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Banana Blueberry Muffins

September 20, 2009 by Erica 29 Comments

Banana Blueberry Muffins

Almond flour makes great muffins. Here is a current favorite, based on this banana bread recipe. Protein rich, gluten-free, and naturally sweetened. Geez, I sound like a commercial.

We are coming to the end of blueberry season here, so if you don’t have fresh blueberries, frozen berries work well too. Trader Joe’s has organic wild blueberries in the frozen food section. I also added extra blueberries and chopped, candied walnuts to the top of each muffin.

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Banana Blueberry Muffins {almond flour}

I updated this recipe on 3/29/2021. It used to have up to 3 tablespoons of unsalted butter or coconut oil, melted. Feel free to add some or all of it back in if you'd like a moister muffin and slightly denser muffin.
Servings: 8 muffins
Calories: 301kcal

Ingredients

  • 1/4 cup honey
  • 2 large eggs
  • 2 very ripe bananas
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 cups blanched almond flour
  • 1 cup blueberries
  • 2 tablespoons walnuts chopped
US Customary - Metric

Instructions

  • Preheat your oven to 310°F.
  • Mix all the wet ingredients (except for the blueberries) together in a bowl until well blended.
  • Add dry ingredients and mix well again.
  • Add the blueberries and fold in with a spoon or spatula.
  • Add muffin liners to a muffin baking pan, and then add batter to each liner.
  • Bake for 30 minutes, or until a toothpick comes out clean from a muffin. I wait until they are brown on top.
  • Cool and enjoy. I store these in the refrigerator, but you can store them outside for a few days, covered. They're great toasted for a few minutes.

Nutrition

Calories: 301kcal | Carbohydrates: 26g | Protein: 10g | Fat: 20g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 267mg | Potassium: 154mg | Fiber: 5g | Sugar: 15g | Vitamin A: 97IU | Vitamin C: 4mg | Calcium: 86mg | Iron: 2mg
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Filed Under: Dairy Free, Desserts, Gluten-Free, Lactose Free, Paleo, Plant-based, Quick & Easy, Snacks, Specific Carbohydrate Diet (SCD), Vegetarian Tagged With: almond flour, bananas, blueberries

Previous Post: « Brownie Ice Cream Cake
Next Post: Chicken Pot Pie »

Reader Interactions

Comments

  1. Lindsey

    March 16, 2023 at 9:29 am

    Is it possible to omit the walnuts and the recipe still be OK?

    Reply
    • Erica

      March 16, 2023 at 9:53 am

      Hi Lindsey, yes, absolutely!

      Reply
      • Lindsey

        March 16, 2023 at 6:27 pm

        Thanks so much!

        Reply
  2. andrea

    April 13, 2013 at 12:01 pm

    fantastic recipe! i added cinnamon and vanilla and baked it as a loaf. smelled amazing even before it went in the oven!

    Reply
  3. natlee

    February 20, 2013 at 6:27 pm

    Can I use frozen blueberries or do they have to be fresh ones?

    Reply
    • Erica

      February 20, 2013 at 11:10 pm

      Yes, either will work 🙂

      Reply
  4. Sarah

    June 23, 2012 at 9:39 pm

    So delicious!!!! Just made them and couldn’t stop eating! Every recipe I have made from your website has turned out amazing, thank you so much for helping the transition to gaps foods for the inexperienced baker. Your website has helped me to realize I can be a good cook! Thank you!

    Sarah

    PS- the recipe says bake at 310, I made mine at 350, assuming the 310 was a typo and they were perfect!

    Reply
    • Erica

      June 23, 2012 at 10:53 pm

      so happy you are enjoying baking! thanks for the feedback on the oven temp. I’m going to test some baked goods with a higher temp in the near future since I’ve been told this before. Best wishes, Erica

      Reply
  5. Lisa Bishara

    June 2, 2012 at 11:06 am

    Hi,

    Finally a simple ingredient healthy recipe. Have not tried it yet but will do! Thanks. Only thing is I would like to use buckwheat flour instead of the almond flour. Think it will work?

    Thanks,
    Lisa

    Reply
  6. Heather

    May 26, 2012 at 6:18 am

    Just made these and they were beyond delicious! Amazingly moist! Thank you!

    Reply
  7. Erin

    April 24, 2012 at 11:44 am

    I have been eating these for breakfast over the last couple of weeks. I freeze them and take one out, zap it for 30 seconds, and I’m happy the rest of the day 🙂

    Reply
  8. spencer

    April 4, 2012 at 6:28 pm

    what brand of almond flour do you recommend? I have heard that some recipes will not work with certain brands.

    Reply
    • Erica

      April 6, 2012 at 11:00 pm

      search on “baking with almond flour”

      Reply
  9. Heldy

    September 6, 2011 at 11:09 am

    Hi Erica! I would love to try these because my daughter loves blueberries…but she is highly allergic to all nuts. Would I be able to substitute the almond flour for regular or wheat flour? If so how much?

    Reply
    • Erica

      September 6, 2011 at 11:13 am

      The ratio might be pretty close to the same – I’d say try the same measurements for flour and the rest of the ingredients. I haven’t tried it though, just fyi.

      Reply
  10. Shalonne

    March 10, 2011 at 8:21 am

    Hi, I made these again today and I tried substituting 1 cup of the almond flour with coconut flour. The batter came out more like a cookie dough instead of a creamy batter. I added two apples worth of applesauce that I processed in my vitamix but that did not help much. I was afraid to add much more as I do not know how to determine how much baking soda to use per overall amount of ingrediants. Does using coconut flour change the amount of liquid needed in a recipe?

    Normally, when I make these, I double the recipe and make breads but this time I used just the single amount and did make muffins so there were no other alterations made to the recipe so I can’t figure out what happened. They came out tasty but just oddly textured.

    Thanks!

    Reply
    • Jocelyne

      May 21, 2012 at 1:29 pm

      I attempted to substitute coconut flour as well for another recipe and did not get good results. Was told that coconut flour acts like a sponge and absorbs all the wetness from the recipe. Those recipes that use coconut flour do not need that much to yield 8-12 muffins. Coconut flour is not one that you can play around with in recipes! Live and learn I guess huh. We ended up eating my batch of “screwed up muffins” in a bowl with almond or coconut milk to help with the dryness!

      Reply
  11. Shalonne

    February 8, 2011 at 2:24 pm

    Hi! I made these today with some left over pureed butternut squash I had. I make them as loaves instead of muffins and I double the recipe. I also added cinnamon to the batter and a little flax. Thanks again for the great recipe!

    Reply
    • Erica

      February 8, 2011 at 5:54 pm

      So good to know they work. I’ve been thinking about adding flax seeds to my muffins and breads as well! Thanks for sharing!

      Reply
  12. Denise

    February 1, 2011 at 11:47 pm

    I have been on a low starch diet for 3 years now. I found your pizza crust recipe and had been making that. It made me feel like I could eat pizza again. I made these muffins and they were delicious. I made the coconut chocolate cupcakes and they are like real cake. Thank you for helping me!

    Reply
    • Erica

      February 2, 2011 at 8:12 am

      Glad I could help :). Feel good!

      Reply
  13. Erica

    November 17, 2010 at 8:46 pm

    Melissa – awesome. I was just looking at this recipe thinking I could modify it to be apple muffins:http://www.davidlebovitz.com/2010/11/dorie-greenspan-french-apple-cake-recipe/
    Great minds think alike 🙂

    Reply
  14. Melissa

    November 17, 2010 at 8:31 pm

    I used this recipe as a foundation for making apple cinnamon muffins and they were DELICIOUS! I subbed 1 cup of apple sauce for the bananas and 2 cups fresh finely diced apples for the blueberries and added 1 heaping teaspoon of cinnamon. YUM!

    Reply
  15. Erica

    March 17, 2010 at 7:37 am

    Nancy, I’m not able to provide this info accurately, however you can use a website like this one to figure it out: http://www.nutritiondata.com/

    Reply
  16. Nancy

    March 16, 2010 at 7:26 pm

    I would like to know cholesterol and carbohydrates amounts in these recipes.

    Reply
  17. Cathy

    December 30, 2009 at 2:10 pm

    I made these the other day and they were delicious! Mine did not hold up well, though–I recommend freezing them and just defrosting them as you want to eat them.

    Reply
  18. Danielle

    December 6, 2009 at 2:36 pm

    I had left over pumpkin puree from Thanksgiving so I made one batch as the recipe called, and then substituted the banana for pumpkin for the second batch. I added cinnamon, ground clove, and some nutmeg and they are delicious! I think I’ll try walnut flour next time with the pumpkin to get a more nutty flavor. Thinking of throwing in some of my extra homemade SCD legal Cranberry sauce as well!

    Reply
  19. Erica

    September 20, 2009 at 9:25 pm

    Funny – I tried it once with the same experience. I’ll have to try them again sometime with a different recipe.

    Reply
  20. Hänni

    September 20, 2009 at 5:02 pm

    I just had a disastrous first go with making coconut flour muffins. Yours look scrumptious. I think I need to try the almond flour version 🙂

    Reply

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    Hi Lindsey, yes, absolutely!
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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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