Almond Flour Blueberry Banana Muffins are healthy, nutritious almond flour muffins packed with banana and studded with juicy blueberries.  They come together in just one bowl, and they’re dairy-free, gluten-free and paleo!

stack of almond flour blueberry muffins on a wire rack

Well here we are.  Labor Day is over, and fall is staring us in the face.  I actually love this time of year, because there’s an amazing fusion of summer and fall produce.

Before blueberries are completely out of season, I hope you make these Almond Flour Blueberry Banana Muffins.  

If they’re already out of season, don’t let that stop you!  Frozen blueberries work perfectly well too. 🙂

front view of almond flour blueberry banana muffins on a wire rack cooling

If you’ve followed along here for a while, you’ve seen a major shift in the way that I bake.  Two years ago I was diagnosed with irritable bowel syndrome (IBS), so I follow a gluten-free diet 95% of the time.

Learning to bake gluten-free has been fun, and I honestly don’t miss wheat…unless we’re talking pizza, homemade bread and cupcakes. 🙂

I love baking with oat flour, but it’s nice to change things up and bake with almond flour.  My Greek almond cookies and chocolate dipped almond horn cookies are some of our favorites!. 

I adapted this almond flour muffin recipe from my gluten free banana bread.  These muffins are hearty, fluffy and loaded with juicy blueberries and banana flavor!

3 almond flour blueberry banana muffins stacked up with blueberries around them

What does almond flour do in baking?

If you’ve never baked with almond flour, you’ll be surprised how versatile it is in baking.  You can bake anything from cookies and brownies to pie crusts and cakes.  

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.

Does almond flour taste the same as regular flour?

Baked goods made with almond flour have a nutty flavor and heartier texture that sets them apart from baked goods made with regular flour.

Is baking with almond flour healthy?

If you’re looking to minimize your grains and gluten, almond flour is a great option. 

It’s a low carb, grain-free alternative that’s a staple in the paleo and keto diets.  

Almonds contain many health benefits as they’re high in protein, vitamins, minerals, fiber and are anti-inflammatory. 

overhead shot of almond flour blueberry banana muffins on a wire rack

Which almond flour is the best?

The best almond flour for baking is super fine almond flour.  I don’t recommend using almond meal as it’s a coarser grind and won’t yield the same results.

I highly recommend purchasing super fine almond flour at Costco, it’s so much more cost effective!

How to make this recipe

I love how easy these almond flour blueberry muffins are to make.  There are minimal ingredients, and they come together in just one bowl!

almond flour blueberry banana muffins process collage

  • Preheat the oven to 350 degrees.  Line a standard muffin pan with paper liners or grease the muffin cups well with oil.
  • 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, then gently fold in the blueberries.
  •  Divide the batter evenly between the (12) muffin cups and bake for 23-28 minutes, or until lightly golden brown and set.
  • Cool in the pan for 10 minutes, then remove and cool completely on a wire rack.

Recipe notes

  • 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.
  • If blueberries aren’t in season, use frozen blueberries, tossed in an additional tablespoon of almond flour.  Omit the blueberries for almond flour banana muffins.
  • Almond flour blueberry muffins are also freezer friendly.

stack of almond flour blueberry muffins with a bite out of top muffin

See all of my Gluten-free Recipes.

More muffin recipes you’ll love:

If you make this recipe I’d love to hear from you!  Leave a comment and rating below, or tag me @flavorthemoments on Instagram!

Three almond flour blueberry muffins stacked on a wire rack

Almond Flour Blueberry Banana Muffins

Almond Flour Blueberry Banana Muffins are easy almond flour muffins that come together in minutes with just one bowl.  These muffins are dairy-free, gluten-free and paleo friendly!
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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

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.
  • 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.
  • 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

  • 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.
  • If blueberries aren't in season, use frozen blueberries, tossed in an additional tablespoon of almond flour.  Omit the blueberries for almond flour banana muffins.
  • Almond flour blueberry muffins are also freezer friendly.

Nutrition

Serving: 1g, Calories: 239kcal, Carbohydrates: 18g, Protein: 6g, Fat: 17g, Saturated Fat: 2g, Polyunsaturated Fat: 15g, Cholesterol: 31mg, Sodium: 145mg, Fiber: 4g, Sugar: 10g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!

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