut sugar. This grain-free scone recipe requires minimal ingredients and come together very quickly.

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Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings: 17 scones

Ingredients

• 2 Tbsp ground flax seed
• 6 Tbsp water
• 3 ripe bananas peeled and mashed
• 1/2 cup coconut oil softened
• 1 tsp vanilla extract
• 4 cups superfine almond flour
• 3 Tbsp coconut sugar
• 2 tsp baking powder
• 1/2 tsp sea salt
• 1/2 cup chocolate chips

Instructions

• Begin by preparing the flax “eggs.” Stir together the ground flax seed and water in a bowl and allow it to sit, stirring occasionally, for 15 minutes, until it reaches the consistency of beaten eggs. While the flax eggs are thickening, you can prepare the rest of the recipe.
• Preheat the oven to 375 degrees F and line a baking sheet with parchment paper (or spray with cooking oil).
• Mash the bananas in a mixing bowl until creamy (you can leave them slightly chunky if you’d like). Add the coconut oil, vanilla extract and flax eggs and stir until well-combined.
• In a separate bowl, stir together the almond flour, coconut sugar, baking powder, and sea salt.
• Add the dry ingredients to the bowl with the wet ingredients and stir until well-combined. Add the chocolate chips and stir until combined.
• Form discs shapes out of the dough and place on the baking sheet. The scones won’t spread or rise much so you don’t need to space them too far apart.
• Bake 17 to 22 minutes, depending on desired level of crisp (for crispier scones, go for 22 to 25 minutes and for softer muffin tops, bake for 17 to 20).
• Allow scones to cool at least 5 minutes before serving and enjoying.

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Nutrition

Serving: 1of 17 · Calories: 275kcal · Carbohydrates: 18g · Protein: 7g · Fat: 20g · Sugar: 11g

Author: Julia

Course: Breakfast

Cuisine: American

Keyword: almond flour, bananas, chocolate, gluten free, grain free

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