These blueberry banana almond flour muffins are sweetened with fruit and made with almond flour, making them a naturally gluten-free, lower carbohydrate and higher protein option. Perfect for a quick snack or breakfast on-the-go!
Delicious banana blueberry muffins made with almond flour. These nutritious muffins are gluten-free and fruit-sweetened. They’re a good source of protein and fiber and are perfect for a satisfying snack. Keep it simple or use different add-ins, such as chocolate chips or raspberries! I’m sharing plenty of substitution options below.
This recipe has consistently been in the top most popular recipes on the blog since it was originally posted in 2019. So many of you have tried it and said you loved it, which makes me so happy! Thank you for trying my recipes and for leaving your reviews and substitutions in the comments. If you’re new to the recipe, make sure to read the reviews if you want more substitution options.
Blueberry Banana Almond Flour Muffin Ingredients:
- Bananas: Use overripe bananas for the best results. This will help make the muffins naturally sweeter.
- Eggs: These will help with the texture of the muffins, but you can find the details for a vegan option below.
- Vanilla: Vanilla extract adds a touch of flavor to the muffins.
- Almond Flour: Make sure to use a superfine almond flour for the best results. This is the one that I use.
- Baking Powder and Baking Soda: These will help the muffins rise.
- Salt: This helps to enhance the flavors and balance the light sweetness of the recipe.
- Blueberries: Add fresh blueberries for the best results. You can use frozen blueberries, but the muffins will turn blue. I’m also sharing other add-in options below.
How to Make Almond Flour Muffins:
Here’s a simple step-by-step guide on how to make almond flour muffins:
- Getting Ready
Preheat the oven to 350°F. Line a muffin pan with muffin liners or use a silicone muffin pan for easy removal.
- Mix the Ingredients
Start by whisking together the mashed bananas, eggs and vanilla extract in a mixing bowl. In a different bowl, add the almond flour, baking soda, baking powder and salt. Stir the dry ingredients together, then transfer to the wet mixture. Stir everything together, including the blueberries.
Transfer the mixture to a muffin pan and bake for 30 minutes at 350°F.
Ingredient Substitutions and Additions:
- Change the Flavor: You can swap the blueberries for raspberries or chocolate chips (1/4-1/2 cup for the latter). Change the add-ins using what you have on hand and have fun with it! A combination of fruit and chocolate would be delicious too.
- Using Frozen Blueberries: If you don’t have fresh blueberries, you can use frozen blueberries, but keep in mind that the batter will be a bit blue.
- Make Simple Banana Muffins: You can also skip the add-ins and just make simple banana muffins.
- Add a Crunch: You can add nuts for a little crunch. Walnuts and pecans would work best.
Blueberry Banana Almond Muffins FAQ:
As you can imagine, this is not an overly sweet recipe. It is a fruit-sweetened recipe, which means that the muffins are just lightly sweet and are best served as a nutritious snack with nut/seed butter or jam. If you want to make them sweeter, you can try adding a touch of honey or maple syrup to the batter. Some readers have had success with adding approximately 2 tablespoons of honey. That being said, I haven’t tried it myself, so I can’t guarantee that the results will be the same in terms of texture. You can also try adding granulated sugar or chocolate chips for extra sweetness.
If you don’t want to add sugar to the batter, but would prefer a sweeter snack, I would recommend serving them with fruit jam or a bit of honey.Whether or not you find these muffins sweet enough will completely depend on your own preference!
Omit the eggs and add a splash of plant-based milk (approximately 1-2 tablespoons) to make the muffins vegan. The muffins won’t look as nice, but they’ll still be delicious! Some readers have also had success using a flax egg. To make a flax egg, combine 1 tablespoon of ground flax seeds with 2 tablespoons of water. Let it sit for a few minutes to thicken and use it in place of the eggs.
More Fruit-Sweetened Muffin Recipes:
- Fruit-Sweetened Carrot Cake Loaf
- Fruit-Sweetened Breakfast Banana Bread
- Fruit-Sweetened Peanut Butter & Jelly Muffins
- Blueberry Banana Almond Flour Muffins
- Fruit-Sweetened Apple Muffins
- Fruit-Sweetened Cardamom Blueberry Muffins
Almond Flour Muffins Video:
Blueberry Banana Almond Flour Muffins
- 3 medium overripe bananas, mashed
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/2 cups fine almond flour, spoon and leveled
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup blueberries
- Preheat the oven to 350°F. Line a muffin pan with muffin liners or use a silicone muffin pan for easy removal.
- In a medium bowl, whisk together all the wet ingredients. Set aside.
- In a second bowl, mix together all the dry ingredients, except for the blueberries. Transfer to the bowl with the wet ingredients and mix it all together until combined, without over mixing. Stir in the blueberries.
- Transfer to the muffin pan, making 12. The mixture will be thick, so to have a smoother looking muffin top, smooth them with lightly wet hands. Alternatively, you can transfer the mixture using an ice cream scoop.
- Bake for 30 minutes at 350°F. The muffins will be dark on the outside, but shouldn't be burnt.
- Let them cool completely and store them in an airtight container in the fridge or freezer.
If you make these blueberry banana almond flour muffins, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!
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