Wholesome Banana Blueberry Muffins (Gluten-Free)
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!
Servings 18 muffins
Calories 119kcal
Ingredients
- 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
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: 119kcal | Carbohydrates: 10g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 36mg | Sodium: 115mg | Fiber: 2g | Sugar: 4g
