These Almond Flour Banana Blueberry Muffins are wholesome, naturally sweetened, and packed with ripe banana and juicy blueberries. Made with almond flour, they’re naturally gluten-free, grain-free, and dairy-free. The batter mixes in one bowl, making these muffins an easy, healthy choice for meal-prep breakfasts, snacks, or a portable treat.
I like to keep a batch of muffins on hand for busy mornings and for quick snacks. These almond flour banana blueberry muffins are moist and tender from the almond flour and bananas, while the blueberries add pops of bright, juicy flavor. Because they’re free of refined sugar and common allergens like wheat and dairy, they work well for many diets, including paleo and gluten-free menus.
Why you’ll love this recipe:
- Fluffy and wholesome: These almond flour blueberry banana muffins are tender, flavourful, and studded with juicy blueberries.
- One-bowl prep: The batter comes together quickly in one bowl—about 10 minutes of hands-on time.
- Allergy-friendly: No refined sugar, dairy, gluten, or grains—an excellent paleo-friendly option.
- Versatile and freezer-friendly: Great for meal prep; freeze leftovers for up to 3 months.
Recipe ingredients
- Almond flour: Use super-fine almond flour for the best, tender texture. Do not substitute with almond meal.
- Banana: Overripe bananas with brown spots are ideal for natural sweetness and moisture.
- Maple syrup: Adds gentle sweetness; honey can be used instead if preferred.
- Blueberries: Fresh or frozen work well. If using frozen berries, fold them in straight from the freezer to avoid streaking the batter.
See the recipe card below for exact ingredient quantities and full directions.
How to make almond flour banana muffins
These muffins are simple and forgiving. With just a few pantry staples and a single bowl, you’ll have a batch ready to bake in minutes.
Pro tip: Use finely ground almond flour rather than almond meal. Almond meal includes skins and will give a grainy, heavier texture.
- Mash the bananas in a large bowl.
- Add the eggs, oil, maple syrup, and vanilla extract; whisk until smooth.
- Add the almond flour, then sprinkle the baking powder, baking soda, and salt over the top. Whisk until well combined and lump-free.
- Gently fold in the blueberries.
- Divide the batter evenly among 12 muffin cups, filling each about ¾ full.
- Bake at 350°F (175°C) for 23–28 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out mostly clean. Let cool slightly in the pan before removing.
Tips for Success
- Choose super-fine almond flour: This keeps the crumb light and tender. Almond meal will produce a denser, grainier muffin.
- Use very ripe bananas: The riper they are, the sweeter and moister the muffins will be.
- Mix gently: Whisk until the dry ingredients are incorporated, then fold in the blueberries carefully to preserve a light texture.
- Watch baking time: Almond flour baked goods brown relatively quickly—check a few minutes early and remove when centers are set.
- Cool briefly before removing: Let muffins cool in the pan for about 10 minutes to firm up and release cleanly.
Recipe FAQs
Super-fine almond flour is best for baking. It produces a tender crumb. Almond meal is coarser and will make the muffins heavier and more textured.
What is the texture of these muffins?
Expect a moist, slightly dense crumb that’s richer than typical wheat-based muffins due to the almond flour’s natural fats. They remain tender and satisfying.
Can I use frozen blueberries?
Yes. Fold frozen blueberries into the batter without thawing to prevent the batter from turning purple and to preserve berry shape.
Recipe variations
- Swap blueberries for chopped strawberries or other berries.
- Omit the berries and add 1/2 cup dark chocolate chips for a chocolate-banana version.
- Use almond extract instead of vanilla for a more pronounced almond flavor.
- Top with sliced almonds, chopped walnuts, pecans, or coconut flakes for extra texture.
- Add warm spices like cinnamon or cardamom for a spiced twist.
More almond flour recipes you’ll love:
- Almond flour cake
- Almond flour cranberry orange muffins
- Almond flour pancakes
- Cherry almond cake
Did you try this recipe? If so, leave a review below and tag me @flavorthemoments on social media so I can see your results.
Almond Flour Banana Blueberry Muffins
Equipment
- Standard 12-cup muffin pan
Ingredients
- 3 bananas, mashed (about 1 cup)
- 2 large eggs
- 1/4 cup olive oil (or your preferred oil)
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 1/2 cups almond flour (not almond meal)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup blueberries (fresh or frozen)
Instructions
- Preheat oven to 350°F (175°C). Line a standard muffin pan with paper liners.
- Mash the bananas in a large bowl. Add eggs, oil, maple syrup, and vanilla and whisk until combined.
- Add the almond flour. Sprinkle baking powder, baking soda, and salt over the flour. Whisk until smooth and no lumps remain.
- Gently fold in the blueberries.
- Divide the batter evenly among 12 muffin cups, filling each about three-quarters full. Bake for 23–28 minutes, until lightly golden and set.
- Remove from oven, cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Enjoy.
Notes
- Use finely ground almond flour for the best texture. Almond meal will produce a grainier result.
- Overripe bananas give the best sweetness and moisture.
- If using frozen blueberries, toss them with an extra tablespoon of almond flour before folding into the batter to reduce bleeding.
- Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week. Freeze for up to 3 months.
Nutrition (per muffin, estimated)
Calories: 239 kcal • Carbohydrates: 18 g • Protein: 6 g • Fat: 17 g • Fiber: 4 g • Sugar: 10 g