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

5 from 1 vote
Nicole Modic
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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

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

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  1. These taste very nice, not overly sweet however my tops sunk quite a bit. It was quite wet as well but maybe I used too many bananas (I used 3 LARGE ones….). Everything else was kept the same. Any advice on preventing the tops from sinking??

    Also I used frozen blueberries as well so that might be where some of the additional moisture is coming from.

    • Hi! It’s definitely from the frozen blueberries! The recipe calls for fresh blueberries, for this reason. I’m sorry that they didn’t work out perfect for you, but try with fresh.

  2. 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 😍

  3. 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 🙂

  4. 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 🙂

  5. 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?