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+ servings
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.

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