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
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 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:
- Blueberry lemon muffins
- Chocolate zucchini muffins
- Healthy carrot muffins
- Healthy pumpkin muffins
- Healthy zucchini muffins
- Morning glory muffins
- Raspberry muffins
- Strawberry banana muffins
- Vegan chocolate muffins by Running with Spoons
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
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
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.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.
**This recipe was originally published in September 2019. Step by step photos have been added and the text has been modified to include more recipe information and structured for better readability.
27 Comments on “Almond Flour Banana Blueberry 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!
Again! These are a winner! Even my non gF husband loves them! 🎉
Yay!! I’m so happy to hear that! 🙂
These are delicious and so satisfying! I added chopped walnuts and cinnamon just because I love both…fabulous recipe!! My hubby loves them with his morning coffee!
I’m so glad you love the muffins and thank you for your review! 🙂