Paleo Blueberry Muffins
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!
Hello, sweet and deliciously sugar-free paleo blueberry muffins! You are the perfect addition to our Back to School Snack Week.
Why you need these paleo blueberry muffins in your life
- They are made with all good for you ingredients. I'm looking at you, almond flour, eggs, bananas, and blueberries.
- Even those the ingredients are stellar, these muffins taste as good as any regular blueberry muffin.
- Fresh summer blueberries make these extra special. But frozen blueberries can keep the muffin party going all year round.
- They last for several days on your counter or a month or more in your freezer.
- The gentle lemon flavor works so well with blueberries.
- They're sugar-free! That's right, you won't find even a sprinkle of added sugar. But since bananas are naturally sweet, the muffins are sweet, too!
How to make gluten-free blueberry muffins
Making almond flour blueberry muffins is super easy. It's a one-bowl muffin recipe that will take you 10 minutes to get into the oven and your kitchen will be cleaned long before they come out of the oven.
- Melt some coconut oil in a small pan or in a microwave. You can skip this step in warm weather if your coconut oil is already liquid.
- Mash some ripe bananas in a big bowl then whisk in the wet ingredients and then the dry ingredients.
- Spoon the batter into 12 muffin cups, making sure you fill them all the way to the brim. Almond flour muffins don't expand the way regular muffins do so you want them nice and full to start with.
- Let them hang out in your oven until they are fully cooked. You can test this by inserting a toothpick into the center of a muffin. If it comes out clean, or with only a few dry crumbs, then your muffins are ready!
- Let them cool completely before eating them. If you jump the gun, the muffins tend to stick to the liners. If you wait patiently, the liners will peel away clean.
That's it! You've just made yourself a batch of paleo blueberry muffins!
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 more of a binder. That's why you'll find 4 whole eggs in this recipe. The bananas do double duty and add sweetness and help 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 an added bonus, the protein in them keeps you feeling full for a long time.
If you don't regularly keep almond flour around the house, you might be wondering what you're going to do with the rest of the bag. Don't worry I've got you covered!
Favorite sweet almond flour recipes
- Almond Shortbread Cookies
- Chocolate Almond Thumbprint Cookies
- Paleo Berry Banana Bread with Lemon Glaze
- Flourless Molten Chocolate Lava Cakes
Favorite savory almond flour recipes
And if you're looking for a good deal on bags of almond flour, I find that Costco has the best prices. 🙂
Remember to subscribe to THE ENDLESS MEAL'S NEWSLETTER for FREE to get healthy and delicious recipes each week + our cookbook!
Favorite paleo muffin recipes
- Coconut Almond Paleo Breakfast Muffins
- Paleo Apple Cinnamon Muffins
- Triple Chocolate Paleo Banana Muffins
- Chocolate Almond Flour Protein Muffins
- Egg Sausage Breakfast Muffins
Paleo Blueberry Muffins
If you love this recipe as much as we do, let us know with a 5-star rating!
- 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)
- 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.
Thank you, delicious!
Do you have the nutritional information breakdown of this recipe somewhere?
The nutritional info is at the bottom of the recipe card. 🙂
These sound good. Can you use frozen bananas, I guess you would just completely thaw them before adding?
Thawed bananas work great!