• Facebook
  • Instagram
  • Pinterest
  • Snapchat
  • Twitter
  • Home
  • Recipes
  • About Me
  • Cookbook
  • Shop
  • Contact

Bakerita

Paleo Banana Blueberry Muffins

★★★★★ from 24 reviews

Banana· Berries· Breakfast· Dairy Free· Fruit· Gluten Free· Muffins· Paleo· Refined Sugar Free· Snacks

2/27
Pin5.6K
Share227
Tweet
5.9K Shares
Jump to Recipe·Print Recipe

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! It is deserving of some new photos and new love. I did keep the post written below the same though, for nostalgia’s sake 😊. 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. I opted to make 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 I said they’re probably not the best choice for a breakfast muffin? These little Paleo Banana Blueberry Muffins are the opposite.

These little guys are bound to be a hit because this recipe is adapted from 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. Since this muffin recipe is similar to that banana bread, I could tell it would be a hit too!

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 fewer 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 muffins pre- and post-workout. They also make a quick grab and go breakfast when you’re in a rush. 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!

Facebook | Instagram | Twitter | Pinterest | Snapchat
Remember to #bakerita if you try the recipe!
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
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!

Paleo Banana Blueberry Muffins


★★★★★

4.8 from 24 reviews

  • Author: Rachel Conners
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 32 minutes
  • Yield: 18 muffins 1x
Print Recipe
Pin Recipe
Scale

Ingredients

  • 4 bananas (2½ cups mashed or 575 grams)
  • 4 eggs
  • ½ cup (140 grams) almond butter (or nut butter of choice)
  • 3 tablespoons coconut oil (melted)
  • ½ cup (75 grams) coconut flour (see Notes)
  • ½ teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt
  • 1 cup blueberries (fresh is best but frozen will work too)

Instructions

  1. Line a muffin tin with muffin liners and preheat the oven to 350ºF.
  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.

Notes

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.

  • Category: Breakfast

Nutrition

  • Calories: 119
  • Sugar: 4
  • Sodium: 115
  • Fat: 7
  • Saturated Fat: 3
  • Carbohydrates: 10
  • Fiber: 2
  • Protein: 3
  • Cholesterol: 36

Did you make this recipe?

Tag @bakeritablog on Instagram and hashtag it #bakerita

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!
Pin5.6K
Share227
Tweet
5.9K Shares

99 Comments

Subscribe for More Recipes!

« Quinoa Granola (Gluten Free + Vegan)
Chocolate Peanut Butter Chia Pudding (Gluten Free + Vegan) »

Comments

  1. Abby says

    March 19, 2015 at 8:46 am

    These muffins look incredible, Rachel! I love blueberry muffins, so these are definitely going on my ‘to-bake’ list. :D xx

    Reply
  2. Meggan | Culinary Hill says

    March 19, 2015 at 10:49 am

    I dabble in Paleo-ness… it’s the only diet that makes me feel like I can fly! These look totally delish.

    Reply
  3. Nora (A Clean Bake) says

    March 19, 2015 at 3:02 pm

    Oh man – I know what I am going to have for breakfast this weekend!

    Reply
  4. Mariah @ Mariah's Pleasing Plates says

    March 19, 2015 at 4:24 pm

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

    Reply
    • Rachel Conners says

      March 23, 2015 at 10:00 am

      Thanks for the pin, Mariah!

      Reply
  5. Alexa [fooduzzi.com] says

    March 19, 2015 at 5:34 pm

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

    Reply
  6. Gayle @ Pumpkin 'N Spice says

    March 20, 2015 at 5:43 am

    These muffins are gorgeous, Rachel! I love the banana and blueberry combo. Such a perfect breakfast or snack!

    Reply
  7. Medha (Whisk and Shout) says

    March 20, 2015 at 7:01 am

    I cannot believe these are healthy! They look amazing and I love the pictures :)

    Reply
  8. Mandie | Mandie's Kitchen says

    March 20, 2015 at 8:43 am

    These paleo blueberry muffins look SO good, Rachel!I love healthy breakfast foods, but I especially love muffins & scones! I’ve pinned this recipe!

    Reply
    • Rachel Conners says

      March 23, 2015 at 9:57 am

      Thanks for the pin and the love, Mandie!! :)

      Reply
  9. Manali @ CookWithManali says

    March 20, 2015 at 4:04 pm

    The muffins look awesome, hard to believe that they are healthy!

    Reply
  10. Ashley says

    March 20, 2015 at 4:33 pm

    These muffins are definitely cute! What is it about mini-sized baked goods? They sound wonderful as well!

    Reply
  11. Denise | Sweet Peas & Saffron says

    March 21, 2015 at 7:40 pm

    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 ;)

    Reply
  12. Phi @ The Sweetphi Blog says

    March 21, 2015 at 9:59 pm

    Those blueberries in the pictures are gorrrrrrgeous, as are these muffins!

    Reply
  13. Jess @ Flying on Jess Fuel says

    March 23, 2015 at 8:51 pm

    These sound awesome! I am obsessed with baking with coconut flour… it’s so yummy and I LOVE the texture!

    Reply
  14. Beth @ bethcakes says

    March 23, 2015 at 8:59 pm

    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!

    Reply
  15. shweta a says

    March 24, 2015 at 3:52 am

    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:)

    ★★★★★

    Reply
  16. termet says

    March 26, 2015 at 5:37 am

    I will try this recipe when only can get fresh blueberries :)

    Reply
  17. dominique @ perchancetocook.com says

    March 26, 2015 at 12:41 pm

    These look fabulous!! I love seeing new ways to cook Paleo muffins, thanks!

    Reply
  18. Allison says

    March 28, 2015 at 2:36 am

    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?

    ★★★★

    Reply
    • Rachel Conners says

      March 28, 2015 at 12:45 pm

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

      Reply
      • Martha says

        August 23, 2015 at 10:09 pm

        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!

        Reply
        • Rachel says

          August 24, 2015 at 7:28 am

          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.

          Reply
          • Martha says

            August 26, 2015 at 5:57 pm

            Thank you! They came out perfect this time. So delicious! Thank you so much for sharing the recipe and for your helpful reply.

            ★★★★★

          • Rachel says

            August 26, 2015 at 6:57 pm

            Awesome! Thanks for letting me know. I’ll make a note in the recipe to help others out :)

  19. Cindy L says

    May 20, 2015 at 12:14 pm

    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!

    Reply
  20. Melaine says

    July 27, 2015 at 12:50 pm

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

    Reply
    • Rachel says

      July 27, 2015 at 12:52 pm

      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!

      Reply
  21. Sabrina says

    July 31, 2015 at 8:01 am

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

    Reply
  22. M. says

    August 14, 2015 at 11:54 am

    just made these–they are amazing!

    ★★★★★

    Reply
    • Rachel says

      August 14, 2015 at 4:50 pm

      Thanks, M! So glad you liked them.

      Reply
  23. emily says

    September 9, 2015 at 11:14 am

    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!)

    Reply
    • Rachel says

      September 9, 2015 at 12:26 pm

      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!

      Reply
  24. Brenda says

    September 12, 2015 at 6:11 pm

    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:)

    Reply
    • Rachel says

      September 13, 2015 at 11:04 am

      So glad you liked them!! Good to know they worked with coconut manna as well :) thanks for sharing, Brenda!

      Reply
  25. Emily says

    September 28, 2015 at 4:37 pm

    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?

    ★★★★★

    Reply
    • Rachel says

      September 28, 2015 at 4:43 pm

      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!

      Reply
  26. Erica says

    January 24, 2016 at 6:02 am

    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?

    Reply
    • Rachel says

      January 24, 2016 at 7:22 am

      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!

      Reply
  27. Atoosa says

    March 16, 2016 at 8:47 pm

    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!

    Reply
    • Rachel says

      March 17, 2016 at 2:53 pm

      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.

      Reply
  28. Michele says

    June 17, 2016 at 5:58 am

    Love these! Any idea of calorie count??

    Reply
    • Rachel says

      June 17, 2016 at 9:24 am

      Hi Michele, glad you like them! I haven’t calculated the calorie count, but you can use this online nutrition calculator to figure it out.

      Reply
  29. Anushka says

    August 23, 2016 at 5:57 pm

    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.

    Reply
    • Rachel says

      August 24, 2016 at 7:04 am

      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!

      Reply
  30. Di says

    September 29, 2016 at 8:39 pm

    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!

    Reply
    • Rachel says

      September 30, 2016 at 7:54 am

      I hope you loved them, Di! Thanks for your feedback and kind words!

      Reply
      • Di says

        October 1, 2016 at 7:06 am

        They are delicious! I had to freeze some of them, so we didn’t eat them, all at one.

        Reply
  31. Patricia says

    December 13, 2016 at 9:45 am

    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!

    Reply
    • Rachel says

      December 13, 2016 at 10:40 am

      Glad to hear it, Patricia! Thanks for sharing your feedback.

      Reply
  32. Nicole says

    February 6, 2017 at 4:55 am

    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!

    Reply
    • Rachel says

      February 6, 2017 at 7:47 am

      I’m so glad you enjoyed these muffins! Thanks so much for your feedback Nicole.

      Reply
  33. Sarah @Whole and Heavenly Oven says

    February 27, 2017 at 4:39 am

    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!

    Reply
  34. Bethany @ Athletic Avocado says

    February 27, 2017 at 7:38 am

    Banana bread is good, blueberry muffins are good, but together? Swoon-worthy! I love the fact that they are solely sweetened with fruit!

    Reply
  35. Cheyanne @ No Spoon Necessary says

    February 27, 2017 at 1:19 pm

    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!

    Reply
  36. Connie says

    February 27, 2017 at 6:32 pm

    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.

    Reply
    • Rachel says

      February 27, 2017 at 6:53 pm

      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!

      Reply
  37. Casey the College Celiac says

    February 27, 2017 at 8:14 pm

    Those near-bursting blueberries are calling my name! What a scrumptious breakfast on-the-go :)

    Reply
  38. Marissa says

    February 28, 2017 at 12:55 pm

    These are beautiful, Rachel! I’ve used almond and hazelnut flour, but never coconut flour – can’t wait to try these.

    Reply
  39. Heidi says

    March 6, 2017 at 12:54 pm

    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.

    Reply
    • Rachel says

      March 6, 2017 at 1:32 pm

      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?

      Reply
      • Heidi says

        March 7, 2017 at 8:41 am

        Hi, I followed the recipe religiously and used fresh blueberries. As I was reading about what could’ve gone wrong I found this https://foodal.com/knowledge/how-to/fix-soggy-muffin-bottoms/ which was helpful.

        Reply
        • Rachel says

          March 7, 2017 at 5:12 pm

          Hi Heidi. Sorry you had trouble! Tossing the blueberries in some coconut flour and removing them from the pan quickly may definitely help.

          Reply
  40. Lisa says

    March 12, 2017 at 6:02 am

    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!!

    Reply
    • Rachel says

      March 12, 2017 at 8:37 am

      So glad you enjoyed them Lisa!! Thanks for your feedback :)

      Reply
  41. Alan says

    March 13, 2017 at 3:03 pm

    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.

    Reply
    • Rachel says

      March 13, 2017 at 3:40 pm

      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.

      Reply
  42. Jenn says

    July 15, 2017 at 7:28 pm

    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.

    Reply
    • Rachel says

      July 16, 2017 at 4:55 pm

      So glad you enjoyed them Jenn! Thanks for your feedback.

      Reply
  43. Jen says

    November 11, 2017 at 6:29 pm

    Hello! I just read that baking powder is not paleo complaint after I made these. Is this true :(

    Reply
    • Rachel says

      November 11, 2017 at 8:52 pm

      Hi Jen, some baking powders contain cornstarch, which is not paleo compliant. It depends on the brand! You can make your own baking powder by combining 1 part baking soda with 2 parts cream of tartar as a replacement if your brand isn’t compliant.

      Reply
  44. Taryn says

    December 31, 2017 at 5:09 pm

    I stumbled upon this blog for the first time & was not disappointed! I made these today & they were absolutely delicious! It made my kitchen smell amazing! I saw a comment earlier about the calorie content and with my calculation this recipe made 12 large muffins, with estimated calories of 181 each. Hope that helps others! These are great for a breakfast on the go, and certainly a healthier muffin alternative. Thanks so much! Can’t wait to try other recipes. Happy New Year!

    ★★★★★

    Reply
    • Rachel says

      January 2, 2018 at 8:04 am

      Thanks so much for sharing your feedback and the calorie info! Hope you find many other recipes you love :) Happy New Year to you too!

      Reply
  45. Kim says

    February 17, 2018 at 10:07 am

    These were yummy but came out pretty mushy. I had to use almond flour as I was out of coconut – is that why? Maybe I needed more flour? Thx.

    ★★★★

    Reply
    • Rachel says

      February 17, 2018 at 10:14 am

      Hi Kim, yes, that is exactly the problem. Coconut flour is 3x more absorbent than almond flour, so you would’ve needed to add 3x the amount of almond flour to get similar results. It’s always best to use coconut flour when it’s called for, as subbing for it usually doesn’t work well since it’s a unique flour.

      Reply
  46. Chantelle says

    April 21, 2018 at 5:17 am

    How many full sized muffins does this make?

    Reply
    • Rachel says

      April 22, 2018 at 5:09 pm

      As mentioned in the servings section above, it makes 18 muffins. Enjoy!

      Reply
  47. Kauser says

    October 10, 2018 at 11:39 am

    A guilt free yummy dessert! I have made these for my baby who is 10 months old. I hope he likes them as much as I do. But even if he doesn’t, no worries, because I can eat them all!!
    I halved the whole recipe since I didn’t have sufficient bananas.

    ★★★★★

    Reply
    • Rachel says

      October 11, 2018 at 10:45 am

      So thrilled to hear you’re loving the muffins Kauser, hope your little one does as well!

      Reply
  48. Kristine says

    January 6, 2019 at 6:18 pm

    We love these muffin!!! Best ever!!! Do you have nutritional information for them?

    ★★★★★

    Reply
    • Rachel says

      January 7, 2019 at 7:59 am

      So thrilled to hear that!! I’ll add nutritional info to the recipe right now :)

      Reply
  49. Ashley says

    January 21, 2019 at 6:26 pm

    How do you store these? They are delicious but I wasn’t sure if they should go in the fridge or on the counter covered? Can’t wait to make again!!

    ★★★★★

    Reply
    • Rachel says

      January 22, 2019 at 11:31 am

      Hi Ashley, they’ll last on the counter for 2-3 days probably, and about a week in the fridge. Even longer in the freezer! Hope this helps.

      Reply
  50. Johanne says

    April 11, 2019 at 8:59 pm

    Just made these today. Wow, great recopie. Moist and tasty and just a hint of sweetness from the bananas, perfect for me.
    I added lemon zest and the juice of 1/2 lemon mixed in with the mashed bananas.
    Thank you.

    ★★★★★

    Reply
    • Rachel says

      April 12, 2019 at 11:44 am

      Love the lemon addition! Thanks so much for sharing your feedback and I’m so thrilled you’re enjoying them, Johanne.

      Reply
  51. Kylee says

    July 3, 2019 at 11:28 pm

    Made these for my daughters birthday cupcakes and replaced the almond butter with coconut butter, worked wonderfully! They needed a little longer to bake, but I was also using a silicone muffin pan. Thanks for this amazing recipe!

    Reply
    • Rachel says

      July 5, 2019 at 1:19 pm

      Hi Kylee, so glad the substitution worked out well for you! Silicone definitely takes a little longer since the pan doesn’t conduct heat the way metal does. Enjoy!

      Reply
  52. Nicole says

    September 4, 2019 at 8:54 am

    Phenomenal! I only had a 1/4 cup of blueberries…but no matter, they are awesome. 10 carbs and no added sugars! Thanks for the recipe!

    ★★★★★

    Reply
    • Rachel says

      September 4, 2019 at 10:20 am

      So thrilled you’re loving the recipe, Nicole! Thanks so much for the feedback.

      Reply
  53. Ryan says

    September 14, 2020 at 3:13 pm

    Can you use almond or cassava flour if you don’t have coconut flour handy?

    Reply
    • Bakerita | Rachel Conners says

      September 16, 2020 at 10:26 am

      Hi Ryan, I haven’t tested with either but coconut flour is about 3x more absorbent than almond flour and 2x as absorbent as cassava flour, so you’ll have to adjust the amounts a bit to get the right texture.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome to Bakerita! I’m Rachel, a gluten-free and vegan baker and recipe developer with a passion for creating easy recipes that will make your mouth water! I hope you find a recipe you love.
Learn More →

Subscribe

Never miss a recipe! Subscribe to have each and every new recipe delivered straight to your inbox.

What’s New

Gluten-Free Vegan Lemon Cookies

How to Make Gluten-Free Sourdough Bread

60+ Healthy Valentine’s Day Desserts (Gluten-Free + Dairy-Free)

Gluten-Free Vegan Cookie Dough Brownies

Vegan Tahini Cauliflower Steaks

Categories

This site contains Amazon affiliate links. As an Amazon Associate, I earn from qualifying purchases.


Privacy Policy

Follow on Instagram

down for the dough, or do you want your cookies ba down for the dough, or do you want your cookies baked and gooey??? 🍪✨ honestly, I’ll take these peanut butter cup cookies either way, ANY day of the week. but especially Monday 🙃 and since they’re vegan, you know you can eat ALL the cookie dough balls you want.

recipe is linked in my profile, guaranteed to make your week get off to a better start —> https://www.bakerita.com/peanut-butter-chocolate-chip-cookies-gluten-free-vegan/

sending you LOVE and JOY for the week ahead 😘❤️✨🌻💕🌿
where are my lemon lovers at?! 🍋✨ I’ve got where are my lemon lovers at?! 🍋✨ I’ve got some LEMON COOKIES for you!!! 💛 sweet, tangy, soft, chewy, and absolutely delightful. they’re gluten-free, paleo, and vegan, and they’re truly an absolute delight. I made them with olive oil for a special fruity richness that is so special and tasty!!

get the recipe from the link in my profile ✨ https://www.bakerita.com/gluten-free-vegan-lemon-cookies/

sending you all tons of love, and if you’re experiencing major cold right now, sending you warmth and strength as well. 😘
double chocolate muffins ✨🧁 is muffin monday double chocolate muffins ✨🧁 is muffin monday a thing??? because it is over here, and I think it should be everywhere 😍 especially when it includes these gf + vegan double chocolate muffins that will blow. your. dang. mind. breakfast, snack, dessert...these cover all your bases. 

get the recipe via the link in my profile! https://www.bakerita.com/gluten-free-vegan-double-chocolate-muffins/
say hello to these CHERRY HAZELNUT CHOCOLATE CHIP say hello to these CHERRY HAZELNUT CHOCOLATE CHIP COOKIES! 😍❤️🍒✨ these are wayyy too good - they’re made with @honeymamas cherry hazelnut bars, which are my new favorite thing. the cookies and bars alike are filled with dried bing cherries +  hazelnuts, and sprinkled with flaky sea salt 🤤 these bars are sadly a limited edition Valentine’s Day release, so order some ASAP ❤️ recipe for the cookies is below 👇

CHERRY HAZELNUT CHOCOLATE CHIP COOKIES (gf + vegan)
• 1/2 cup (100g) coconut oil
• 1/2 cup coconut sugar 
• 1 egg or flax egg
• 1 teaspoon vanilla extract 
• 2 cups + 2 tbsp (204g) blanched almond flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/4 cup chopped dried Bing cherries
• 1/4 cup chopped hazelnuts
• 1/4 cup dark chocolate chips
• 1 @honeymamas cherry hazelnut bar, chopped

mix coconut oil and coconut sugar until fully combined. whisk in egg of choice and vanilla extract. fold in the almond flour, baking soda, and salt, and then mix in the cherries, hazelnuts, chocolate, and @honeymamas bar. 
refrigerate for an hour for best results, but you can also go right ahead with baking if you’re impatient.
preheat oven to 350°F. scoop cookies into a lined cookie sheet, sprinkle with flaky sea salt, and bake for 10 minutes. enjoy!!

#honeymamas #partner
my GLUTEN FREE SOURDOUGH BREAD RECIPE is here ‼️🥖🍞 if you’ve been following my sourdough journey on stories, you know this recipe is a L O N G time coming, and the post is finally up 🙌 it’s full of tips, explanations on the “why’s” of sourdough, equipment lists, a baking schedule, and of course, my gluten-free sourdough recipe! I worked so hard on this post and I hope that it helps you make FABULOUS bread!!

head to the link in my profile and click on the bread picture to get to the post ✨ https://www.bakerita.com/gluten-free-sourdough-bread/

I’ll also be creating a sourdough FAQ page, so let me know if you have any questions. My goal is have you making amazing sourdough bread 🙏 sending lots of carby love your way today, friends ❤️
the easiest snack ever: PEANUT BUTTER PRETZEL BITE the easiest snack ever: PEANUT BUTTER PRETZEL BITES! ✨ covered in chocolate and sprinkled with sea salt. so easy and fun to make!! perfect for the game today, or literally any other time you want to eat something crunchy, creamy, sweet and delicious.

get the recipe from the link in my profile 👉 https://www.bakerita.com/grain-free-peanut-butter-pretzel-bites/

❤️❤️❤️
question: would you rather have single cookies to question: would you rather have single cookies to yourself, or would you rather share a big skillet cookie??? 🍪 I’m torn between keeping things all to myself, and having the epic gooeyness of a skillet cookie...

this magic skillet cookie is perfect for sharing or keeping alllll to yourself, no judgement from me 😉 just don’t forget the ice cream!! makes things alllll the better.

get the recipe from the link in my profile —> https://www.bakerita.com/magic-chocolate-chip-skillet-cookie-gluten-free-paleo-vegan/

happy saturday!!! enjoy, my friends, and hope you have a wonderful day 😘💖
Two days out from Super Bowl Sunday 🏈✨ and wh Two days out from Super Bowl Sunday 🏈✨ and while I have no idea whose playing...I do know what I’ll be eating 😏 I rounded up over FIFTY, yes 50+, vegan + gluten-free super bowl recipes for you to drool over! Here’s some faves, and head to the link in my profile to see them ALL.

1️⃣ Vegan Potato Skins with Tempeh Bacon - these are a MUST. too good. 

2️⃣ Vegan Chili! A vegan take on my award-winning chili. Google “bakerita best chili” for the OG version if you’re not vegan!

3️⃣ Cornbread, because can’t serve chili without it!

4️⃣ Vegan Cheese Sauce, that’s loaded with veggies but you wouldn’t guess it! Perfect for all the chip dipping.

5️⃣ Magic Skillet Cookie, perfect for topping with ice cream and devouring with your crew.

6️⃣ Magic Cookie Bars, if you don’t want to have to share 😉 one of my all time faves!!

7️⃣ Peanut Butter Pretzel Bites - the most perfect snacky sweet treat!!

8️⃣ Chocolate Zucchini Cupcakes (you’ll never guess there are secret veggies in there)

Enjoy, my friends!! 😘❤️ hope you have a lovely start to the weekend!! https://www.bakerita.com/the-best-50-vegan-superbowl-recipes/

Copyright © 2021 Bakerita · Web Design by Viva la Violet