Blueberry Banana Almond Flour Muffins

These blueberry banana muffins are made with almond flour, making them a naturally gluten-free, lower carbohydrate and higher protein option. They're sweetened with bananas and blueberries and are perfect for a filling, yet healthy snack!

prep time

20 minutes

cook time

30 minutes

servings

12
blueberry banana almond flour muffin

These blueberry banana almond flour muffins are sweetened with fruit and made with almond flour, making them a naturally gluten-free, lower carbohydrate and higher protein option. Perfect for a quick snack or breakfast on-the-go!

Blueberry Banana Almond Flour Muffins stacked

Delicious banana blueberry muffins made with almond flour. These nutritious muffins are gluten-free and fruit-sweetened. They’re a good source of protein and fiber and are perfect for a satisfying snack. Keep it simple or use different add-ins, such as chocolate chips or raspberries! I’m sharing plenty of substitution options below.

This recipe has consistently been in the top most popular recipes on the blog since it was originally posted in 2019. So many of you have tried it and said you loved it, which makes me so happy! Thank you for trying my recipes and for leaving your reviews and substitutions in the comments. If you’re new to the recipe, make sure to read the reviews if you want more substitution options.

Blueberry Banana Almond Flour Muffin Ingredients:

  • Bananas: Use overripe bananas for the best results. This will help make the muffins naturally sweeter.
  • Eggs: These will help with the texture of the muffins, but you can find the details for a vegan option below.
  • Vanilla: Vanilla extract adds a touch of flavor to the muffins.
  • Almond Flour: Make sure to use a superfine almond flour for the best results. This is the one that I use.
  • Baking Powder and Baking Soda: These will help the muffins rise.
  • Salt: This helps to enhance the flavors and balance the light sweetness of the recipe.
  • Blueberries: Add fresh blueberries for the best results. You can use frozen blueberries, but the muffins will turn blue. I’m also sharing other add-in options below.
blueberries
blueberry banana almond flour muffins mixture in a bowl
blueberry banana almond flour muffins mixture in a bowl

How to Make Almond Flour Muffins:

Here’s a simple step-by-step guide on how to make almond flour muffins:

  1. Getting Ready

    Preheat the oven to 350°F. Line a muffin pan with muffin liners or use a silicone muffin pan for easy removal.

  2. Mix the Ingredients

    Start by whisking together the mashed bananas, eggs and vanilla extract in a mixing bowl. In a different bowl, add the almond flour, baking soda, baking powder and salt. Stir the dry ingredients together, then transfer to the wet mixture. Stir everything together, including the blueberries.

  3. Bake

    Transfer the mixture to a muffin pan and bake for 30 minutes at 350°F.

Ingredient Substitutions and Additions:

  • Change the Flavor: You can swap the blueberries for raspberries or chocolate chips (1/4-1/2 cup for the latter). Change the add-ins using what you have on hand and have fun with it! A combination of fruit and chocolate would be delicious too.
  • Using Frozen Blueberries: If you don’t have fresh blueberries, you can use frozen blueberries, but keep in mind that the batter will be a bit blue.
  • Make Simple Banana Muffins: You can also skip the add-ins and just make simple banana muffins.
  • Add a Crunch: You can add nuts for a little crunch. Walnuts and pecans would work best.
blueberry banana almond flour muffins in tins
blueberry banana almond flour muffins baked in pan

Blueberry Banana Almond Muffins FAQ:

Can I Adjust the Sweetness of the Muffins?

As you can imagine, this is not an overly sweet recipe. It is a fruit-sweetened recipe, which means that the muffins are just lightly sweet and are best served as a nutritious snack with nut/seed butter or jam. If you want to make them sweeter, you can try adding a touch of honey or maple syrup to the batter. Some readers have had success with adding approximately 2 tablespoons of honey. That being said, I haven’t tried it myself, so I can’t guarantee that the results will be the same in terms of texture. You can also try adding granulated sugar or chocolate chips for extra sweetness.

If you don’t want to add sugar to the batter, but would prefer a sweeter snack, I would recommend serving them with fruit jam or a bit of honey.

Whether or not you find these muffins sweet enough will completely depend on your own preference!

Can I Make These Muffins Vegan?

Omit the eggs and add a splash of plant-based milk (approximately 1-2 tablespoons) to make the muffins vegan. The muffins won’t look as nice, but they’ll still be delicious! Some readers have also had success using a flax egg. To make a flax egg, combine 1 tablespoon of ground flax seeds with 2 tablespoons of water. Let it sit for a few minutes to thicken and use it in place of the eggs.

More Fruit-Sweetened Muffin Recipes:

blueberry banana almond flour muffins in muffin liner
blueberry banana almond flour muffins with bite taken from it

Almond Flour Muffins Video:

blueberry banana almond flour muffin
Print Pin
5 from 11 votes

Blueberry Banana Almond Flour Muffins

These blueberry banana muffins are made with almond flour, making them a naturally gluten-free, lower carbohydrate and higher protein option. They're sweetened with bananas and blueberries and are perfect for a filling, yet healthy snack!
Course Snack
Cuisine gluten-free
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12

Ingredients

Wet Ingredients

  • 3 medium overripe bananas, mashed
  • 1 teaspoon vanilla extract
  • 2 large eggs

Dry Ingredients

  • 2 1/2 cups fine almond flour, spoon and leveled
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup blueberries

Instructions

  • Preheat the oven to 350°F. Line a muffin pan with muffin liners or use a silicone muffin pan for easy removal.
  • In a medium bowl, whisk together all the wet ingredients. Set aside.
  • In a second bowl, mix together all the dry ingredients, except for the blueberries. Transfer to the bowl with the wet ingredients and mix it all together until combined, without over mixing. Stir in the blueberries.
  • Transfer to the muffin pan, making 12. The mixture will be thick, so to have a smoother looking muffin top, smooth them with lightly wet hands. Alternatively, you can transfer the mixture using an ice cream scoop.
  • Bake for 30 minutes at 350°F. The muffins will be dark on the outside, but shouldn't be burnt.
  • Let them cool completely and store them in an airtight container in the fridge or freezer.

Video

Notes

This recipe is inspired by ifoodreal.
Make sure to use superfine almond flour (not almond meal). This is the almond flour that I use.
For vegan muffins, omit the eggs and add 1-2 tablespoons of plant-based milk.
You can swap the blueberries for raspberries or a handful of chocolate chips. Change the add-ins using what you have on hand.
You can use frozen blueberries, but keep in mind that the batter will be a bit blue.
You can skip the add-ins and keep it simple by making banana muffins.
You can add nuts for a little crunch. Walnuts and pecans would work best.
You can also mix all the ingredients in a blender, which is how ifoodreal made them, but I opted for the old fashion bowl.

If you make these blueberry banana almond flour muffins, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!

This post contains affiliate links. I only share products that I trust and recommend. Choosing to use these links helps to support me and this blog. Thank you! 


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Comments

42 responses to “Blueberry Banana Almond Flour Muffins”

  1. jacquie astemborski Avatar
    jacquie astemborski

    Can I replace the bananas with something else? maybe applesauce? Thanks.

    1. Unsweetened Caroline Avatar

      Hi, I haven’t tried them with something other than bananas, but I’m guessing that if something would work, it would be applesauce. Just keep in mind that they may not be as sweet. Let me know if you try them!

    2. Kate Avatar
      Kate

      5 stars
      I added chopped dates and some maple syrup, these were delicious! & this was with 2 of the bananas being ripe but no browning. This was the first recipe I made off the site, I will be trying more.

      1. Unsweetened Caroline Avatar

        Hi Kate, I’m so happy you loved them! And I’m happy they turned out good with the few modifications. Hope you’ll love the other recipes!

  2. Britta Avatar
    Britta

    5 stars
    The kids and I loved these! Will try them with applesauce and dates next time 🙂

    1. Unsweetened Caroline Avatar

      Hi Britta, I’m so happy to hear that! Let me know how it turns out with the dates and applesauce. I would love to know. Enjoy! 🙂

  3. Amal Avatar
    Amal

    5 stars
    Just made these. They are super moist. Though they look toasty on the outside, they’re actually exceptionally moist.
    Very easy and quick to make. I followed the recipe exactly except that I added about 2 tablespoons of raw honey. I imagine they would’ve been too unsweetened otherwise because even with the honey they were not very sweet (makes sense since this is Unsweetened Caroline after all!) I had bananas and blueberries that I needed to use before they’d go bad, but next time I might try bananas and date pieces instead of the blueberries, since the recipe has room for some extra sweetening if desired. Thank you for the recipe!

    1. Unsweetened Caroline Avatar

      Hi Amal, thank you for taking the time to share your feedback! I’m so happy you liked them! You’re right, they aren’t overly sweet as they don’t contain any added sugar. They’re definitely more of a snack/breakfast muffin and not a dessert. I’m sure they would be delicious with chopped dates. Enjoy!

  4. Laure Avatar
    Laure

    5 stars
    Super moist. Delicious. And I did find them enough sweet, really no added sugar needed. But I did not used paper cups and could not unmold them nicely

    1. Nourished by Caroline Avatar

      Hi Laure, thank you so much for the feedback. I’m happy you liked them! And yes, paper molds certainly help. I find that it depends on the pan that you use. It’s something to keep in mind. Thank you and enjoy!

  5. Juliana Avatar
    Juliana

    5 stars
    Hi Caroline, these were delicious, I didnt have almond flour so I used I cup of almond meal, and 1 1/2 cups of oat flour. And also had last egg in the fridge so I added 3 tbsp of apple sauce. They turned out fluffy and soft. Not sweet also kids approved 🙂 Thank you for your lovely recipes . Love following

    1. Nourished by Caroline Avatar

      Hi Juliana, thank you so much for taking the time to leave your feedback! I’m so happy to hear you all liked it (and that it worked with these substitutions). I’m sure it will help others. 🙂 Enjoy!

  6. Carmen Hawkins Avatar
    Carmen Hawkins

    5 stars
    I tried your recipe as I am trying to find healthier options to foods that I like. This sugar free option takes a minute to get use to. I added a cup of chopped walnuts and a teaspoon of cinnamon as I like crunch. Next time, I will cut the cooking time and maybe add some applesauce or honey to sweeten it up These will work with my morning coffee.

    1. Nourished by Caroline Avatar

      I’m happy you like them Carmen! They certainly aren’t your typical sweet muffin, but I’m happy you enjoyed them as a nutritious option. You can of course adapt it to your taste. Enjoy!:)

  7. Sarah Avatar
    Sarah

    loooooved these and hubs and kids loved them too! I appreciate so much low sugar or no sugar and alternative recipes. Thank you!

    1. Nourished by Caroline Avatar

      Thank you for the sweet comment Sarah! I’m so happy you all loved it. 🙂

  8. Christine Avatar
    Christine

    5 stars
    Absolutely delicious and so moist . I used blueberries and dark chocolates

    1. Nourished by Caroline Avatar

      I’m so happy you loved the recipe! And I love that you added dark chocolate. 🙂

  9. Anne Avatar
    Anne

    5 stars
    I just made these and they are so good! I added a teaspoon of cinnamon. Can you give us the nutrition information for these muffins?

    1. Nourished by Caroline Avatar

      Hi Anne, thank you for the feedback, I’m happy you liked them! The nutrition facts are approximately 223 calories, 13g carbs, 8g protein, 16g fat, 4g fiber. I hope this helps!

  10. Grace Avatar
    Grace

    5 stars
    These are the best. I am diabetic and I have a lot of gluten free friends and they really enjoy these. I have given this recipe to 7 people so far. My husband and I make these on a regular basis and freeze them. They are my sweet treat with coffee at night. Thank you , Thank you

    1. Nourished by Caroline Avatar

      Thank you so much Grace! I’m so happy you love the recipe. And thank you for sharing it with others! It means a lot. 🙂

  11. Sandra Avatar
    Sandra

    These are the best gluten free muffins I have had! Moist, tasty and just sweet enough. Fills me up for breakfast and I don’t worry about any added sugar. Fantastic! Thank you so much!

    1. Nourished by Caroline Avatar

      Thank you so much Sandra! I’m happy you love the recipe. 🙂

  12. KarenL Avatar
    KarenL

    5 stars
    These muffins are moist and flavorful! I used 2 1/4 cup of flour and 1/4 cup of flax.

    1. Nourished by Caroline Avatar

      Thank you so much Karen! I’m glad it worked with the flax too. 🙂

  13. Michelle A Daigle Avatar
    Michelle A Daigle

    5 stars
    I made this recipe exactly but added a tablespoon of raw honey to sweeten slightly. They are moist and delicious! Thank you for sharing this recipe.
    Does anyone know the points value for WW?
    Thanks again!

    1. Nourished by Caroline Avatar

      Thank you Michelle, I’m so happy you liked the recipe! And sorry, I can’t confirm the WW points, but maybe someone will know. 🙂

  14. Burcu Avatar
    Burcu

    I love this recipe! Thank you so much. Simple, healthy and so so delicious. I added some orange zest and cinnamon.

    1. Nourished by Caroline Avatar

      Thank you, I’m happy you loved the recipe! Orange zest and cinnamon sound like delicious add-ins. 🙂

  15. Sarah Avatar
    Sarah

    Hey. Can I use frozen blueberries instead of fresh?

    1. Nourished by Caroline Avatar

      Hi Sarah, sorry for the late reply! Yes, you can use frozen blueberries, just keep in mind that it will make the muffins blue. I would just recommend making sure you’re using frozen blueberries without much ice around them as that could add extra liquid to the recipe and affect the texture. I hope this helps!

  16. C Swanson Avatar
    C Swanson

    I do not generally even try to make gluten items but I did have almond flour in my pantry. Wow these were the most moist muffins I have ever made. Delicious and my daughter in law is gluten free so I sent her the recipe right away. Thank you for sharing!

    1. Nourished by Caroline Avatar

      Sorry for the late reply, but thank you! I’m so happy that you enjoyed the recipe. 🙂

  17. Karina Avatar
    Karina

    5 stars
    Great muffins followed the exact recipe and just added chopped Walnuts! Delicious! Thanks so much for the recipe. 🙂

    1. Nourished by Caroline Avatar

      You’re welcome, I’m so happy that you enjoyed the recipe! Thank you for taking the time to leave a review. 🙂

  18. Virginia Garcia Avatar

    5 stars
    I have made these multiple times! DELISH! Thank you for the recipe!

    1. Nourished by Caroline Avatar

      You’re very welcome Virginia! I’m happy that you love them. 🙂

  19. Meluvbekah1@msn.com Avatar
    Meluvbekah1@msn.com

    5 stars
    I made these with flax egg sub for my vegan hubby, adding pecans and a touch of honey. Amazing!

    1. Nourished by Caroline Avatar

      Thank you for the feedback! I’m so happy you liked them and that it worked well with the flax egg. 🙂

  20. Randy Avatar

    I made these using almond meal. Also I separated egg yokes from whites and whipped the whites until stiff picks formed. I added the whites last. I also add 1/4 cup real maple syrup. And sprinkled the cupcakes with demerara sugar before baking. I learned to get a real most baked almond flour or almond meal good (cupcakes / muffins/ cake etc.) is to seperate the egg yokes and whip the whites and add them to the batter last and incorporate well. Also as you noted not to over mix. Works all the time.

    1. Nourished by Caroline Avatar

      Thank you for taking the time to share your experience Randy! I’m sure it will help others as well. Enjoy!

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