These paleo blueberry banana muffins combine the fresh summery flavor of blueberry muffins with the warm coziness of banana bread. These muffins are refined sugar free, dairy fee, and gluten free. They’re perfect for a make-ahead breakfast, snack or treat.
Main ingredients in these paleo blueberry banana muffins
I love the combination of blueberries and bananas, but you can play around with some substitutions in this recipe if you like. You can swap the blueberries for any other kind of berry you prefer, or even some chopped apples. You could also add some chopped nuts or pumpkin seeds to turn these muffins into a more filling breakfast or snack.
These muffins are made with coconut flour, which is a nutritious alternative to wheat flour, commonly used in paleo baking. I don’t recommend substituting alternative flours in this recipe because coconut flour is much more absorbent than most other flours. You can find coconut flour at many grocery and health food stores or you can order it online.
I happened to have a bag of frozen blueberries that I wanted to use up when I made these muffins, but they’re even better when made with fresh blueberries, so use whichever you’ve got.
If you’re not a fan of bananas you can substitute 3/4 cups unsweetened applesauce instead of the mashed bananas.
These muffins are refined sugar free and sweetened only with dates (plus the sweetness from the ripe bananas). The combination of the two gives these muffins plenty of sweetness with no added sugar.
I used olive oil in these muffins, but feel free to substitute whichever type of oil you prefer. Melted coconut oil or avocado oil are good alternatives.
How to make them
Start by preheating the oven to 350 degrees Fahrenheit. Then add the bananas, dates, olive oil, eggs, vanilla, cinnamon, and nutmeg to a large mixing bowl and use an immersion blender to blend until smooth (or use a regular blender or food processor).
Stir in the coconut flour and baking soda, then add the blueberries and stir once more.
Divide the batter evenly into 12 paper lined muffin cups and bake at 350 degrees Fahrenheit in a preheated oven for 38 minutes. Be sure to let the muffins cool to room temperature before serving.
Storage and freezing
Store these paleo blueberry banana muffins in an airtight container in the fridge for up to five days or freeze them for up to six months.
More muffin recipes to try
- These vegan bucwkheat flour muffins are easy to make, chocolaty, and delicious.
- Or try these yummy vegan chickpea muffins.
- These easy corn muffins are golden, tender, and subtly sweet.
- These vegan hidden veggie muffins are perfect for picky kids.
Paleo Blueberry Banana Muffins
- Immersion blender, food processor, or regular blender
- Muffin Pan
- Paper baking cups
- 12 dates
- 6 eggs
- 2 ripe bananas
- 1 1/2 cups blueberries
- 1 cup coconut flour
- 1/3 cup olive oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- Preheat the oven to 350 degrees Fahrenheit.
- Add the bananas, dates, olive oil, eggs, vanilla, cinnamon, and nutmeg to a large mixing bowl and use an immersion blender to blend until smooth (or use a regular blender or food processor).
- Stir in the coconut flour and baking soda.
- Add the blueberries and stir once more.
- Divide the batter evenly into 12 paper lined muffin cups and bake at 350 degrees Fahrenheit in a preheated oven for 38 minutes.
- Store these paleo blueberry banana muffins in an airtight container in the fridge for up to five days or freeze them for up to six months.