Banana Blueberry Muffins (Gluten-Free)


Blueberry Banana Muffins


  • 3 very ripe bananas, mashed

  • 2 Tbsp coconut oil

  • 2 Tbsp maple syrup

  • 1 tsp vanilla

  • 3 eggs, beaten

  • 1/4 cup almond flour

  • 1/2 cup coconut flour

  • 1 tsp baking soda

  • 1 Tbsp grond flax seed

  • 1 tsp cinnamon

  • 1/2 tsp sea salt

  • 1 cup blueberries


  • Pre-heat oven to 350 degrees Fahrenheit and either spray the muffin tin with coconut oil or use paper liners.

  • Combine all of the wet ingredients (bananas through eggs). Whisk the eggs and mash the bananas with a fork before adding the remaining wet ingredients.

  • Combine the dry ingredients in a separate small bowl.

  • Add the dry ingredients to the wet ingredients and stir to combine until the batter is smooth.

  • Fold in the blueberries. Ensure you don’t mix the blueberries too much or the batter will turn blue.

  • Pour the batter in the muffin tin and bake for 25-30 minutes. Test if they are ready at 25 minutes using a toothpick (or this handy tool). If the stick comes out clean they are ready!

  • Allow the muffins to cool on a rack and enjoy!


  • Recommend storing in the refrigerator if not consumed within 1-2 days or better yet freeze for a quick grab and go breakfast or snack on another day.

  • Although it’s tempting to want to enjoy one right out of the oven I recommend waiting until they are cooled a bit otherwise you will lose part of the muffin on the wrapper.