Paleo Banana Blueberry Muffins {Gluten-Free, Grain-Free, Dairy-Free, No Refined Sugar}

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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

• 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 it 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, 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 a greased 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.
• 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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5 from 8 votes

Paleo Banana Blueberry Muffins {Gluten-Free, Grain-Free, Dairy-Free, No Refined Sugar}

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.

Course Breakfast

Cuisine American

Keyword almond flour muffins, Paleo banana blueberry muffins, Paleo muffins

Prep Time 10 minutes

Cook Time 26 minutes

Total Time 36 minutes

Servings 12 muffins

Calories 166kcal

Author Audrey from Mama Knows Gluten Free

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

US Customary - Metric

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, 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

Serving: 1muffin | Calories: 166kcal | Carbohydrates: 10g | Protein: 5g | Fat: 12g | Cholesterol: 13mg | Sodium: 75mg | Potassium: 52mg | Fiber: 2g | Sugar: 5g | Vitamin A: 25IU | Vitamin C: 1.2mg | Calcium: 58mg | Iron: 1mg

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