Almond Flour Banana Blueberry Muffins
These Almond Flour Banana Blueberry Muffins are wholesome, nutritious and packed with banana and juicy blueberries. They come together in just one bowl, and there’s no refined sugar, dairy or gluten. They’re an easy, healthy meal prep breakfast!
I love baking up a batch of healthy muffins for meal prep breakfast, and the best part is that they double as a snack or sweet treat.
My banana muffins and blueberry oatmeal muffins are two of my favorite options as they’re light, fluffy and packed with wholesome whole grains.
These Almond Flour Banana Blueberry Muffins combine those flavors into a delicious, healthy grain free version that’s sure to satisfy.
I adapted this recipe from my gluten free banana bread, which has gotten rave reviews.
The almond flour makes these muffins special as well because it lends a hearty texture, yet the muffins are still nice and fluffy.
They’re also bursting with banana flavor and studded with juicy blueberries, which certainly doesn’t hurt. If you love the banana blueberry combo as much as I do, be sure to try my healthy blueberry banana bread!
Why you’ll love this recipe:
- Almond flour banana muffins are fluffy, wholesome and studded with juicy blueberries.
- The recipe comes together in one bowl in about 10 minutes.
- There’s no refined sugar, dairy or gluten, and they’re also grain free making them a great paleo friendly option.
- They make a healthy meal prep breakfast and they’re freezer friendly.
Recipe ingredients
- Almond flour. This is naturally gluten-free, low carb substitute for flour. Be sure to use super fine almond flour for the best texture. Almond meal should not be used as it contains the skin of the almond and lends a gritty texture.
- Banana. Essential for added moisture and flavor.
- Maple syrup. Sub with honey as desired.
- Blueberries. Fresh or frozen blueberries may be used.
See the recipe card for the full list of ingredients and quantities.
How to make almond flour banana muffins
These almond flour banana muffins are incredibly easy to make. There are minimal ingredients, and they come together in just one bowl!
Pro tip: Use finely ground almond flour for best results. Do not substitute with almond meal as it contains the skin of the almonds and will lend a grainy texture.
See the recipe card below for full instructions.
- Mash the bananas in a large bowl.
- Add the eggs, oil, maple syrup and vanilla extract, and whisk well to combine.
- Add the almond flour to the bowl with the wet ingredients, then sprinkle the baking powder, baking soda and salt over the almond flour. Whisk until well incorporated and no lumps remain.
- Gently fold in the blueberries.
- Divide the batter evenly between the (12) muffin cups.
- Bake for 23-28 minutes, or until lightly golden brown and set.
FAQs
If you’ve never baked with almond flour, you’ll be surprised how versatile it is in baking. You can bake anything from red velvet macarons and almond flour cake to almond flour pancakes and pie crust.
Almond flour works well as a replacement for all purpose or whole wheat flours, but since there’s no gluten involved, it generally requires more eggs to act as a binder.
Baked goods made with almond flour have a nutty flavor and heartier texture that sets them apart from baked goods made with regular flour.
The best almond flour for baking is super fine almond flour. Do not substitute almond flour with almond meal as it’s a coarser grind and will result in a grainy texture.
I highly recommend purchasing super fine almond flour at Costco, it’s so much more cost effective and it lasts for months in the refrigerator.
Recipe variations
These almond flour banana muffins may be changed up so many delicious ways as shown below.
- Swap out the blueberries for chopped strawberries.
- Omit the blueberries and add about 1/2 cup dark chocolate chips.
- Substitute the vanilla extract with almond extract for even more almond flavor.
- Top the muffins with sliced almonds, chopped walnuts or pecans, or coconut flakes for added texture.
- Spice them up with ground cinnamon, cardamom or my homemade chai spice mix.
Recipe notes
- Pro tip: Use finely ground almond flour for best results. Do not substitute with almond meal as it contains the skin of the almonds and will lend a grainy texture.
- Use overripe, spotted bananas for best results. The more ripe your bananas are, the sweeter the muffins will be!
- If blueberries aren’t in season, use frozen blueberries, tossed in an additional tablespoon of almond flour.
- Muffins will keep at room temperature in an air tight container for 3 days. Place in the refrigerator to keep for up to one week, and reheat as needed.
- Almond flour banana muffins are also freezer friendly. Freeze for up to 3 months and thaw overnight in the refrigerator.
More muffin recipes you’ll love:
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Almond Flour Banana Blueberry Muffins
Equipment
Ingredients
- 3 bananas mashed (about 1 cup)
- 2 large eggs
- 1/4 cup olive oil or your favorite oil
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 1/2 cups almond flour not almond meal
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup blueberries optional; see recipe variation section above
Instructions
- Preheat the oven to 350 degrees. Line a standard muffin pan with paper liners.
- Mash the banana in a large bowl. Add the eggs, oil, maple syrup and vanilla and whisk until well combined.3 bananas, 2 large eggs, 1/4 cup olive oil, 1/4 cup pure maple syrup, 1 teaspoon vanilla extract
- Add the almond flour, then sprinkle the baking powder, baking soda and salt over the top. Whisk until well incorporated and no lumps remain, then gently fold in the blueberries.2 1/2 cups almond flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon kosher salt, 1 cup blueberries
- Divide the batter evenly between the muffin cups and bake on the middle rack of the oven for 23-28 minutes, until lightly golden brown and set. Remove from heat and place on a wire rack. Let stand 10 minutes, then remove from the pan and cool completely. Enjoy!
Notes
- Pro tip: Use finely ground almond flour for best results. Do not substitute with almond meal as it contains the skin of the almonds and will lend a grainy texture.
- Use overripe, spotted bananas for best results. The more ripe your bananas are, the sweeter the muffins will be!
- If blueberries aren’t in season, use frozen blueberries, tossed in an additional tablespoon of almond flour.
- Muffins will keep at room temperature in an air tight container for 3 days. Place in the refrigerator to keep for up to one week, and reheat as needed.
- Almond flour banana muffins are also freezer friendly. Freeze for up to 3 months and thaw overnight in the refrigerator.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
35 Comments on “Almond Flour Banana Blueberry Muffins”
Thank you for this excellent recipe! It’s become a staple in our house since we went sugar free. I replace the maple syrup with brown sugar stevia. I add walnuts for extra protein, sugar free chocolate chips, then add blueberries to half the batter (my son isn’t a fan). We all eat them for breakfast and snacks! Moist and delicious!
Thank you for sharing your substitutions Heather and I’m so glad you’re enjoying the muffins! 🙂
I made this but it turned soggy as I think I messed up on the flour. I used 1 1/2 cup of almond flour instead of 2 1/2. Is there a way to fix it? Maybe turn it to a dump cake instead? I really don’t want to throw it in the garbage. I’d appreciate a response. Any kind 😔
I’m sorry but I’ve been out of town and didn’t see this until now. I’m sorry that happened! It was probably still edible?
Followed recipe to a T. They are delicious! My only issue is the texture. Even after baking them longer they are still a little wet and soggy. Is that normal?
I’m glad you found them delicious, but they should not be wet or soggy. It does sound like they were under baked. All ovens definitely vary, so I would definitely bake them until a toothpick inserted into the center comes out clean and they spring back when pressed gently with your finger.