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!
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!
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 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!!
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Paleo Banana Blueberry Muffins
- Total Time: 32 minutes
- Yield: 18 muffins 1x
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
- Line a muffin tin with muffin liners and preheat the oven to 350ºF.
- In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and nut butter until fully combined.
- Add the coconut flour, cinnamon, baking soda, baking powder, and sea salt to the wet ingredients and mix well. Fold in the blueberries.
- Pour the batter into the prepared pan and spread it evenly.
- 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.
- 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.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
Nutrition
- Calories: 119
- Sugar: 4
- Sodium: 115
- Fat: 7
- Saturated Fat: 3
- Carbohydrates: 10
- Fiber: 2
- Protein: 3
- Cholesterol: 36
Comments
Abby says
These muffins look incredible, Rachel! I love blueberry muffins, so these are definitely going on my ‘to-bake’ list. :D xx
Meggan | Culinary Hill says
I dabble in Paleo-ness… it’s the only diet that makes me feel like I can fly! These look totally delish.
Nora (A Clean Bake) says
Oh man – I know what I am going to have for breakfast this weekend!
Mariah @ Mariah's Pleasing Plates says
This blueberry muffins look heavenly! Love that they are healthy! Pinned!
Rachel Conners says
Thanks for the pin, Mariah!
Alexa [fooduzzi.com] says
Just lovely! Blueberry muffins are my absolute favorite dessert – I’ll definitely be giving these a try!
Gayle @ Pumpkin 'N Spice says
These muffins are gorgeous, Rachel! I love the banana and blueberry combo. Such a perfect breakfast or snack!
Medha (Whisk and Shout) says
I cannot believe these are healthy! They look amazing and I love the pictures :)
Mandie | Mandie's Kitchen says
These paleo blueberry muffins look SO good, Rachel!I love healthy breakfast foods, but I especially love muffins & scones! I’ve pinned this recipe!
Rachel Conners says
Thanks for the pin and the love, Mandie!! :)
Manali @ CookWithManali says
The muffins look awesome, hard to believe that they are healthy!
Ashley says
These muffins are definitely cute! What is it about mini-sized baked goods? They sound wonderful as well!
Denise | Sweet Peas & Saffron says
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 ;)
Phi @ The Sweetphi Blog says
Those blueberries in the pictures are gorrrrrrgeous, as are these muffins!
Jess @ Flying on Jess Fuel says
These sound awesome! I am obsessed with baking with coconut flour… it’s so yummy and I LOVE the texture!
Beth @ bethcakes says
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!
shweta a says
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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termet says
I will try this recipe when only can get fresh blueberries :)
dominique @ perchancetocook.com says
These look fabulous!! I love seeing new ways to cook Paleo muffins, thanks!
Allison says
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?
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Rachel Conners says
Hi Allison, no, they aren’t supposed to be like that! How did they end up coming out?
Martha says
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!
Rachel says
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.
Martha says
Thank you! They came out perfect this time. So delicious! Thank you so much for sharing the recipe and for your helpful reply.
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Rachel says
Awesome! Thanks for letting me know. I’ll make a note in the recipe to help others out :)
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!
Melaine says
Is it ok to use frozen blueberries or do they need to be fresh? And can I use frozen ripe bananas as well?
Rachel says
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!
Sabrina says
They do look delicious! Has anyone made them? If so how were they and was there anything you tweaked?
M. says
just made these–they are amazing!
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Rachel says
Thanks, M! So glad you liked them.
emily says
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!)
Rachel says
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!
Brenda says
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:)
Rachel says
So glad you liked them!! Good to know they worked with coconut manna as well :) thanks for sharing, Brenda!
Emily says
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?
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Rachel says
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!
Erica says
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?
Rachel says
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!
Atoosa says
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!
Rachel says
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.
Michele says
Love these! Any idea of calorie count??
Rachel says
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.
Anushka says
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.
Rachel says
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!
Di says
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!
Rachel says
I hope you loved them, Di! Thanks for your feedback and kind words!
Di says
They are delicious! I had to freeze some of them, so we didn’t eat them, all at one.
Patricia says
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!
Rachel says
Glad to hear it, Patricia! Thanks for sharing your feedback.
Nicole says
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!
Rachel says
I’m so glad you enjoyed these muffins! Thanks so much for your feedback Nicole.
Sarah @Whole and Heavenly Oven says
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!
Bethany @ Athletic Avocado says
Banana bread is good, blueberry muffins are good, but together? Swoon-worthy! I love the fact that they are solely sweetened with fruit!
Cheyanne @ No Spoon Necessary says
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!
Connie says
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.
Rachel says
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!
Casey the College Celiac says
Those near-bursting blueberries are calling my name! What a scrumptious breakfast on-the-go :)
Marissa says
These are beautiful, Rachel! I’ve used almond and hazelnut flour, but never coconut flour – can’t wait to try these.
Heidi says
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.
Rachel says
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?
Heidi says
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.
Rachel says
Hi Heidi. Sorry you had trouble! Tossing the blueberries in some coconut flour and removing them from the pan quickly may definitely help.
Lisa says
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!!
Rachel says
So glad you enjoyed them Lisa!! Thanks for your feedback :)
Alan says
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.
Rachel says
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.
Jenn says
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.
Rachel says
So glad you enjoyed them Jenn! Thanks for your feedback.
Jen says
Hello! I just read that baking powder is not paleo complaint after I made these. Is this true :(
Rachel says
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.
Taryn says
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!
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Rachel says
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!
Kim says
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.
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Rachel says
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.
Chantelle says
How many full sized muffins does this make?
Rachel says
As mentioned in the servings section above, it makes 18 muffins. Enjoy!
Kauser says
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.
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Rachel says
So thrilled to hear you’re loving the muffins Kauser, hope your little one does as well!
Kristine says
We love these muffin!!! Best ever!!! Do you have nutritional information for them?
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Rachel says
So thrilled to hear that!! I’ll add nutritional info to the recipe right now :)
Ashley says
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!!
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Rachel says
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.
Johanne says
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.
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Rachel says
Love the lemon addition! Thanks so much for sharing your feedback and I’m so thrilled you’re enjoying them, Johanne.
Kylee says
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!
Rachel says
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!
Nicole says
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!
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Rachel says
So thrilled you’re loving the recipe, Nicole! Thanks so much for the feedback.
Ryan says
Can you use almond or cassava flour if you don’t have coconut flour handy?
Bakerita | Rachel Conners says
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.