Description

These Gluten-Free Banana Blueberry Muffins are moist, sweetened only with bananas, and are the perfect wholesome breakfast muffin. Made with coconut flour, the muffins have a tender, soft crumb that’s remarkably similar to traditional wheat muffins with a slight banana flavor. And they’re bursting with blueberries! These muffins freeze super well too — so they’re great for meal prep!

Ingredients

Scale

4 bananas, 2½ cups mashed or 575 grams
4 eggs, room temperature
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

Cook Mode Prevent your screen from going dark

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.

Nutrition

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

Keywords: banana muffins, gluten-free muffins, blueberry muffins, banana blueberry muffins