Banana Blueberry Paleo Muffins

These banana blueberry paleo 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 and substitutions

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 banana blueberry paleo 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.

Blueberry banana muffins in a basket.

How to make these banana blueberry paleo muffins

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 banana blueberry paleo muffins in an airtight container in the fridge for up to five days or freeze them for up to six months.

A basket filled with paleo blueberry banana muffins against a white tile background.

More muffin recipes to try

A basket filled with paleo blueberry banana muffins against a white tile background.
3.50 from 2 votes
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Banana Blueberry Paleo Muffins

These banana blueberry paleo muffins are perfect for a make-ahead breakfast or snack. They're gluten free, dairy free, and refined sugar free.
Course Snack
Cuisine American
Prep Time 10 minutes
Cook Time 38 minutes
Total Time 48 minutes
Servings 12
Calories 176kcal

Equipment

  • Immersion blender, food processor, or regular blender
  • Muffin Pan
  • Paper baking cups

Ingredients

  • 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

Instructions

  • 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.

Notes

  • Store these banana blueberry paleo muffins in an airtight container in the fridge for up to five days or freeze them for up to six months.

Nutrition

Serving: 1Muffin | Calories: 176kcal | Carbohydrates: 18g | Protein: 5g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 82mg | Sodium: 144mg | Potassium: 161mg | Fiber: 5g | Sugar: 10g | Vitamin A: 141IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg