Blueberry Banana Almond Flour Muffins

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!

Blueberry Banana Almond Flour Muffins stacked

As I’m typing this, we’re in a coffee shop, all cozy in Vancouver. We’re drinking coffee, getting ready for a full day exploring the city.

We made the drive yesterday, taking the long way through Whistler and Squamish. We drove 7 hours in the beautiful mountains and it was worth the few extra hours in the car. We ate vegan pizza at Virtuous Pie and walked along the beach before heading to our little cottage for the evening. Basically all my favorite things in one day.

I meant to share these almond flour muffins with you yesterday, but we left early in the morning and it completely slipped my mind. Sorry for making you wait one extra day for these. But they’re here now, just in time for your weekend baking plans.

blueberry banana almond flour muffins mixture in a bowl
blueberry banana almond flour muffins mixture in a bowl

I’ve been getting so many requests for almond flour recipes and I’m happy to finally share one. Well, technically these ice cream sandwiches were made with almond flour too.

As I’m a bit new to the almond flour game, I used this recipe from ifoodreal for inspiration. I modified the recipe a bit using what I had and they turned out so moist and perfect.

It’s as simple as mixing the dry ingredients together, the wet ingredients in a different bowl and then combining it all together. You can also use a blender if preferred. I don’t like cleaning that thing, so I went for a bowl.

Finally, you can omit the blueberries in the recipe for simple banana muffins. Even better, you can substitute the blueberries for chocolate and/or raspberries. Follow your heart. My heart says chocolate and blueberries next time.

Update: I realised a few months after posting this recipe that I had forgotten to add the eggs in the written recipe and had salt written twice… I’m not sure what happened here, but I blame it on being on vacation when I wrote this recipe. Surprisingly, many of you had tried this recipe and said it was good? If you tried it and didn’t like them, I’m sorry for my mistake! You might want to try them again. 😉

blueberry banana almond flour muffins in tins
blueberry banana almond flour muffins baked in pan
blueberry banana almond flour muffins in muffin liner
blueberry banana almond flour muffins with bite taken from it
blueberry banana almond flour muffin
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5 from 8 votes

Blueberry Banana Almond Flour Muffins

These blueberry banana muffins are made with almond flour, making them a naturally gluten-free, lower carbohydrate option and higher protein option. They're sweetened with bananas and blueberries and are perfect for a filling, yet healthy snack!
Course Snack
Cuisine gluten-free
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12


Wet Ingredients

  • 3 medium overripe bananas
  • 1 teaspoon vanilla extract
  • 2 large eggs

Dry Ingredients

  • 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 oven to 350F. Line a muffin pan with muffin liners or lightly grease.
  • 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 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 quite 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. 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.


You can omit the blueberries or try replacing them with raspberries or chocolate chips
Recipe inspired by ifoodreal.
You can also mix all the ingredients in a blender, which is how ifoodreal made them, but I opted for the old fashion bowl.
You can omit the eggs in this recipe and add a splash of plant-based milk to make them vegan. The egg version leads to a better looking muffin, but both are good tasting!

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!


    • Unsweetened Caroline

      Hi, I haven’t tried them with something other than bananas, but I’m guessing that if something would work, it would be applesauce. Just keep in mind that they may not be as sweet. Let me know if you try them!

    • Kate

      5 stars
      I added chopped dates and some maple syrup, these were delicious! & this was with 2 of the bananas being ripe but no browning. This was the first recipe I made off the site, I will be trying more.

  • Amal

    5 stars
    Just made these. They are super moist. Though they look toasty on the outside, they’re actually exceptionally moist.
    Very easy and quick to make. I followed the recipe exactly except that I added about 2 tablespoons of raw honey. I imagine they would’ve been too unsweetened otherwise because even with the honey they were not very sweet (makes sense since this is Unsweetened Caroline after all!) I had bananas and blueberries that I needed to use before they’d go bad, but next time I might try bananas and date pieces instead of the blueberries, since the recipe has room for some extra sweetening if desired. Thank you for the recipe!

    • Unsweetened Caroline

      Hi Amal, thank you for taking the time to share your feedback! I’m so happy you liked them! You’re right, they aren’t overly sweet as they don’t contain any added sugar. They’re definitely more of a snack/breakfast muffin and not a dessert. I’m sure they would be delicious with chopped dates. Enjoy!

  • Laure

    5 stars
    Super moist. Delicious. And I did find them enough sweet, really no added sugar needed. But I did not used paper cups and could not unmold them nicely

    • Nourished by Caroline

      Hi Laure, thank you so much for the feedback. I’m happy you liked them! And yes, paper molds certainly help. I find that it depends on the pan that you use. It’s something to keep in mind. Thank you and enjoy!

  • Juliana

    5 stars
    Hi Caroline, these were delicious, I didnt have almond flour so I used I cup of almond meal, and 1 1/2 cups of oat flour. And also had last egg in the fridge so I added 3 tbsp of apple sauce. They turned out fluffy and soft. Not sweet also kids approved 🙂 Thank you for your lovely recipes . Love following

    • Nourished by Caroline

      Hi Juliana, thank you so much for taking the time to leave your feedback! I’m so happy to hear you all liked it (and that it worked with these substitutions). I’m sure it will help others. 🙂 Enjoy!

  • Carmen Hawkins

    5 stars
    I tried your recipe as I am trying to find healthier options to foods that I like. This sugar free option takes a minute to get use to. I added a cup of chopped walnuts and a teaspoon of cinnamon as I like crunch. Next time, I will cut the cooking time and maybe add some applesauce or honey to sweeten it up These will work with my morning coffee.

    • Nourished by Caroline

      I’m happy you like them Carmen! They certainly aren’t your typical sweet muffin, but I’m happy you enjoyed them as a nutritious option. You can of course adapt it to your taste. Enjoy!:)

  • Sarah

    loooooved these and hubs and kids loved them too! I appreciate so much low sugar or no sugar and alternative recipes. Thank you!

  • Anne

    5 stars
    I just made these and they are so good! I added a teaspoon of cinnamon. Can you give us the nutrition information for these muffins?

  • Grace

    5 stars
    These are the best. I am diabetic and I have a lot of gluten free friends and they really enjoy these. I have given this recipe to 7 people so far. My husband and I make these on a regular basis and freeze them. They are my sweet treat with coffee at night. Thank you , Thank you

  • Sandra

    These are the best gluten free muffins I have had! Moist, tasty and just sweet enough. Fills me up for breakfast and I don’t worry about any added sugar. Fantastic! Thank you so much!

  • Michelle A Daigle

    5 stars
    I made this recipe exactly but added a tablespoon of raw honey to sweeten slightly. They are moist and delicious! Thank you for sharing this recipe.
    Does anyone know the points value for WW?
    Thanks again!

  • Burcu

    I love this recipe! Thank you so much. Simple, healthy and so so delicious. I added some orange zest and cinnamon.

    • Nourished by Caroline

      Hi Sarah, sorry for the late reply! Yes, you can use frozen blueberries, just keep in mind that it will make the muffins blue. I would just recommend making sure you’re using frozen blueberries without much ice around them as that could add extra liquid to the recipe and affect the texture. I hope this helps!

  • C Swanson

    I do not generally even try to make gluten items but I did have almond flour in my pantry. Wow these were the most moist muffins I have ever made. Delicious and my daughter in law is gluten free so I sent her the recipe right away. Thank you for sharing!

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Nourished by Caroline

I’m Caroline, a registered dietitian located in Kelowna, British Columbia. I focus on plant-based nutrition and intuitive eating. I believe in living a balanced life, while eating the food you love. Learn more about my practice here or book an appointment today!