Healthy Blueberry Banana Muffins
Healthy Blueberry Banana Muffins are hearty, nutritious and packed with banana and juicy blueberries. They come together in just one bowl, and there’s no refined sugar, dairy or gluten!
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. 🙂
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!
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.
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 healthy banana blueberry bread
I love how easy these muffins are to make. There are minimal ingredients, and they come together in just one bowl!
- 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.
See all of my Gluten-free Recipes.
More muffin recipes you’ll love:
- Blueberry lemon muffins
- Flourless banana muffins
- Healthy pumpkin muffins
- Morning glory muffins by Running with Spoons
- Strawberry banana muffins
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Healthy Blueberry Banana Muffins
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
Equipment
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
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
23 Comments on “Healthy Blueberry Banana Muffins”
I’ve experimented a lot with almond flour this year. You’re right, it is versatile! These muffins look so good, Marcie. I will definitely be trying them soon. Blueberries are still on sale here 😉
I know you’ve been creating a lot of wonderful almond flour recipes too! And blueberries aren’t on sale here any more so it’s frozen or nothing! 🙂
PS – thank you for including my recipe! 🙂
You’re very welcome!!
I’m always up for trying a new muffin recipe, as I make healthy muffins all.the.time! I’m a fan of almond flour too so I’ll definitely be trying these soon.
We can’t get enough muffins over here, and it sounds like you feel the same way! Hope you love them Nicole!
You know I love a good grain-free recipe, and I really enjoy baking with almond flour! These muffins look like they have a great texture. I’ve run out of blueberries so I’ll have to give them a try with chocolate chips!
I just made these. I used 2 c almond flour and 1/2 c teff flour, plus left out the maple syrup. My kid is gobbling them up! Thank you!
Nice idea to add teff flour — I’m going to try that next time! Glad your kid likes them!
I Changed the recipe a bit. Not sure how it will taste. I used melted vegan margarine for one. Used
1 cup gf flour plus 1/2 cup cassava as well as almond. Needed to add a cup of milk or milk alternative almond milk. Batter was too thick. Also used monk fruit for sweetener.We will see how it comes out. If Tate’s good I will add either Keizer or milk next time.
I’d love to hear how it turns out Joyce!
I was blessed with a good amount of blueberries and didn’t want them to go bad so I looked up several grain free, healthy recipes and chose this one, and I’m glad I did! The muffins are delicious thank you!
I’m so glad to hear that you enjoyed them Anita! Thanks so much for the feedback. 🙂
Would frozen blueberries work?
Yes, just be sure to thaw them and blot them dry first.
I love these muffins! I’m already on my second batch! Do you have a recipe for a lemon poppyseed muffin or could you do lemon poppyseed with this base?
I’m so glad you like them! This recipe should work fine if you omit the bananas and blueberries and add 2 additional eggs and lemon zest it should work, but I’d need to test the recipe. I think I have a new recipe idea! 💛
Made these muffins with little change. I used 3 dates instead of Maple syrups and frozen blueberries worked well with it. My kids asked for more, they loved the muffin. Great recipe. Thank you 🙏
I’m so glad they worked for you — thanks for taking the time to leave your feedback!
delicious! Didn’t have 3 bananas so added a bit more maple syrup. I also didnt have enough almond flour so used 1.5 cups almond flour and 1 cup whole wheat. batter was thick so had to use almond milk to thin it out. overall was excellent and my lil one ate it too!
I’m glad the recipe came out well with your changes and thank you for the feedback!
These are delicious. Left out the blueberries . Place bananas in blender to completely mix up. Just the right amount of sweetness! Will make again! Thank you!
Thank you for leaving your feedback!