A beautifully composed hero shot of warm, golden-brown Banana Blueberry Almond Flour Muffins, artfully arranged on a minimalist white plate, placed on marble countertops with subtle wood accents in natural morning light. Fresh herbs are visible in the soft-focused background, creating a cozy and inviting atmosphere, emphasizing their delicious, wholesome appeal, without any hands or people.

Banana Blueberry Almond Flour Muffins: Your New Favorite!

ByMaya
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A vibrant overhead shot of the muffin batter in a ceramic mixing bowl on the wooden cutting board, showcasing juicy blueberries and creamy banana swirls, ready to be scooped. Natural morning light illuminates the scene on marble countertops, with fresh herbs subtly in the background, creating a mouth-watering, in-process moment, without any hands or people.

Banana Blueberry Almond Flour Muffins

Oh, these Banana Blueberry Almond Flour Muffins! They’ve genuinely become an absolute staple in my kitchen, a true testament to how a simple, wholesome recipe can infuse so much warmth, joy, and comforting deliciousness into our mornings. Inspired by a blend of cravings and a desire for healthier options – and perhaps a fantastic version like these from Taste Charm that caught my eye – I set out to create my perfect batch, a gluten-free dream come true.

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I vividly remember the very first time I whipped up a batch, driven by an abundance of overripe bananas practically begging to be baked and a sudden craving for something wholesome yet incredibly satisfying. The moment the scent of sweet, ripe bananas mingling with tart blueberries began to fill the kitchen on a crisp Saturday morning, a smile instantly spread across my face, promising a delicious adventure. It was a truly happy accident, and if you’re like me, always on the lookout for even healthier treats, you might also love my recipe for mini banana muffins with no added sugar!

Banana Blueberry Almond Flour Muffins: Your New Favorite!
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Banana Blueberry Almond Flour Muffins: Your New Favorite!

Recipe by MayaCourse: BreakfastCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Wholesome, moist, and naturally sweet banana blueberry muffins made with almond flour for a gluten-free twist. Perfect for a healthy breakfast or snack!

Ingredients

  • 1 ½ cups almond flour

  • ¼ cup arrowroot starch (or cornstarch)

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon salt

  • 2 ripe medium bananas, mashed

  • ¼ cup maple syrup (or honey)

  • ¼ cup unsweetened applesauce

  • 1 large egg

  • 2 tablespoons melted coconut oil (or unsalted butter)

  • 1 teaspoon vanilla extract

  • ¾ cup fresh or frozen blueberries

Directions

  • Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  • In a large bowl, whisk together the almond flour, arrowroot starch, baking powder, baking soda, cinnamon, and salt. Set aside.
  • In a separate medium bowl, mash the ripe bananas well. Stir in the maple syrup, applesauce, egg, melted coconut oil, and vanilla extract until well combined.
  • Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Be careful not to overmix the batter.
  • Gently fold in the blueberries. If using frozen blueberries, toss them with a tablespoon of almond flour before adding to prevent them from sinking.
  • Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  • Bake for 18-22 minutes, or until the tops are golden brown and a wooden skewer inserted into the center of a muffin comes out clean.
  • Remove the muffins from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

    • Ripe Bananas are Key: The darker the spots on your bananas, the sweeter and more flavorful your muffins will be! Don’t be afraid of those truly brown ones; they’re muffin gold.
    • Don’t Overmix: Gently fold the wet and dry ingredients just until combined. Overmixing almond flour batter can lead to tough muffins, and we want that tender, melt-in-your-mouth crumb.
    • Fresh or Frozen Blueberries: Both work beautifully! If using frozen, don’t thaw them first – just toss them in a little extra almond flour before adding to the batter to prevent them from sinking to the bottom.

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