Paleo Blueberry Muffins (made with almond flour!)

Make a batch of these sugar-free, paleo blueberry muffins for snacks this week, or freeze some to keep them around longer.

You really do need these paleo blueberry muffins in your life. They’re made with simple, good-for-you ingredients like almond flour, eggs, bananas, and blueberries, but somehow still taste just as good as a classic bakery-style muffin. The bananas add natural sweetness (no added sugar here!), and a gentle hint of lemon brings out the blueberry flavor in the best way.

They’re especially lovely with fresh summer blueberries, but frozen ones work beautifully, too, so you can keep the muffin magic going all year long. Even better, they keep well for several days on the counter and freeze like a dream—making them perfect for busy mornings, snacks, or a little something with your coffee.

Using almond flour for muffins

Almond flour is by far my favorite gluten-free flour. I love that it’s grain-free, so I feel good when I eat it. While it is definitely different than regular flour, if you know how to use it, it makes baked goods delicious.

Typically, almond flour requires a stronger binder. That’s why you’ll find four whole eggs in this recipe. The bananas serve a dual purpose, adding sweetness and helping bind the almond flour.

Almond flour muffins have the best texture. They’re less dense and cakey than regular muffins, and because of that, they’re so much tastier. As a bonus, they’ll keep you feeling full for a long time.

If you don’t regularly keep almond flour on hand, you might be wondering what to do with the rest of the bag. Don’t worry, I’ve got you covered. Here are my favorite recipes that use almond flour:

• Almond Shortbread Cookies
• Chocolate Almond Thumbprint Cookies
• Paleo Berry Banana Bread with Lemon Glaze
• Flourless Molten Chocolate Lava Cakes

Tap stars to rate!

4.98 stars (42 ratings)

Paleo Blueberry Muffins (made with almond flour!)

Prep: 10 minutes mins

Cook: 30 minutes mins

Total: 40 minutes mins

Rate Recipe Print

• Pin

Remove Ads

Make a batch of Paleo Blueberry Muffins (gluten-free!) for snacks this week or pop some into your freezer to keep them around longer. They are a true sugar-free family hit!

12

Ingredients

• ▢ 2 tablespoons coconut oil (melted)
• ▢ 4 medium ripe bananas
• ▢ 4 large eggs
• ▢ 2 tablespoons freshly squeezed lemon juice (from ½ lemon)
• ▢ 1 tablespoon lemon zest
• ▢ 1 teaspoon vanilla
• ▢ 2 ¼ cups almond flour
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon sea salt
• ▢ 2 cups fresh blueberries (divided (see notes))

Instructions 

• Preheat your oven to 350 degrees. Line a 12-cup muffin tin with liners. Melt the coconut oil in a small pan over medium heat, if needed.
• In a large mixing bowl, mash the bananas with a fork. Add the melted coconut oil, eggs, lemon juice and zest, and vanilla and whisk to combine. Add the almond flour, baking soda, and salt and whisk well. Fold in 1 ½ cups of the blueberries.
  2 tablespoons coconut oil, 4 medium ripe bananas, 4 large eggs, 2 tablespoons freshly squeezed lemon juice, 1 tablespoon lemon zest, 1 teaspoon vanilla, 2 ¼ cups almond flour, 1 teaspoon baking soda, ½ teaspoon sea salt
• Divide the batter between the muffin liners, filling them all the way to the top. Add the remaining ½ cup of blueberries to the tops of the muffins.
• Bake for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool on the counter for 5 minutes then carefully remove the muffins from the tray and place them on a cooling rack to cool completely.

Notes

If using frozen blueberries, make sure they are completely thawed and drained of any liquid before you use them.

Make sure to let the muffins cool completely before removing the liners. If you try while they’re still warm, they tend to stick. Once the muffins are cool, the liners will come off easily.

Nutrition

Serving: 1 muffin, Calories: 213kcal (11%), Carbohydrates: 17g (6%), Protein: 7g (14%), Fat: 15g (23%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 62mg (21%), Sodium: 212mg (9%), Potassium: 187mg (5%), Fiber: 4g (17%), Sugar: 8g (9%), Vitamin A: 129IU (3%), Vitamin C: 7mg (8%), Calcium: 58mg (6%), Iron: 1mg (6%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.