These gorgeous blueberry banana muffins are grain-free and dairy-free making them a healthy little dessert or a snack. The fruit and healthy fats keep them moist, fluffy and super yummy. The best part? They are so easy to make.
Whenever I have a few leftover ripe bananas around, I make my paleo banana bread or my pancakes, but recently I’ve started making these blueberry muffins. I’ve made the first small batch as a test and after it got a round of approvals, I have made these a few times in larger quantities.
These paleo muffins are super easy to make and they are great to take to work in your lunch box or have in the house as an occasional treat.
A NOTE ON MUFFIN INGREDIENTS
- Almond meal is the same as ground almonds or almond flour. Other ground nuts can be used.
- If not using coconut flour, add more almond meal as well as 1/2 cup of tapioca flour or other non-grain or gluten-free flour of choice.
- Dates and honey can be omitted to make this less sweet – this is a personal choice.
- Raspberries or chopped up strawberries can be used instead of blueberries.
HOW TO MAKE THESE PALEO MUFFINS
Making these healthy banana and blueberry muffins is SO EASY! Simply blend together the wet ingredients such as eggs, banana and oil, then stir in the flours and blueberries and your batter is ready.
Distribute the batter between muffin casings and bake for 25-30 minute. See full ingredients and timings in the recipe card below.
MORE HEALTHY & PALEO BAKING RECIPESPrint
These delicious and healthy paleo muffins are made with banana and blueberries and are perfect for a snack or a treat. These keep well and freeze beautifully.
- 3 large ripe bananas
- 4 whole eggs
- 1/2 tablespoon vanilla essence/extract
- 3 tablespoons coconut oil (measure while solid, it will still blend in the mixture)
- 4 Medjool dates (pitted and soaked in warm water for 10 minutes)
- 1 tablespoon honey (optional, leave out if you prefer less sweet muffins)
- 2 cups almond meal/ground almonds (almond flour is the same)
- 1/3 cup coconut flour
- 2/3 teaspoon gluten-free baking powder
- 1/2 cup fresh blueberries (or other berries)
- 12 large muffins paper casings
Preheat the oven to 175 C / 350 F.
Add the wet ingredients to a food processor/blender. Process until well fairly smooth. It’s okay if some of the dates are not completely ground up, this will add a little texture. The same with coconut oil, if using at room temperature, it’s fine if there are little lumps floating inside. These will melt into the batter, while the muffins are baking.
Transfer the wet mixture into a bowl. Add the dry ingredients and stir through really well, but don’t over mix it. The mixture will thicken as it stands for a minute (coconut flour will absorb some of the moisture). Finally, add the blueberries and mix through well.
Place 12 paper muffin casings inside two small muffins trays or one large one. If the muffin casings are not non-stick, spray them lightly with oil. If not using muffin casings at all, make sure to pre-grease the muffin tray with coconut oil or butter. Distribute the mixture between muffin casings, about 2 + 1/2 heaped tablespoons per muffin (I filled mine to the top). Make sure the blueberries are evenly distributed.
Place both trays in the oven: one on the bottom and one in the middle. I try not to place the tray too close to the top to avoid burning. Bake for 15 minutes, then rotate the trays between the shelves and bake for a further 10 minutes. Total cooking time about 25-30 minutes.
Remove the muffins and let them cool down in the trays before pulling them out.
If you would like to make the muffins less sweet, leave out the dates and honey. The bananas and blueberries will add enough sweetness that way.