These Almond Flour Banana Blueberry Muffins are wholesome, naturally sweetened, and packed with banana and juicy blueberries. Made with almond flour, they’re naturally gluten-free, grain-free, and dairy-free. They come together in one bowl for an easy, healthy meal-prep breakfast or snack.
I bake a batch of these muffins when I want a grab-and-go breakfast, a quick snack, or a wholesome treat. They freeze well and reheat nicely, which makes them ideal for weekly meal prep.
These muffins are adapted from a simple almond flour banana bread recipe and combine rich banana flavor with bursts of sweet blueberries. The almond flour provides a moist, slightly tender crumb while keeping the texture light and satisfying.
Why you’ll love this recipe:
- Fluffy, wholesome muffins studded with juicy blueberries and pronounced banana flavor.
- Made in one bowl in about 10 minutes of hands-on time.
- No refined sugar, dairy, gluten, or grains — a great paleo-friendly option.
- Freezer-friendly and easy to portion for meal prep, snacks, or lunchboxes.
Recipe ingredients
- Almond flour: Use finely ground almond flour, not almond meal, for the best texture.
- Bananas: Overripe, spotted bananas add sweetness and moisture.
- Maple syrup: A natural sweetener; honey works as a substitute if you prefer.
- Blueberries: Fresh or frozen may be used. If using frozen, fold them in straight from the freezer to avoid streaking the batter.
Full ingredient list with quantities is included in the recipe card below.
How to make almond flour banana muffins
These muffins are straightforward and require minimal equipment — just a bowl, a whisk, and a muffin pan.
Pro tip: Use super-fine almond flour for a light texture. Do not substitute with almond meal, which contains skins and yields a grainy result.
- Preheat the oven to 350°F (175°C) and line a standard 12-cup muffin pan with liners.
- Mash the bananas in a large bowl. Add the eggs, oil, maple syrup, and vanilla; whisk until smooth.
- Add the almond flour, then sprinkle the baking powder, baking soda, and salt over the top. Whisk until the batter is smooth and free of lumps.
- Gently fold in the blueberries.
- Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
- Bake for 23–28 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out mostly clean. Let the muffins cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Tips for Success
- Choose super-fine almond flour: Almond flour and almond meal are not the same. The finer grind produces a lighter crumb.
- Use very ripe bananas: Darker, spotted bananas offer more sweetness and moisture, which is important in grain-free baking.
- Mix gently: Whisk wet ingredients, then combine the dry ingredients just until incorporated. Overmixing can make the muffins heavy.
- Keep an eye on baking time: Almond flour bakes quickly and browns fast. Test a few minutes before the lower end of the range.
- Cool slightly in the pan: Letting the muffins sit about 10 minutes in the pan helps them set and makes them easier to remove.
Recipe FAQs
Use super-fine almond flour for the best texture. Avoid almond meal, which is coarser and includes skins that can make the muffins dense.
What is the texture like?
Expect a moist, slightly dense crumb rather than the light, cakey texture of wheat-based muffins. The natural oils in almond flour create a rich, satisfying mouthfeel.
Can I use frozen blueberries?
Yes. Fold frozen blueberries into the batter directly from the freezer to minimize color bleeding and to keep the batter from turning purple.
Recipe variations
- Replace blueberries with chopped strawberries or raspberries.
- Omit fruit and add about 1/2 cup dark chocolate chips for a sweeter treat.
- Swap vanilla extract for almond extract to enhance the almond flavor.
- Top the muffins with sliced almonds, chopped walnuts, pecans, or coconut flakes for extra texture.
- Add warm spices such as ground cinnamon or cardamom for a cozy 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 @flavorthemoments so the author can see your results.
Almond Flour Banana Blueberry Muffins
Servings: 12 muffins | Prep: 10 mins | Cook: 25 mins | Total: 35 mins
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) and line a 12-cup muffin pan with paper liners.
- In a large bowl, mash the bananas. Add eggs, oil, maple syrup, and vanilla; whisk until smooth.
- Add almond flour. Sprinkle baking powder, baking soda, and salt over the top and whisk until no lumps remain. Gently fold in the blueberries.
- Divide batter among the muffin cups, filling each about 3/4 full.
- Bake for 23–28 minutes, until tops are lightly golden and a toothpick comes out mostly clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use finely ground almond flour for best results; almond meal will change the texture.
- Overripe bananas yield sweeter, moister muffins.
- If using frozen blueberries, toss them with an extra tablespoon of almond flour and fold them in from frozen to reduce color streaking.
- Store muffins in an airtight container at room temperature for up to 3 days, refrigerate up to one week, or freeze for up to 3 months.
Nutrition (per muffin, approximate)
Calories: 239 kcal • Carbohydrates: 18 g • Protein: 6 g • Fat: 17 g • Fiber: 4 g • Sugar: 10 g
Equipment
Standard 12-cup muffin pan and paper liners.