Paleo Banana Blueberry Muffins

These Paleo Banana Blueberry Muffins are moist, sweet, and make the perfect quick snack or easy breakfast. They’re gluten-free, grain-free and¬†sweetened only with bananas – they also freeze super well, so they’re great for meal prepping!

These Paleo Banana Blueberry Muffins are moist, sweet, and make the perfect quick snack or easy breakfast. They're gluten-free, grain-free and sweetened only with bananas - they also freeze super well, so they're great for meal prepping!

Hey! I’m doing another recipe update of a recipe that was posted a while back, but deserves some new photos and some new love – I did keep the post written below the same though, for nostalgia’s sake ūüėä. These Paleo Banana Blueberry Muffins definitely fit the bill to get a makeover – they’re a favorite of a whole bunch of readers, and they’re so darn delicious.

I photographed them as mini muffins when they were originally posted in March 2015, but I made them full size this time around. More muffin to love! They freeze perfectly, and you can just heat one in the microwave for a super quick and delicious breakfast treat. Hope you love these!

These Paleo Banana Blueberry Muffins are moist, sweet, and make the perfect quick snack or easy breakfast. They're gluten-free, grain-free and sweetened only with bananas - they also freeze super well, so they're great for meal prepping!

Remember the Caramel Filled Chocolate Banana Bread Muffins I made a few weeks back? Remember how I said they’re¬†probably¬†not the best choice for a breakfast muffin, and lean more on the side of dessert than healthy breakfast muffin? These little Paleo Banana Blueberry Muffins are the opposite.

These little guys were bound to be a hit, because I adapted the recipe off one of the most popular recipes on Bakerita – Paleo Chocolate Chunk Banana Bread. It’s sooo good and totally tastes like regular banana bread, hence why everyone loves it. And because this recipe is loosely tied to that one…I had a feeling these would be delicious.

These Paleo Banana Blueberry Muffins are moist, sweet, and make the perfect quick snack or easy breakfast. They're gluten-free, grain-free and sweetened only with bananas - they also freeze super well, so they're great for meal prepping!Delicious they are. These have a tender, soft crumb that’s remarkably similar to traditional wheat muffins with a slight banana flavor and bursting with fresh blueberries. I adore how fruity these muffins are, and they taste amazing with a little bit of almond butter spread on top.

I obviously opted to make my muffins tiny because they look so darn cute and I have an affinity for little mini things. You may, of course, make your muffins regular sized. You’ll just obviously get less muffins than I did.

These Paleo Banana Blueberry Muffins are moist, sweet, and make the perfect quick snack or easy breakfast. They're gluten-free, grain-free and sweetened only with bananas - they also freeze super well, so they're great for meal prepping!

These muffins are awesome health wise too – they have absolutely no added sugar aside from the banana. They’re Paleo-friendly, grain-free, gluten-free, and refined sugar-free. I loved snacking on these pre- and post-work out, or as a quick grab and go breakfast as I ran to class. Mmmm…so good. Now I’m craving muffins.

You guys have to try these. They’re easy, quick, and delicious. Enjoy!!

These Paleo Banana Blueberry Muffins are moist, sweet, and make the perfect quick snack or easy breakfast. They're gluten-free, grain-free and sweetened only with bananas - they also freeze super well, so they're great for meal prepping!

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Paleo Banana Blueberry Muffins
Prep time
Cook time
Total time
Serves: 18 muffins
  • 4 bananas (2¬Ĺ cups mashed or 575 grams)
  • 4 eggs
  • ¬Ĺ cup (140 grams) almond butter (or nut butter of choice)
  • 3 tablespoons coconut oil, melted
  • ¬Ĺ cup (75 grams) coconut flour (see Notes)
  • ¬Ĺ teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup blueberries
  1. Line a muffin tin with muffin liners and preheat the oven to 350¬ļF.
  2. In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and nut butter until fully combined.
  3. Add the coconut flour, cinnamon, baking soda, baking powder, and sea salt to the wet ingredients and mix well. Fold in the blueberries.
  4. Pour the batter into the prepared pan and spread it evenly.
  5. Bake in the preheated oven for about 11-13 minutes for mini muffins or 22-25 minutes for regular sized muffins, or until a toothpick inserted into the center comes out clean.
  6. Remove from oven and allow in the pan for 10 minutes, and then remove from pan and let cool completely on a cooling rack.
Recipe adapted from my Paleo Chocolate Chunk Banana Bread
If you're using frozen blueberries or if your batter seems a little too thin, you can add up to another tablespoon of coconut flour to help absorb extra moisture.
These Paleo Banana Blueberry Muffins are moist, sweet, and make the perfect quick snack or easy breakfast. They're gluten-free, grain-free and sweetened only with bananas - they also freeze super well, so they're great for meal prepping!


  1. These muffins look incredible, Rachel! I love blueberry muffins, so these are definitely going on my ‘to-bake’ list. :D xx
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  2. I dabble in Paleo-ness… it’s the only diet that makes me feel like I can fly! These look totally delish.
    Meggan | Culinary Hill recently posted…Bacon and Eggs Bloody MaryMy Profile

  3. Oh man – I know what I am going to have for breakfast this weekend!
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  4. Mariah @ Mariah's Pleasing Plates says:

    This blueberry muffins look heavenly! Love that they are healthy! Pinned!

  5. Just lovely! Blueberry muffins are my absolute favorite dessert – I’ll definitely be giving these a try!

  6. These muffins are gorgeous, Rachel! I love the banana and blueberry combo. Such a perfect breakfast or snack!
    Gayle @ Pumpkin ‘N Spice recently posted…Mini Blueberry LoavesMy Profile

  7. I cannot believe these are healthy! They look amazing and I love the pictures :)
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  8. These paleo blueberry muffins look SO good, Rachel!I love healthy breakfast foods, but I especially love muffins & scones! I’ve pinned this recipe!
    Mandie | Mandie’s Kitchen recently posted…Easy Chocolate CakeMy Profile

  9. The muffins look awesome, hard to believe that they are healthy!
    Manali @ CookWithManali recently posted…Dulce De Leche FrappuccinoMy Profile

  10. These muffins are definitely cute! What is it about mini-sized baked goods? They sound wonderful as well!
    Ashley recently posted…How To Stock A {Mostly} Healthy PantryMy Profile

  11. Ahh I didn’t realize how cute and tiny they were until you mentioned it and then I noticed how ginormous that blueberry looked beside them! They are adorable! I would probably eat waaay too many ;)
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  12. Those blueberries in the pictures are gorrrrrrgeous, as are these muffins!
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  13. These sound awesome! I am obsessed with baking with coconut flour… it’s so yummy and I LOVE the texture!
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  14. Wow, I am always surprised by how you make these things without and sugar or gluten! I seriously would never know! These muffins look so fab with all those blueberries. Pinned!
    Beth @ bethcakes recently posted…Strawberry Lemon Layer CakeMy Profile

  15. first time here :)
    ever since i moved to london and tasted blueberries for the first time, i knew they will be apt for dessert:) I have tasted so many blueberries desserts now, but nothing beats the happiness of gulping up a blueberry muffin:) They look soooooooooo cute:)
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  16. I will try this recipe when only can get fresh blueberries :)
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  17. These look fabulous!! I love seeing new ways to cook Paleo muffins, thanks!

  18. The muffins are very delicious but the bottom is kinda soggy.. I already put them back in the oven for an extra 10 mins. Is it supposed to be like this?

    • Hi Allison, no, they aren’t supposed to be like that! How did they end up coming out?

      • These are so delicious, but mine are soggy too like Allison. Any thoughts on what may have gone wrong? I would love them to have the right consistency. The flavor is really amazing!

        • Hi Martha. My guess is that the excess liquid from the blueberries might have done it. I would try adding an extra tablespoon or so of coconut flour next time you try the muffins to make sure that doesn’t happen! I would also use fresh berries instead of frozen, not sure which you used but frozen can add a lot more liquid.

  19. Cindy L says:

    Thank you a gazillion times for this recipe! My coworkers and I are on day 14 of our 30-day no sugar challenge so I wanted to surprise them with no-sugar added blueberry muffins on Friday to keep the momentum going!

  20. Is it ok to use frozen blueberries or do they need to be fresh? And can I use frozen ripe bananas as well?

    • Hi Melanie, the blueberries can be frozen but the muffins might turn a little more blue because the juices will probably run a little more. I haven’t tried it with frozen bananas but I don’t see why it wouldn’t work, I would just thaw them first. Enjoy!

  21. Sabrina says:

    They do look delicious! Has anyone made them? If so how were they and was there anything you tweaked?

  22. just made these–they are amazing!

  23. i had a few bananas that were on the verge of going bad so i looked up recipes for them and this one came up! just pulled my batch out of the oven but the tops look nowhere near as strussel-y and beautiful as yours! how did you get them so fluffy?? any tips?
    (btw, still waiting for them to cool but really excited to taste in a little bit!)

    • Hi Emily! Thanks for trying the muffins. I made them in mini cups, and I filled them pretty full because these muffins don’t rise as much as most do. Make sure your baking soda and powder are still good too – that can affect fluffiness for sure. I hope you enjoy the muffins!

  24. Just made these tonight! They are amazing. I didn’t have any nut butter so I substituted coconut manna and it worked great. Thanks for the recipe it is a definite keeper:)

  25. I’ve made these muffins a handful of times and they’re awesome. It’s a great recipe- thank you. Do you think they’d still be good if I froze them after baking?

    • Hi Emily. Most recipes do stay good after being frozen. I haven’t frozen these muffins specifically but I would guess that yes, they would freeze well. So glad you enjoy the recipe!

  26. I made these yesterday but they did not turn out yummy and fluffy ;( I don’t hunk my banana’s were ripe enough and I believe my baking soda was old…thoughts?

    • Hi Erica. Old baking soda could definitely be the case if they didn’t rise enough! Unripe bananas would contribute more to the flavor – they would be a lot less sweet if they weren’t ripe. Was that the case? Sorry you had troubles!

  27. These look awesome! I was hoping to leave out the nut butter, or at least cut the amount of it in half. Think that will be okay or should I substitute something else?

    Also any suggestions to making this as regular sized muffins? Thanks!

    • Hi Atoosa, the nut butter is pretty important to the recipe, and I haven’t ever tried messing with the amount or using something in it’s place. You could try subbing with more coconut oil, but they might turn out too oily. If you try regular muffins, bake them for about 22-25 minutes at the same temp.

  28. Michele says:

    Love these! Any idea of calorie count??

  29. Is it possible to leave out the nut butter? I want to make these as a gift for my son’s daycare workers. No nuts or seeds though.

    • Hi Anushka. Unfortunately, the nut butter is a key ingredient to keeping the muffins moist. I usually suggest sunflower seed butter or tahini as a nut-free replacement, but I can’t think of one that is also free of seeds – possibly soy nut butter? I haven’t tried it though, so I can’t make any guarantees. Sorry I can’t be of more help!

  30. I’ve got them in the oven now. Eight minutes to go and counting! They look lovely and I’m sure, they’ll taste wonderful. Thank you for this awesome site!

  31. This is a great recipe! I was looking for a traditional muffin with no added sugar, so I took this and used regular 100% whole wheat flour and it still turned out wonderful!

  32. These were wonderful. I am just getting started with baking without sugar; have been gluten free a spell. They turned out perfectly without issue to first time around. Baked as a regular sized muffin, took approximately 23 mins for baking with perfect tops. Definitely do not miss the sugar with these, but you do need to make sure your bananas are, at the very least, spotted brown for optimal flavour.

    Thanks for a fantastic recipe. Will be checking out the balance of what you have!

  33. I’m such a sucker for blueberry muffins, but banana-filled ones too?? These are SO up my alley, Rachel! I need a few of these now to go with my coffee!
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  34. Banana bread is good, blueberry muffins are good, but together? Swoon-worthy! I love the fact that they are solely sweetened with fruit!
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  35. SO glad you are re-sharing these muffins, Rachel, because somehow I missed them the first time around, and that is a CRYING shame!!! I’m a sucker for muffins and these look marvelous! Love that they are naturally sweetened! Plus the blueberry-banana combo is toe-ts swoon-worthy! YUM! Cheers, girlie!
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  36. Are there any replacements for the coconut oil? I know apple sauce can be used to replace other types of oil in various baked goods.

    • Hi Connie, that might work…but I worry that because of all the moistness from the banana and blueberry, it might be too much fruit moisture. It could work, but if you try it, do so at your own risk – I’m not sure what the outcome would be. Sorry I can’t be more help!

  37. Those near-bursting blueberries are calling my name! What a scrumptious breakfast on-the-go :)
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  38. These are beautiful, Rachel! I’ve used almond and hazelnut flour, but never coconut flour – can’t wait to try these.
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  39. I was really looking forward to these muffins. Ended up keeping them in the oven 15 minutes longer as the center didn’t look cooked through and then outside turned crispy and brown. Just like some other people mine turned out soggy at the bottom too and moist everywhere else plus the shape didn’t hold and just collapsed like a souffle. I then read somewhere else that you should remove the muffins from the pan immediately as otherwise the steam in the dough cannot escape and will start boiling at the bottom of the tin. This is important every time you bake gluten free and add fruit or nuts or anything that will sink to the bottom of the pan. So remove the muffins from the pan and let cool on a drying rack. And then wait for them to cool completely. Thank you.

    • Hi Heidi – sorry that happened to you! That’s so odd, because I actually let mine cool completely in the pan on a cooling rack and they turned out just fine (like you see in the photos). It’s possible that your blueberries released more liquid than mine (mine didn’t burst in the oven) which could’ve made the muffins too moist. I’d try adding an extra tablespoon or two of coconut flour next time, if you’re worried about this happening again. Is there anything you changed about the recipe?

  40. Just made these this morning, they are delicious!! I tossed the blueberries in coconut flour as I used frozen blueberries. This was the first time baking with coconut flour for me, and I’m impressed!!

  41. Way too oily and soggy. Followed recipe exactly with fresh blueberries. I cooked them for about 30 minutes but they are still mushy. Suggest at least 3/4 cup flour or reducing the almond butter or oil. Had to throw them out.

    • Hi Alan – I’m so sorry you had trouble, I know how frustrating it is when recipes don’t come out! Not sure what went wrong, because I’ve made these many times without problems. You could try using one less banana next time, or adding a few extra tablespoons of coconut flour to firm them up a bit.

  42. Turned out well for me. Followed the recipe exactly, and used forzen organic blueberries. One thing, there was enough batter for 36 mini muffins i.e. baked these in two batches.


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