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

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.

What you need: Overripe bananas, eggs, vanilla, almond flour, baking powder, baking soda, salt and blueberries.

How to Make Almond Flour Muffins:

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. Enjoy!

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

Ingredient Substitutions and Additions:

Make it Vegan: 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!

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.

Can You Adjust the Sweetness of the Muffins?

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! I personally find them perfect when served with jam. They’re also good on their own if that’s your preference!

More Fruit-Sweetened Muffin Recipes:

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 10 votes

Blueberry Banana Almond Flour Muffins

These blueberry banana muffins are made with almond flour, making them a naturally gluten-free, lower carbohydrate 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

Ingredients

Wet Ingredients

  • 3 medium overripe bananas, mashed
  • 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

Instructions

  • 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.

Notes

This recipe is inspired by ifoodreal.
For vegan muffins, omit the eggs and add 1-2 tablespoons of plant-based milk.
You can swap the blueberries for raspberries or a handful of chocolate chips. Change the add-ins using what you have on hand.
You can use frozen blueberries, but keep in mind that the batter will be a bit blue.
You can skip the add-ins and keep it simple by making banana muffins.
You can add nuts for a little crunch. Walnuts and pecans would work best.
You can also mix all the ingredients in a blender, which is how ifoodreal made them, but I opted for the old fashion bowl.

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!

38 Comments

    • 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!

  • Karina

    5 stars
    Great muffins followed the exact recipe and just added chopped Walnuts! Delicious! Thanks so much for the recipe. 🙂

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WELCOME!

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!