These gorgeous blueberry banana muffins are grain-free and dairy-free making them a healthy little dessert or a snack. The fruit and healthy fats keep them moist, fluffy and super yummy. The best part? They are so easy to make.
Whenever I have a few leftover ripe bananas around, I make my paleo banana bread or my pancakes, but recently I’ve started making these blueberry muffins. I’ve made the first small batch as a test and after it got a round of approvals, I have made these a few times in larger quantities.
These paleo muffins are super easy to make and they are great to take to work in your lunch box or have in the house as an occasional treat.
A NOTE ON MUFFIN INGREDIENTS
- Almond meal is the same as ground almonds or almond flour. Other ground nuts can be used.
- If not using coconut flour, add more almond meal as well as 1/2 cup of tapioca flour or other non-grain or gluten-free flour of choice.
- Dates and honey can be omitted to make this less sweet – this is a personal choice.
- Raspberries or chopped up strawberries can be used instead of blueberries.
HOW TO MAKE THESE PALEO MUFFINS
Making these healthy banana and blueberry muffins is SO EASY! Simply blend together the wet ingredients such as eggs, banana and oil, then stir in the flours and blueberries and your batter is ready.
Distribute the batter between muffin casings and bake for 25-30 minute. See full ingredients and timings in the recipe card below.
MORE HEALTHY & PALEO BAKING RECIPES
- Savoury Paleo Bread Loaf
- Best Paleo Muffin Recipes
- Sweet Potato Chocolate Brownies
- Hemp Seed Anzac Cookies
- Savoury Zucchini Ham & Sun-Dried Tomato Muffins
- Quinoa Flour Banana Bread (vegan, nut-free, gluten-free)
Healthy Blueberry Banana Muffins
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: European
These delicious and healthy paleo muffins are made with banana and blueberries and are perfect for a snack or a treat. These keep well and freeze beautifully.
- 3 large ripe bananas
- 4 whole eggs
- 1/2 tablespoon vanilla essence/extract
- 3 tablespoons coconut oil (measure while solid, it will still blend in the mixture)
- 4 Medjool dates (pitted and soaked in warm water for 10 minutes)
- 1 tablespoon honey (optional, leave out if you prefer less sweet muffins)
- 2 cups almond meal/ground almonds (almond flour is the same)
- 1/3 cup coconut flour
- 2/3 teaspoon gluten-free baking powder
- 1/2 cup fresh blueberries (or other berries)
- 12 large muffins paper casings
Preheat the oven to 175 C / 350 F.
Add the wet ingredients to a food processor/blender. Process until well fairly smooth. It’s okay if some of the dates are not completely ground up, this will add a little texture. The same with coconut oil, if using at room temperature, it’s fine if there are little lumps floating inside. These will melt into the batter, while the muffins are baking.
Transfer the wet mixture into a bowl. Add the dry ingredients and stir through really well, but don’t over mix it. The mixture will thicken as it stands for a minute (coconut flour will absorb some of the moisture). Finally, add the blueberries and mix through well.
Place 12 paper muffin casings inside two small muffins trays or one large one. If the muffin casings are not non-stick, spray them lightly with oil. If not using muffin casings at all, make sure to pre-grease the muffin tray with coconut oil or butter. Distribute the mixture between muffin casings, about 2 + 1/2 heaped tablespoons per muffin (I filled mine to the top). Make sure the blueberries are evenly distributed.
Place both trays in the oven: one on the bottom and one in the middle. I try not to place the tray too close to the top to avoid burning. Bake for 15 minutes, then rotate the trays between the shelves and bake for a further 10 minutes. Total cooking time about 25-30 minutes.
Remove the muffins and let them cool down in the trays before pulling them out.
If you would like to make the muffins less sweet, leave out the dates and honey. The bananas and blueberries will add enough sweetness that way.
HI Irena. I have a pre-teen who won’t touch anything with coconut oil in it. Would it be possible to sub the oil for ghee or butter? Thank you xx
Yes, I am sure they will turn out just as well.
These look so delicious! I love the banana blueberry combination- yum!
So glad these are naturally sweetened! My toddler has a tough time sitting still for breakfast and needs portable handheld breakfasts so we can get her older sisters to school! These are perfect for her!
Oh man… these just might be the key to getting my mom to eat more Paleo-ish! These are her favorite thing. Making them asap!! Thank you!
Those photos are too good, I can literally taste the muffins in my mouth. Yum! Totes making these for an easy grab and go breakfast!
I love blue berries and muffin is definitely my go-to in the morning. Thank you for sharing this lovely recipe !
I love how few ingredients you have in these. They look like the perfect snack to stick in my sons’ lunch boxes. I bet they would love them!
These look perfect! Can’t wait to try them!
Omg they just look absolutely stunning! Have made similar ones before but they never quite taste sweet enough – maybe the addition of dates will do the trick. Love it, great recipe :)!
That’s exactly what it does! Dates are delish in this recipe, and add extra fibre too.
So yummy! I love this flavor combo and wish these would appear, freshly baked, in my kitchen in the morning.
What a fabulous looking muffin recipe! You can’t go wrong with blueberries or bananas.
These muffins look fabulous! Blueberry and banana together would be yummy!
Bananas and blueberries make a great combo. Love the look of these muffins!
Blueberry muffins are my favourite. I can’t wait to try these ones!
What a great way to start the morning!
OMG Irena these look divine! I love that you’ve only sweetened them with fruit too 🙂
I want to make these a part of my morning routine
Blueberry muffins are my absolute favorite! I’m so excited to try these, especially because they don’t have any added sugar in them!
I have never used dates in my muffins, what a great idea!!
Mmmm, these look SO scrumptious!! Yesterday morning, I made some strawberry/banana muffins and they were a huge hit, so I know this would be gone just as fast! Totally going to give this recipe a try, thanks for sharing <3
Thank you for the recipe. I made these for an office open house. Everyone raved about them!
I am happy you liked them 🙂
What can I substitute with the almond flour? We are allergic to nuts. Thanks
Just made these..they look and smell lovely! Can’t wait for my daughter to try them. Thank you.
Thank you! I hope your daughter likes them.
Hi, lovely blog 🙂 Thank you. I would like to ask you – do you have that recipy without eggs? Have you ever tried? Best Wishes :))
Hey, Jola, I don’t have one without eggs, unfortunately. I should really develop an egg-free version of these
Do you have the nutritional information?
I am slowly adding them in.