Almond Flour Banana Blueberry Muffins
These Almond Flour Banana Blueberry Muffins are wholesome, naturally sweetened, and packed with banana and juicy blueberries. They’re made with almond flour, so they’re naturally gluten-free, grain-free, and dairy-free, and they come together in one bowl for 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 oat flour 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, grain-free version that’s sure to satisfy. I adapted this recipe from my almond flour banana bread, which has gotten rave reviews.
Almond flour makes these muffins special because it lends a moist, naturally rich texture, yet the muffins are still nice and fluffy. They’re also bursting with banana flavor and studded with juicy blueberries, which is one of my favorite combos.
If you love the banana blueberry combo as much as I do, be sure to try my gluten-free blueberry banana bread — it’s made with both oat and almond flours!
Why you’ll love this recipe:
- Almond flour blueberry 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, snack, or sweet treat, and they’re freezer-friendly.
Recipe ingredients
- Almond flour. This is a naturally gluten-free, lower-carb substitute for wheat flour. Be sure to use super fine almond flour for the best texture.
- Banana. Use overripe bananas with plenty of brown spots for the best sweetness and moisture.
- Maple syrup. Sub with honey as desired.
- Blueberries. Fresh or frozen blueberries may be used. If using frozen, don’t thaw them first to avoid streaking the batter.
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, filling each about ¾ full.
- Bake for 23–28 minutes, or until the tops are lightly golden brown and a toothpick inserted into the center comes out mostly clean.
Tips for Success
- Use super fine almond flour. Almond flour and almond meal are not interchangeable. Almond meal includes the skins and will make the muffins dense and grainy.
- Use very ripe bananas. The darker and spottier, the better. They add natural sweetness and moisture, which is especially important in grain-free baking.
- Don’t overmix the batter. Whisk just until the almond flour is incorporated, then gently fold in the blueberries to keep the muffins light and fluffy.
- Watch the bake time. Almond flour muffins brown quickly. Check them a few minutes early and remove when the centers are just set.
- Let them cool before removing from the pan. Because these are so moist, allowing them to cool in the pan for about 10 minutes helps them firm up and release more easily.
Recipe FAQs
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.
These muffins have a moist, slightly dense texture that is much different from dry and cakey wheat-based muffins. The fat content in the almonds also lends a naturally rich texture that set them apart.
Yes. You can use fresh or frozen blueberries in these almond flour muffins. If using frozen blueberries, do not thaw them first — fold them into the batter straight from the freezer to prevent the batter from turning purple.
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.
More almond flour 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.
41 Comments on “Almond Flour Banana Blueberry Muffins”
Followed the recipe exactly. I covered with foil after 26 minutes because they were really brown. I baked for another 4 minutes-still too wet in center. I keep a thermometer in my oven so I know the temp is correct 🤔
Would you mind tell me if you continued baking the muffins until they were done in the center, and if so how much longer? I have made these countless times and the muffins are done at the time frame that I’ve listed in the recipe card. I’m sorry they took longer for you.
These muffins are easy to put together! I found that they are wet in their texture. Is there something I did incorrectly? They still are tasty, thank you!
I’m glad you liked them! I have heard this from people before…I’m thinking they must be under-baked? I make them often and I haven’t run into this!
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.
The same happens to me
They look amazing from the outside but a bit wet and soggy inside too!
I just made these recently to make sure that the muffins came out ok and they were perfect. I’m at a loss as to what the problem could be except that they have to be under baked. How long did you bake them?