These Paleo Banana Blueberry Muffins are moist, sweet, and make the perfect quick snack or easy breakfast. They’re gluten-free, grain-free and sweetened only with bananas – they also freeze super well, so they’re great for meal prepping!
Ingredients:
4 bananas (2½ cups mashed or 575 grams)- 4 eggs
- ½ cup (140 grams) almond butter (or nut butter of choice)
- 3 tablespoons coconut oil, melted
- ½ cup (75 grams) coconut flour (see Notes)
- ½ teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup blueberries
- Line a muffin tin with muffin liners and preheat the oven to 350ºF.
- In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and nut butter until fully combined.
- Add the coconut flour, cinnamon, baking soda, baking powder, and sea salt to the wet ingredients and mix well. Fold in the blueberries.
- Pour the batter into the prepared pan and spread it evenly.
- Bake in the preheated oven for about 11-13 minutes for mini muffins or 22-25 minutes for regular sized muffins, or until a toothpick inserted into the center comes out clean.
- Remove from oven and allow in the pan for 10 minutes, and then remove from pan and let cool completely on a cooling rack.
Notes
Recipe adapted from my Paleo Chocolate Chunk Banana Bread
If you’re using frozen blueberries or if your batter seems a little too thin, you can add up to another tablespoon of coconut flour to help absorb extra moisture.
If you’re using frozen blueberries or if your batter seems a little too thin, you can add up to another tablespoon of coconut flour to help absorb extra moisture.
credit:bakerita.com