This easy Paleo Blueberry Muffin Recipe tastes just like bakery muffins but they're good for you! These gluten-free blueberry muffins have the perfect crumb and just the right amount of sweetness, and they're dairy-free, refined sugar free and freezer-friendly.
Preheat oven to 375 degrees F. Grease a standard 12-cup muffin tin, set aside.
In a small bowl combine coconut flour, almond flour, baking powder, baking soda, salt and cinnamon). Set aside.
In a large, glass mixing bowl melt together coconut oil and almond butter (for about 1 minute on high), stir until combined.
Add mashed banana, maple syrup and vanilla extract and mix.
Add eggs and stir until smooth.
Add dry ingredients to wet ingredients and mix until completely combined.
Gently fold in blueberries
Pour about ¼ cup of batter into each muffin well (so it’s about ¾ of the way full).
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.
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.
Enjoy!
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!
Video
Notes
Ingredient 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 less sweet.
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 tested a batch of these muffins with frozen blueberries. 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.
How to store
Store in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 2 months.