These Paleo Blueberry Banana 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!!)
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What makes these Blueberry Banana Muffins healthier?
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
- 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
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!
Baking Tips
- 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!
- Don't over mix the wet mixture. Blend until it's combined, and then fold in the dry ingredients with a spatula.
- 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!
- 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.)
- 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
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.)
Yes! If you remove them from the oven and they don't have a golden brown top, chances are the center will be underdone.
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!
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.
I have not tested this recipe with an egg replacement. I find flax eggs tend to make dessert recipes more gooey, so I'm not sure it would work with this recipe. (Unless you like your muffins on the softer side.) If you give it a try, let me know how it goes!
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!
- Healthy Sweet Potato Muffins
- Gluten-Free Samoa Muffins (Paleo)
- Paleo Chocolate Banana Muffins
- Gluten-Free Blueberry Muffins
Recipe
Paleo Blueberry Banana Muffins
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
- 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!
- Don't over mix the wet mixture. Blend until it's combined, and then fold in the dry ingredients with a spatula.
- 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!
- 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.)
- 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
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!Nutrition
After you make these Paleo Blueberry Banana Muffins, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love them as much as I do! xo Mariah
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I’m always looking for no added sugar snacks to meal prep! These were great!
Glad you enjoyed them! xo Mariah