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    Home » Summer

    Dairy Free Blueberry Muffins

    Published: Apr 15, 2021 · Modified: May 25, 2022 by Mariah Knight

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    These Dairy Free Blueberry Muffins are the perfect healthy treat for when you're craving something sweet! They have a crispy golden-brown top, a super moist and fluffy center, and they're naturally sweetened with bananas! Plus, they only take about 10 minutes to make, and only require a few simple ingredients. (Great option for kids!!)

    Muffins leaning on top of each other.
    Jump to:
    • Why I love this recipe
    • 🍴Ingredient Notes
    • 🍴Step by Step Instructions
    • Expert Tips
    • Frequently Asked Questions
    • How to store leftovers
    • Recipe
    • Shop this recipe -
    • Want more recipes?
    • 💬 Reviews

    Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.

    Why I love this recipe

    Most muffins are loaded with sugar, and long list of ingredients. You are going to love how simple and delicious these little muffins are! What's great is that they're naturally sweetened with bananas and blueberries!

    And thanks to the mashed banana, they're moist and fluffy without needing to use any oil. Each muffin contains 3 grams of fiber, 3 grams of protein, and only 6 grams of sugar! Which makes them a great gluten-free option for snacks, breakfast, or dessert!

    P.S. If you love no added sugar recipes, check out my Healthy Sweet Potato Muffins!

    🍴Ingredient Notes

    Overhead shot of ingredients.
    • Mashed Banana - Ripe bananas work best for this recipe! (About 2-3 bananas.)
    • Eggs, Room Temperature
    • Coconut Milk - Any dairy-free milk will work for this recipe!
    • Cassava Flour - If you're not familiar with cassava flour, it's a great gluten-free flour alternative! It has a very light, powdery texture, and it’s made from Yuca. You can find it on amazon, or at most natural markets. (Whole Foods!) I have not tested this recipe with any other flour. It would probably work with gluten-free 1-1 flour, but you might need a little less.
    • Coconut Flour - I only used a small amount of coconut flour because it's very absorbent, but it balances out the cassava flour nicely! Plus it adds a fluffy texture to the cake. Make sure to follow the baking tips for how to measure it correctly!
    • Frozen Blueberries - I love using frozen blueberries because they're usually less expensive for organic! Plus they add a little extra moisture! I have not tested this recipe with fresh blueberries, but I believe it would work! (They will probably bake a little quicker.)

    🍴Step by Step Instructions

    Step 1: Preparing the Muffin Batter

    1. Start by adding cassava flour, coconut flour, baking soda, and salt into a small mixing bowl. Use a whisk to blend until fully combined.
    2. Next, add eggs, mashed banana, coconut milk, and vanilla extract into a bowl. Whisk together or use a hand mixer to blend. (Don't over mix.)
    3. Then pour the dry mixture into the wet mixture, and stir together or combine with a hand mixer. (It will thicken up as the flours absorb.)
    4. Fold in the blueberries, and set aside while you prepare the muffin tins.
    Dry ingredients in a bowl.
    Wet Ingredients in a bowl.
    Folding together wet and dry ingredients.
    Muffin batter with blueberries on top.

    Step 2: Preparing to Bake

    1. If you're using muffin liners, I suggest using parchment paper muffin liners so the batter doesn't stick. If you don't have muffin liners, use coconut oil on a paper towel to wipe inside each muffin tin.
    2. Add the muffin batter to each tin. It should fill close to the top of your muffin tins! (I like using a cookie scoop, but a spoon will work too.)
    Muffin batter folded together.
    Overhead shot of muffin pan with parchment paper liners.

    Step 3: Baking

    1. Bake at 400 degrees for 5 minutes, and then turn the oven to 350 degrees and bake for about 30 more minutes. The high temperature helps to raise the muffin tops!
    2. You'll know they're done with the top turns a golden brown color. It's important to bake them thoroughly or else the center will be doughy!
    Muffins in pan before baking.
    Overhead shot of muffins in pan after being baked.

    Cooling & Removing Muffins

    1. If you greased the pan, let the muffins cool for at least 30 minutes before trying to remove the muffins. Once they've cooled, take a sharp knife and scrape along the edges to loosen it up! Then you can use a fork to carefully pop each one out.
    2. If you used parchment paper liners, let them sit for a couple minutes before trying to remove them from the pan. (I usually stick a fork in to pop them out.) If you leave them in for a long period of time, they will get soggy from steam. Set them on a cooling rack until they're room temperature. Enjoy!

    Expert Tips

    1. If you forgot to leave your eggs out, just add them to a small bowl, and pour over some warm water! This will speed up the process!
    2. Don't over mix the wet mixture. Blend until it's combined, and then fold in the dry ingredients with a spatula.
    3. My favorite way to mash banana is with a hand mixer! (Especially if I'm making a double batch.) It takes less than 30 seconds, and creates the perfect puree. You can also use a fork or potato masher!
    4. If your bananas aren't super ripe, you can bake them at 325 degrees for a few minutes to ripen them up! (It also makes them easier to mash.)
    5. When measuring flours, use the scoop and shake method. Scoop the flour, and shake the spoon or cup until it's even on top. Do NOT pack the flour. You can also scoop, and take a butter knife to push off the excess flour.

    Frequently Asked Questions

    Can I add sugar to this recipe?

    Yes, of course! If you want your muffins to be a bit sweeter, you can add ¼ cup of coconut sugar to this recipe. (Mix with wet ingredients.)

    Should my muffins have a golden brown top?

    Yes! If you remove them from the oven and they don't have a golden brown top, chances are the center will be underdone.

    Can I freeze leftover muffins?

    Yes! I love making a double batch of these so I have some on hand when I'm craving something sweet - without the added sugar. Place them in an air tight baggie or glass container. To defrost, leave them in the refrigerator. You can also toast them or microwave them!

    Would fresh blueberries work with this recipe?

    I have not tested it, but I believe it would work! Because frozen blueberries release more water, the muffins might need less time in the oven.

    Close up shot of blueberry muffin with a bite taken out.

    How to store leftovers

    You can store leftover Blueberry Banana Muffins on the counter at room temperature for a few days, but to keep them fresh I would recommend keeping them in the refrigerator.

    You can also store them in the freezer! (My personal favorite.) Place them in an air tight back or container. To defrost, leave them in the refrigerator or out on the counter. You can also toast them or microwave them!

    More muffin recipes!

    • Gluten-Free samoa muffins stacked on top of each other.
      Gluten-Free Samoa Muffins (Paleo)
    • Chocolate banana muffins on parchment paper.
      Gluten Free Chocolate Banana Muffins
    • Sweet potato muffin with melted chocolate chips on top.
      Healthy Sweet Potato Muffins
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      Paleo Blueberry Muffins (Almond Flour)

    After you make these Dairy Free Blueberry Muffins, make sure to leave a comment & rate the recipe!

    Recipe

    Muffins leaning on top of each other.

    Paleo Blueberry Banana Muffins

    These Dairy Free Blueberry Muffins are the perfect healthy treat for when you're craving something sweet! They have a crispy golden-brown top, a super moist and fluffy center, and they're naturally sweetened with bananas! Plus, they only take about 10 minutes to make, and only require a few simple ingredients. (Great option for kids!!)
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe Share on Facebook
    Prep Time 15 minutes mins
    Cook Time 35 minutes mins
    Total Time 50 minutes mins
    Course Breakfast, Dessert, Snack
    Cuisine American
    Servings 9
    Calories 112 kcal

    Equipment

    • Muffin Tins
    • Parchment Paper Muffin Liners
    • Mixing Bowl
    • Whisk
    • Spatula

    Ingredients
      

    Wet Ingredients

    • 1 Cup Mashed Banana Ripe bananas work best for this recipe! (About 2-3 bananas.)
    • 2 Eggs, Room Temperature
    • ⅓ Cup Coconut Milk Any dairy-free milk will work for this recipe!
    • 1 Teaspoon Vanilla Extract

    Dry Ingredients

    • ½ Cup Cassava Flour
    • ⅓ Cup Coconut Flour
    • ½ Teaspoon Baking Soda
    • ¼ Teaspoon Salt

    Blueberries

    • 1 Cup Frozen Blueberries Frozen blueberries work best with this recipe, but you can sub with fresh!

    Instructions
     

    Preparing the Muffin Batter

    • Start by adding cassava flour, coconut flour, baking soda, and salt into a small mixing bowl. Use a whisk to blend until fully combined.
    • Next, add eggs, mashed banana, coconut milk, and vanilla extract into a bowl. Whisk together or use a hand mixer to blend. (Don't over mix.)
    • Then pour the dry mixture into the wet mixture, and stir together or combine with a hand mixer. (It will thicken up as the flours absorb.)
    • Fold in the blueberries, and set aside while you prepare the muffin tins.

    Preparing to Bake

    • If you're using muffin liners, I suggest using parchment paper muffin liners so the batter doesn't stick. If you don't have muffin liners, use coconut oil on a paper towel to wipe inside each muffin tin.
    • Add the muffin batter to each tin. It should fill close to the top of your muffin tins! (I like using a cookie scoop, but a spoon will work too.)

    Baking

    • Bake at 400 degrees for 5 minutes, and then turn the oven to 350 degrees and bake for about 30 more minutes. The high temperature helps to raise the muffin tops!
    • You'll know they're done with the top turns a golden brown color. It's important to bake them thoroughly or else the center will be doughy!

    Cooling & Removing Muffins

    • If you greased the pan, let the muffins cool for at least 30 minutes before trying to remove the muffins. Once they've cooled, take a sharp knife and scrape along the edges to loosen it up! Then you can use a fork to carefully pop each one out.
    • If you used parchment paper liners, let them sit for a couple minutes before trying to remove them from the pan. (I usually stick a fork in to pop them out.) If you leave them in for a long period of time, they will get soggy from steam. Set them on a cooling rack until they're room temperature. Enjoy!

    Notes

    Baking Tips

    1. If you forgot to leave your eggs out, just add them to a small bowl, and pour over some warm water! This will speed up the process!
    2. Don't over mix the wet mixture. Blend until it's combined, and then fold in the dry ingredients with a spatula.
    3. My favorite way to mash banana is with a hand mixer! (Especially if I'm making a double batch.) It takes less than 30 seconds, and creates the perfect puree. You can also use a fork or potato masher!
    4. If your bananas aren't super ripe, you can bake them at 325 degrees for a few minutes to ripen them up! (It also makes them easier to mash.)
    5. When measuring flours, use the scoop and shake method. Scoop the flour, and shake the spoon or cup until it's even on top. Do NOT pack the flour. You can also scoop, and take a butter knife to push off the excess flour.

    How to store leftovers

    You can store leftover Blueberry Banana Muffins on the counter at room temperature for a few days, but to keep them fresh I would recommend keeping them in the refrigerator.
    You can also store them in the freezer! (My personal favorite.) Place them in an air tight back or container. To defrost, leave them in the refrigerator or out on the counter. You can also toast them or microwave them!
    See full post for more information and step by step photos!

    Nutrition

    Serving: 1gCalories: 112kcalCarbohydrates: 15gProtein: 3gFat: 5gSaturated Fat: 4gTrans Fat: 1gCholesterol: 36mgSodium: 151mgPotassium: 152mgFiber: 3gSugar: 6gVitamin A: 78IUVitamin C: 4mgCalcium: 17mgIron: 1mg
    Keywords blueberry banana muffins, cassava flour muffins, gluten free blueberry banana muffins, no added sugar muffins, paleo blueberry muffins
    Did you make this recipe?Tag @freshwaterpeaches on Instagram!

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    Reader Interactions

    Comments

    1. Sam

      May 02, 2021 at 10:21 pm

      5 stars
      I’m always looking for no added sugar snacks to meal prep! These were great!

      Reply
      • Mariah Mandile

        May 03, 2021 at 12:13 pm

        Glad you enjoyed them! xo Mariah

        Reply

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    Hi, I'm Mariah!

    I am a food photographer and recipe developer based in Connecticut. I love all things gut health, clean living, and I have a slight obsession with chocolate! Here you'll find simple and easy to make gluten-free, dairy-free recipes that your whole family will love!

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