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.
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
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
fantastic recipe! i added cinnamon and vanilla and baked it as a loaf. smelled amazing even before it went in the oven!
Can I use frozen blueberries or do they have to be fresh ones?
Yes, either will work 🙂
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!
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
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
Just made these and they were beyond delicious! Amazingly moist! Thank you!
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 🙂
what brand of almond flour do you recommend? I have heard that some recipes will not work with certain brands.
search on “baking with almond flour”
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?
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.
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!
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!
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!
So good to know they work. I’ve been thinking about adding flax seeds to my muffins and breads as well! Thanks for sharing!
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!
Glad I could help :). Feel good!
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 🙂
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!
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/
I would like to know cholesterol and carbohydrates amounts in these recipes.
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.
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!
Funny – I tried it once with the same experience. I’ll have to try them again sometime with a different recipe.
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 🙂