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A basket filled with paleo blueberry banana muffins against a white tile background.
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3.5 from 2 votes

Paleo Blueberry Banana Muffins (Gluten-Free & Dairy Free)

These paleo blueberry banana muffins are perfect for a make-ahead breakfast or snack.
Prep Time10 mins
Cook Time38 mins
Total Time48 mins
Course: Snack
Cuisine: American
Servings: 12
Calories: 176kcal


  • Immersion blender, food processor, or regular blender


  • 2 ripe bananas
  • 12 dates
  • 1/3 cup olive oil
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 cup coconut flour
  • 1 teaspoon baking soda
  • 1 1/2 cups blueberries


  • 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.
  • Makes 12 blueberry banana muffins.


  • You can swap the blueberries for your preferred berry. Raspberries or chopped strawberries are good alternatives.
  • Store these muffins in an airtight container in the fridge for up to three days or freezer for up to six months.


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