Paleo Blueberry Banana Muffins taste just like a bakery muffin but are healthy! Paleo, gluten-free, dairy-free & refined sugar free! Plus they’re freezer-friendly, so they’re a great make-ahead breakfast!

This post was written in partnership with Barney Almond Butter. As always, all opinions are my own! 

It’s blueberry season and I seriously couldn’t be more excited! Bring on the pies, crisps, cobblers, coffee cakes, and of course muffins.

Seriously, is there a more classic breakfast baked good than a delicious healthy blueberry muffin? However, I think we can all agree that most muffins are just bald cupcakes {right}. And while I’m not complaining about cake for breakfast, I have found that starting the day that way usually leads to an afternoon grump-fest.

However, if you make these Paleo Blueberry Banana Muffins you can have your cake and not regret it too. They are paleo, gluten-free, dairy-free and have zero refined sugar…but taste like a delicious bakery muffin! Plus with ingredients like almond butter and almond flour, they are high in protein and will keep you full much longer than their sugar-laden counterparts.

I’ve mentioned before that I almost always have some type of healthy muffin on hand in the freezer for easy weekday breakfasts! {Give these, these, or these a try}! So in order to be share-worthy, a muffin recipe must be freezer-friendly {in my opinion}!  These Paleo Blueberry Muffins definitely pass that test! They freeze beautifully and reheat really well!

This Paleo Blueberry Muffin recipe totally makes me miss blueberry season in the Midwest. We would always drive up to Michigan and stop in at a blueberry farm. We’d buy at least 20 lbs of blueberries to bring back to IL with us. We’d eat 10 lbs within days {no joke}, and freeze the rest to use in baking, smoothies, and to snack on all year long.

We tried blueberry picking once. I was pregnant with Bethany. It was hot. I was super nauseous. Blueberries are small. Seriously, we picked for hours and only got like 5 lbs of berries. After that day we decided we would stick to apple picking in fall, and leave the blueberry picking to the professionals! 😉

How to make Paleo Blueberry Banana Muffins

These Paleo Blueberry Banana Muffins are SO easy to make!

1. Melt the ingredients. You don’t want to heat up the banana, so make sure you melt the almond butter and coconut oil together before adding it!
2. Make it into bread! You can make this into blueberry banana bread if you’d like! Just bake in an 8×4 or 9×5″ loaf pan for 35-45 minutes!
3. Measure dry ingredients first! Whenever I make baked goods of any kind, I always measure the dry ingredients first because I don’t want to have to wash my measuring cups/spoons until I’m done baking! That might seem like common knowledge, but the wet ingredients are almost always listed first in a recipe, so I just thought I’d throw out that little tidbit for ya’ll! 😉

Paleo Blueberry Banana Muffins: Substitutions

As always, I think this recipe is the absolute best as it’s written. If you’ve experimented with Paleo baking at all, then you know that the ratio and types of flours used is critical to a good outcome. So here are some potential substitutions:

• Coconut oil: butter or ghee can be used in place of coconut oil.
• Maple Syrup: Honey or any other liquid sweetener can be used in place of maple syrup. If your bananas are very ripe and sweet, you could even omit the maple syrup all together if you like your muffins on the less-sweet side!
• Almond butter: Any nut or seed butter can be used in place of almond butter. The two I would recommend most highly are almond or cashew butter.
• Fresh blueberries: I made one batch of these Paleo Blueberry Banana Muffins with frozen blueberries and one with fresh. The muffins made with fresh blueberries rose much better and looked prettier, however they both tasted the same! If you choose to use frozen blueberries, you will need to increase the baking time. You can also substitute chocolate chips, nuts, etc. if blueberries aren’t your jam.

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Paleo Blueberry Banana Muffins

Paleo Blueberry Banana Muffins taste just like a bakery muffin but are healthy! Paleo, gluten-free, dairy-free & refined sugar free! Plus they're freezer-friendly, so they're a great make-ahead breakfast! 

Course Breakfast

Cuisine American

Keyword healthy blueberry muffin recipe, paleo banana muffins, paleo blueberry banana muffins, paleo blueberry muffins

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 12 Muffins

Calories 134 kcal

Author Laura

Ingredients

• 2 large overripe bananas about 1 cup, mashed
• ¼ cup coconut oil
• ¼ cup creamy almond butter
• 2 TBS pure maple syrup
• 1 tsp pure vanilla extract
• 2 eggs lightly beaten
• ¼ cup of coconut flour
• ¼ cup almond flour
• ½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp sea salt
• ½ tsp cinnamon
• 1 cup fresh blueberries

Instructions

1. Preheat oven to 375 degrees F. Grease a standard 12-cup muffin tin, set aside.
2. In a small bowl combine coconut flour, almond flour, baking powder, baking soda, salt and cinnamon). Set aside.
3. In a large, glass mixing bowl melt together coconut oil and almond butter (for about 1 minute on high), stir until combined.
4. Add mashed banana, maple syrup and vanilla extract and mix.
5. Add eggs and stir until smooth.
6. Add dry ingredients to wet ingredients and mix until completely combined.
7. Gently fold in blueberries
8. Pour about ¼ cup of batter into each muffin well (so it’s about ¾ of the way full).
9. Bake in preheated oven for 20-25 minutes or until the tops are set, golden brown, and a toothpick inserted in the center comes out clean.
10. Let cool in the pan for 5 minutes before gently removing each muffin from its well and transfer them to a wire rack to cool.
11. Enjoy!
12. To freeze: let cool then place muffins in an airtight container and put in the freezer. To reheat microwave on high for about 30 seconds per muffin!

Nutrition Facts

Paleo Blueberry Banana Muffins

Amount Per Serving (1 Muffin)

Calories 134 Calories from Fat 78

% Daily Value*

Total Fat 8.7g 13%

Sodium 131.1mg 5%

Potassium 100.2mg 3%

Total Carbohydrates 12.9g 4%

Dietary Fiber 2.8g 11%

Sugars 6.6g

Protein 2.2g 4%

Vitamin C 6.2%

Calcium 3.6%

Iron 3.1%

* Percent Daily Values are based on a 2000 calorie diet.

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