Paleo Banana Blueberry Muffins {Gluten-Free, Grain-Free, Dairy-Free, No Refined Sugar}
Published
Grain-free never tasted better! These easy and super moist Paleo Banana Blueberry Muffins will satisfy your banana blueberry muffin cravings. Made with simple and healthy ingredients. Gluten-free, dairy-free, grain-free and no refined sugar.
Originally published in March of 2018, post updated August of 2019.
Paleo Banana Blueberry Muffins
One of the most popular recipes on the blog is my Easy Gluten-Free Banana Blueberry Muffins. I have been baking a lot of Paleo muffins in a variety of flavor combinations and I knew that I wanted to create a Paleo version of my gluten-free banana blueberry muffins too.
Paleo simply means gluten-free, grain-free, dairy-free and no refined sugar.
How To Make Almond Flour Banana Blueberry Muffins
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Preheat oven to 350 degrees.
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In a large bowl mash the bananas until they are nice a smooth.
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Add the baking soda to the bananas and stir to combine. Allow it to sit for 1-2 minutes.
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Add eggs, pure vanilla extract, and honey to the banana mixture. Mix until fully combined.
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Add the almond flour, gluten-free baking powder, cinnamon and lemon peel to the banana mixture. Mix until fully combined.
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Stir in the blueberries.
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Scoop batter into a lined muffin pan. The batter will be thick. (I like to use a greased ice cream scoop.)
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Bake for 26 minutes. Please watch your oven because all ovens are different.
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Remove and check centers with a toothpick to see if they are done.
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Allow the muffins to cool before serving.
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Store in an airtight container.
Tips For Baking The Perfect Paleo Muffin
- For uniformed sized muffins, I always use a greased ice cream scoop. It makes it nice and easy to get the perfect amount in the baking pan.
- I also like to use cupcake liners to keep the muffins from sticking to the pan.
Can I freeze the Paleo muffins?
Yes, you can! Once the muffins are completely cooled they can be placed in a freezer bag and frozen up to 3 months. Defrost at room temperature, in the refrigerator overnight or in the microwave.
Paleo Muffins Recipe
Paleo muffins are a favorite of my family. Seriously, I am baking Paleo muffins every other day. My husband and my kids love them and eat them so quickly that they usually don’t last but one day. They are my husband’s go-to for breakfast, snacks, and dessert.
I love how easy they are to make and that they are a healthier version of your traditional gluten-free muffin. They are made with simple and healthy ingredients like almond flour, bananas, blueberries, and honey.
Grain-Free Baking
If you are new to grain-free baking, there are a few differences to traditional gluten-free baking with rice flour. Paleo and grain-free baking is different than gluten-free baking, especially the texture.
What is the difference between Paleo and Gluten-Free Baking?
The Paleo diet is a grain-free, dairy-free, and refined sugar-free diet. So when you are baking Paleo muffins you will use a grain-free flour like almond or coconut flour.
Most gluten-free baking uses a rice flour blend. Gluten-free baking also does not restrict dairy or refined sugars (granulated sugar, brown sugar), like Paleo recipes. Paleo recipes use coconut sugar, honey, or pure maple sugar.
Almond Flour
The texture of almond flour is much denser than baking with rice flour. Even though it’s different from your traditional gluten-free baking, it’s a tasty different.
What is the difference between almond flour and almond meal?
I use almond flour in this recipe. Almond flour and almond meal are not quite the same.
Almond flour is made up of blanched almonds that have had the skins removed. Almond flour is also ground more finely than almond meal.
Almond meal includes the almond skins and has more of a coarse grind. I personally have never baked with almond meal.
Refined Sugar-Free Baking
My favorite refined sugar-free options to bake with is either honey, pure maple syrup, or coconut sugar. I have not tried this recipe with sugar-free alternatives like Stevia or monk fruit.
Dairy-Free Baking
Some of my favorite dairy-free alternatives that I like to bake with is coconut oil, Earth Balance, or Smart Balance butter. I also like baking with almond, cashew or coconut milk.
More Paleo Muffin Recipe To Try!
- Paleo Chocolate Muffins
- Paleo Carrot Cake Muffins
- Paleo Pumpkin Chocolate Chip Muffins
- Paleo Chocolate Chip Pecan Pie Muffins
These Paleo banana blueberry muffins are super easy to make. A one-bowl wonder, you don’t even need a mixer.
You can quickly whip up these super moist almond flour blueberry banana muffins with just a fork and a spoon. Really, it’s that easy! I hope you enjoy them as much as my family and I do.
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★Did you make this recipe? Please give it a star rating below!★
Paleo Banana Blueberry Muffins {Gluten-Free, Grain-Free, Dairy-Free, No Refined Sugar}
Ingredients
- 2 1/2 cups almond flour
- 2 ripe bananas, , mashed
- 1 teaspoon baking soda
- 1/2 teaspoon gluten-free baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 teaspoon lemon peel, (optional)
- 1/4 cup honey
- 2 eggs, , room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup fresh or frozen blueberries
Instructions
- Preheat oven to 350 degrees.
- In a large bowl mash the bananas until they are nice a smooth.
- Add the baking soda to the bananas and stir to combine. Allow to sit for 1-2 minutes.
- Add eggs, pure vanilla extract, and honey to the banana mixture. Mix until fully combined.
- Add the almond flour, gluten-free baking powder, salt, cinnamon and lemon peel to the banana mixture. Mix until fully combined.
- Stir in the blueberries.
- Scoop batter into a lined muffin pan. The batter will be thick. (I like to use an ice cream scoop.)
- Bake for 26 minutes. Please watch your oven because all ovens are different.
- Remove and check centers with a toothpick to see if they are done.
- Allow the muffins to cool before serving. Enjoy!
- Store in an airtight container.
- Once the muffins are completely cooled they can be placed in a freezer bag and frozen up to 3 months. Defrost at room temperature, in the refrigerator overnight or in the microwave.
Notes
- Store in an air-tight container
- Mama says, "Check all of your labels!"
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Didn’t have bananas, so tried 3/4 cup pumpkin instead. Very good!, with no added changes except to add more blueberries. If I make them with bananas next time, I probably wouldn’t add the honey as I like less sweet. !/4 cup of honey was plenty with the pumpkin substitute
With allergies to egg and almonds, can you suggest substitutions that will work (flaxseed allergy as well eliminating that as an egg substitute)? Might coconut flour or GF flour without rice flour work and Bob’s Redmill egg substitute? Thanks much, these sound delicious!
Diana
Hi Diana, You can definitely make these muffins work without eggs, almonds, or flax. I’d go with Bob’s Red Mill Egg Replacer or unsweetened applesauce (about 1/4 cup per egg) to keep things moist and help bind the batter. For the almond flour, coconut flour works in small amounts—start with 1/4 cup and add a little extra liquid so the muffins don’t turn out dry. You could also try tigernut or cassava flour for a more direct swap. And if you want to skip rice flour, a blend like Bob’s GF All-Purpose without rice should be just fine. They’ll bake up a little different, but still delicious.
I made these this morning and they were so delicious.. best ever and so moist!! Love the ingredients!! Thanks!! I will make them again!
Yummy! easy to make.
Unfortunately these were lacking flavor- texture was good and they were filling. Surprised the reviews were so good. We had to add butter salt and honey when we ate them. First recipe I tried from this site.
These were INCREDIBLE. IN. CREDIBLE. Thank you so much!
These muffins are loved by everyone share them with!!!
Made these subbing eggs with flax eggs to teduce the cholesterol and instead of cinnamon i used a pinch of cardamom. Had to cook them a lot longer. Really really good. Will put them on the short list.
Btw, can you adjust the recipe for loaf instead of muffins?
This recipe is soooo good! Hubby and baby (plus me) loved every bite of it. It’s so moist and the lemon made it stand out among all the recipes I’ve tried before. Posting this review while prepping for another batch of muffins. 😃 Thank you so much for this recipe!
I made these muffins and they are delicious! I cut the honey in half and I doubled the blueberries and added chopped walnuts. I think I can reduce the honey even further and that will be sweet enough for me. The muffins are very moist too. I can’t wait to try the other muffin recipes!
5 stars all the way!!
Love these muffins! They are our new go to and I make them at least once a week. It does seem like once I make them they’re gone. 😊 I found your website while our family was doing a gluten and dairy elimination diet. Thank you so much for being a stepping stone to healthier way of life. Will be trying more of your recipes too. 5 stars all the way!!
Excellent recipe! Thank you for sharing it! I dared modifying it a little because I only had 1 ripe banana and didn’t want to just make half. of the recipe I used 1/3 cup of honey, to compensate for the lost sweetness, and added 2 tbs of light vegetable oil for a little more moisture. I also used almost a full cup of blueberries because I just love them. The muffins came out perfect.
My go to muffin recipe for my toddler and I. My only complaint is that they tend to get eaten within 24 hours!! Delicious. I assume to double the recipe one just doubles the ingredients? Thanks!!
These muffins are SO good! I’ve made them numerous times – every time we have overripe bananas – and they always turn out perfect and delicious! I use honey and add just a little bit of Swerve to make them a touch sweeter. Thanks so much for this easy, yummy recipe!
Great recipe, nice and moist. I used 1/3 cup of pure maple syrup as opposed to 1/4 cup honey. Going to make these again, that’s for sure 🙂
Excellent recipe. I didn’t mind some sugar so I did sprinkle some on top right before baking. These came out so moist and fluffy. I added a handful of chopped walnuts too. Thanks so much!
These are delightful! I would absolutely serve these to anyone! Thanks so much for this!
Sorry, I forgot to rate these wonderful muffins! Your recipe is definitely a keeper, AND, 5 stars!
I just have to tell you, “Mama”, this recipe is fantastic!! Also have shared with other friends/neighbors, and they all have said the same thing: “These are the best GF muffins I’ve ever eaten!” Thanks so much for sharing! I am trying your other paleo muffin recipes, too, also loving the pumpkin chocolate chip! I also have been making your GF carrot cake for at least several years, and it is fabulous…however, do you have any plans on “healthifying” this cake recipe in the future? Would love to try that! Dianna
Hands down best muffins I have ever made! I made these twice this week. So easy and delicious. I never leave comments! Thank you so much.
Delicious muffins! This is my third time making them and they keep getting better! I subbed maple syrup for the honey the first time but used honey for the other batches. Either way is tasty! I think it’s the texture that has me hooked since gluten-free muffins are often soggy and gritty. These are not! Thanks so much for this great recipe!
These are delicious! I used maple syrup in place of honey. I’m going to share these with my family. Thank you for the recipe!
These are truly delicious. I did sub maple syrup for honey as that’s my strong preference. My son devoured these. One quick note – salt isn’t in the instructions though it is listed is in the ingredients. I caught that and added salt to the batter but wanted to make sure others do too. After all, what’s a baked good without a little salt?
I am so happy that you and your son enjoyed the muffins Sady! I fixed the missing slat in the directions, thanks for catching that. Thank you for the wonderful 5-star recipe review!
Made these this morning. They were amazing!
Thank you so much for the wonderful 5-star recipe review Cora! I am so happy that you enjoyed the muffins and they were amazing. Thank you again!
I am tired of pending too much money on the paleo muffins at my coffee shop so I searched and found this recipe online. I followed the recipe with a few edits – I added 3 very ripe bananas and 1/4 cup of maple syrup. They were delicious and filling! I have enjoyed them plain and also with some peanut butter spread on top. I look forward to trying some of your other recipes. Gluten free and paleo baking can be tricky. I am glad your muffin recipe came out great on my first try. Thank you.
Thank you so much Susan for the awesome 5-star recipe review! I am so happy that you enjoyed the Paleo muffins. You are so welcome, I love sharing what I make for my family. Thanks again!
As noted the muffins are delicious!
But I want to thank you personally Audrey for taking the time to email me directly with a link to the Paleo recipe when I commented on another recipe link.
You are the absolute best and I wish you much success, health and love!❤️
Thank you so much Tara for the awesome 5-star recipe review, you really made my day! I am so happy that you enjoyed the Paleo muffins. Thank you so much for your kind words and encouragement!?
Enjoyed these muffins….they’re a keeper. Thanks so much. Eating one on my lunch break while I type this review. 🙂
Can hardly wait to try the lemon ones.
Thank you so much Linda for the awesome 5-star recipe review! I am so happy that you enjoyed the Paleo muffins. Thank you again!
Hi! I have made this recipe many times and it always came out really great!. The texture and the sweetness are perfect. But I have some questions, why we have to add the baking soda with the mashed banana and let it sit for 1-2 mins before adding other ingredients? and is it will be the same if I don’t add the baking soda to the mashed banana but instead adding it at the same time as other dry ingredients? Thank you so much for the recipe, my family and I really enjoy it!
Thank you so much Tam for the awesome 5-star recipe review. I am so happy that you enjoy the Paleo muffins. Almond flour is a dense flour and the chemical reaction between the bananas and baking soda helps give the muffins a lift. You are so welcome, I love sharing what I make for my family. Thanks again!
These were great!! I needed a low fat / low sugar recipe to use up some bananas, and all of the almond meal I have leftover from making almond milk. The consistency was perfect and they were delicious! I did increase the blueberries to one full cup!
Thank you so much Denise for the wonderful 5-star recipe review! I am so happy that you enjoyed the muffins and that they were the perfect consistency and delicious. Thank you again!
Love these muffins!!! Thank you!
They bake well.
Highly recommended.
Though I only get 12 muffins.
Thank you so much Andrea for the wonderful 5-star recipe review! I am so happy that you love the muffins. Thank you for catching the oversight about the number of muffins, I corrected it. Thanks again!
This is a really, really good recipe. Audrey, this is the third Paleo recipe of yours that I’ve made in the last 10 days and I have been so pleased with the outcome. These muffins are delicious. This is a keeper & I highly recommend it ! Thanks again, Audrey!!
Thank you so much Susan for the wonderful 5-star recipe review! It means the world to me to hear that you are enjoying my Paleo recipes and that you enjoyed the Paleo banana blueberry muffins. You are so welcome, I love sharing what I make for my family. Thank you again for taking the time to comment and for the wonderful review. It really made my day Susan!????