Paleo Blueberry Banana Muffins

July 5, 2018

PALEO BLUEBERRY BANANA MUFFINS - INGREDIENTS4 medium bananas (or 3 large)3 organic pasture raised eggs1/4 cup almond flour1/2 cup coconut flour1/4 cup melted coconut oil1/2 cup nut butter of choice (I use almond butter)1 tsp baking powder1 tsp baking soda1 tsp cinnamon3/4 cup fresh blueberries, plus a few more to sprinkle on toppinch of sea salt

Happy July 4th, friends! Who wants one of these PALEO BLUEBERRY BANANA MUFFINS?! True story—the last few times I picked up muffins for my husband from his fav bakery, he found a piece of plastic in it, and this last time, he found a piece of hair. So THAT, my friends, is why I like to make my own baked goods whenever possible. So anyway—let’s chat about this recipe! It’s INSANITY. These muffins are perfectly fluffy, soft on the inside with a crunchy top; and you already know I like my muffins big, so these are bakery style FO SHO.

PALEO BLUEBERRY BANANA MUFFINS

Author: Nicole Modic of @KALEJUNKIE

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Ingredients

  • 4 medium bananas (or 3 large)
  • 3 organic pasture raised eggs
  • 1/4 cup almond flour
  • 1/2 cup coconut flour
  • 1/4 cup melted coconut oil
  • 1/2 cup nut butter of choice (I use almond butter)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 3/4 cup fresh blueberries, plus a few more to sprinkle on top
  • pinch of sea salt

Instructions

  • Preheat oven to 350.
  • Line muffin pan with liners (this makes 8 bakery size muffins or 16 medium size ones).
  • Grab your blender! Add bananas, eggs, nut butter, and melted coconut oil.
  • Gently pulse until blended.
  • Pour batter into a bowl and add dry ingredients.
  • Fold in blueberries.
  • Scoop batter into the muffin cups and sprinkle remaining blueberries on top.
  • If making the bakery style version, bake for 20-25 minutes. If making smaller muffins, bake for 15-17 min.
  • Toothpick should come out clean. enjoy! 
    XO

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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  1. These are soo good and extremely quick n easy to make! They’re not too heavy tasting but very filling 😋 these will probably be my go-tos to have in the fridge as a grab n go 😍

  2. These turned out so good! Frozen blueberries worked perfectly fine. I only had about a 1/4 cup of coconut flour left so I added a little bit of GF all purpose flour until the texture was a little better. I would have added extra almond flour but only had exactly 1/4 cup of that too! For regular size muffins mine needed about 22 minutes in the oven. Will be making again 🙂

  3. Very tasty. A bit more moist than a traditional muffin but better than overly dry like most things made with coconut flour. This recipe is a keeper, thanks for sharing 🙂

  4. these turned out super wet for me, even when i extended baking time an extra 10 min! are you sure its only the 3/4 cup of flour?

    • Hi Sarah! Yes! I’m 100% sure! I’ve tested this recipe about a dozen times and several people have made it already with no issues! Were your bananas extra large? I just used small-medium size, so maybe the bananas were too big?