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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.

Paleo Vegan Banana Scones with Chocolate Chips - dairy-free, grain-free, made with almond flour

…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!

Paleo Vegan Banana Scones with Chocolate Chips - dairy-free, grain-free, made with almond flour

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). 

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

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

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

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

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

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

Paleo Vegan Banana Scones with Chocolate Chips

Add the chocolate chips and stir until combined.

Paleo Vegan Banana Scones with Chocolate Chips

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). 

Paleo Vegan Banana Scones with Chocolate Chips - dairy-free, grain-free, made with almond flour

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:

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 @TheRoastedRoot on Instagram!

Paleo Vegan Banana Scones with Chocolate Chips - dairy-free, grain-free, made with almond flour

Paleo Vegan Banana Scones

Yield: 17 scones
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

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

Ingredients

Instructions

  1. 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.
  2. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper (or spray with cooking oil).
  3. 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.
  4. In a separate bowl, stir together the almond flour, coconut sugar, baking powder, and sea salt.
  5. Add the dry ingredients to the bowl with the wet ingredients and stir until well-combined. Add the chocolate chips and stir until combined.
  6. 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.
  7. 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).
  8. Allow scones to cool at least 5 minutes before serving and enjoying.
Nutrition Information
Yield 17 Serving Size 1 of 17
Amount Per Serving Calories 275Total Fat 20gUnsaturated Fat 0gCarbohydrates 18gSugar 11gProtein 7g

Paleo Vegan Banana Scones - grain-free, refined sugar-free, dairy-free scone recipe with banana and chocolate chips #glutenfree #breakfast #recipe

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aarthi sudarsanam

Tuesday 29th of September 2020

Makes me overjoyed landing up on your website. Great recipes. I am sure going to try them as I've recently become grain free and vegan.

Julia

Tuesday 29th of September 2020

I'm so happy to hear it! Let me know if you end up having questions on any of the recipes :D xo

Rossa

Wednesday 5th of August 2020

Hi there Ms Mueller thanks for the tip! I used wholemeal self-raising flour, plus the baking powder. Probably don't need the baking powder, so will try without next time. Very delicious we loved them! Probably turns out lighter with the almond flour.... but still tasty all the same :) I'm on the lookout for almond flour.. Cheers! PS the repairman loved them too! Lol Rossa

Julia

Friday 7th of August 2020

I'm so happy to hear they worked out well with self-rising flour! That is great to know, and I appreciate you sharing with me! Also super psyched to hear your repairman liked them...that was so sweet of you to give him one! xoxox

Rossa

Monday 27th of July 2020

Hi there! :) I'm in lock-down, and trying not to leave home too often. I have wholemeal self-raising flour at home, but alas no almond flour. Can I replace it with this? Thanks! Rossa ??

Julia

Monday 27th of July 2020

Hi Rossa,

I haven't tested the recipe using regular flour yet, but I think it would work great. I would start with 3 cups of self-rising flour and see what the consistency of the dough is like. If it is wet or sticky, add 1/4 cup until it seems to be the right consistency. Let me know how it turns out! :D

Sandra

Tuesday 16th of June 2020

How much flax. Just says 2

Julia

Tuesday 16th of June 2020

Tablespoons ;)

Holly

Tuesday 16th of June 2020

Looks great but how many bananas did you use (this is missing from the recipe)? thanks

Julia

Tuesday 16th of June 2020

Ah jeez...thanks for catching that! Added them in! xoxo

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