Blueberry Banana Almond Flour Muffins

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!

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.

How to Make Almond Flour Muffins:

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

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

Almond Flour Muffins Video:

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

Cook Time 30

Total Time 45

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!

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View Comments

jacquie astemborski says:

2019-06-02 at 6:18 pm

Can I replace the bananas with something else? maybe applesauce? Thanks.
- Unsweetened Caroline says:
  
  2019-06-03 at 5:53 am
  
  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!
- Kate says:
  
  2019-12-03 at 11:44 am
  
  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.
  - Unsweetened Caroline says:
    
    2019-12-04 at 3:42 am
    
    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!
Britta says:

2019-06-29 at 11:22 pm

The kids and I loved these! Will try them with applesauce and dates next time :)
- Unsweetened Caroline says:
  
  2019-07-01 at 9:40 am
  
  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! :)
Amal says:

2019-08-13 at 10:14 am

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!
- Unsweetened Caroline says:
  
  2019-08-13 at 1:17 pm
  
  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!
Laure says:

2020-04-13 at 1:18 pm

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
- Nourished by Caroline says:
  
  2020-04-14 at 10:31 am
  
  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!
Juliana says:

2020-05-11 at 10:26 pm

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
- Nourished by Caroline says:
  
  2020-05-12 at 8:21 am
  
  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!
Carmen Hawkins says:

2020-06-07 at 3:00 pm

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.
- Nourished by Caroline says:
  
  2020-06-08 at 8:51 am
  
  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!:)
Sarah says:

2021-06-26 at 8:24 am

loooooved these and hubs and kids loved them too! I appreciate so much low sugar or no sugar and alternative recipes. Thank you!
- Nourished by Caroline says:
  
  2021-06-28 at 10:58 am
  
  Thank you for the sweet comment Sarah! I'm so happy you all loved it. :)
Christine says:

2021-08-27 at 7:17 am

Absolutely delicious and so moist . I used blueberries and dark chocolates
- Nourished by Caroline says:
  
  2021-08-27 at 9:01 am
  
  I'm so happy you loved the recipe! And I love that you added dark chocolate. :)
Anne says:

2021-09-22 at 4:32 pm

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?
- Nourished by Caroline says:
  
  2021-09-24 at 11:11 am
  
  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!
Grace says:

2021-11-05 at 9:51 am

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
- Nourished by Caroline says:
  
  2021-11-08 at 9:13 am
  
  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. :)