These easy-to-make blueberry banana muffins are made with almond flour, and sweetened mainly by bananas. They are soft fluffy, and will melt in your mouth.

A nice hearty blueberry banana muffin with a hot cup of coffee is one of my favorite kinds of breakfast.

Most store-bought muffins are loaded with sugar and empty calories.

But, this homemade blueberry banana muffin recipe is only made with wholefood ingredients and tastes even better than a regular muffin.

A few other of my Muffin recipes that everyone loves:

  1. Peanut Butter Banana Muffins
  2. Strawberry Banana Muffins {Video}
  3. Morning Glory Muffins (Gluten Free)

These muffins are all filled with healthy fats, fiber, and protein, which make a great breakfast or midday snack!

Now, let’s dig into these easy and healthy blueberry muffins. 

Ingredients Used to Make These Blueberry Banana Muffins

Here’s everything you will need for this recipe:

  • Fresh blueberries (fresh or frozen)
  • Ripe bananas
  • Eggs
  • Vanilla extract
  • Almond butter
  • Almond flour
  • Coconut flour
  • Maple syrup
  • Baking powder
  • Baking soda

I love baking with bananas because they add a natural sweetness to any recipe.

This recipe is refined sugar-free, sweetened only from the sugars naturally found in fruit and a touch of maple syrup.

Using a combination of coconut flour and almond flour in place of white flour keeps these muffins gluten-free.

Additionally, I simply used almond butter instead of regular butter or even coconut oil.

Not only blueberry and almond butter flavors complement each other, but it also gives this muffin recipe a slightly gooey texture.

These simple and healthy alternative ingredients allow you to make a much healthier muffin that is equally as delicious.


You can use frozen blueberries for this recipe but please note that the batter will turn slightly blue/green because of the juice from the frozen berries.

Additionally, it will increase the bake time as well. 

How to Make These Blueberry Banana Muffins 

Step 1: Combine all of the wet ingredients.

First, mash your bananas and mix together all of your wet ingredients using a hand mixer.

Step 2: Mix together your dry ingredients.

In a separate bowl, combine all of your dry ingredients together.

Step 3: Combine wet and dry ingredients.

Add your dry ingredients to your wet ingredients. Make sure to combine thoroughly so there are no clumps.

Step 4: Fold in blueberries.

Gently fold the blueberries into your batter. 

Step 5: Fill your muffin tin.

Use a medium spoon or cookie scoop to fill the muffin tin. I used silicone baking cups. I literally cannot live without them anymore… they are reusable, non-stick and dishwasher safe.

Step 6: Top with extra blueberries and bake.

I like to add a few extra blueberries on top before throwing them in the oven. Bake for 20 minutes and 375 F and you’re done!


How to Serve These Blueberry Banana Muffins

These muffins are great as is, but you can finish them off with some other toppings to take them up a notch.

One of my favorite ways to top these muffins is with yogurt or my cashew cream cheese frosting as a dairy-free option. 

Drizzling some peanut or almond butter on top is another great way to add some more healthy fats or top with some jam and pair with a cup of coffee.

You could also top with pasteurized butter or ghee to enhance the flavor of the muffins. 

Tips for the Best Blueberry Muffins

These muffins are going to taste great regardless, but there are a few tips that I wanted to share with you that help make these blueberry banana muffins tasty and look great.

1. Coat blueberries with almond flour.

Coating your blueberries with a little bit of flour before adding them to your batter helps prevent the blueberries from sinking to the bottom.

2. Use fresh blueberries.

These muffins will taste the same whether you use fresh or frozen blueberries, but they are more aesthetically pleasing when you use fresh ones.

3. Increase baking time if using frozen blueberries.

Keep in mind that using frozen blueberries will increase the baking time on your muffins.

4. Use room temperature eggs.

Remove eggs from the refrigerator about 2 hours before baking to allow eggs to come up to room temperature

Using cold eggs will affect the baking time and can seize your batter (especially if you are using coconut oil in your recipe). This can lead to a lumpy batter that rises poorly and a denser final product.

How to Store These Blueberry Banana Muffins

Store in an air-tight container in the fridge for 5 days or up to 2 months in the freezer.

This is one of those recipes that is great for meal prepping because they keep so well. You can easily double the recipe and store them until you’re ready to eat them.

What’s your favorite way to eat muffins? Leave a comment below!


A hand holding a blueberry banana muffin. Pinterest image


A dozen of healthy blueberry muffins on a cooling rack.

Get the recipe:Blueberry Banana Muffins {with Almond Flour}

These easy-to-make blueberry banana muffins are made with almond flour, and sweetened mainly by bananas. They are soft fluffy, and will melt in your mouth.
4.75 stars (8 reviews)


  • 1 cup ripe bananas, ~2 medium
  • 1/2 cup almond butter, Unsalted, Unsweetened
  • 2 eggs
  • 1/4 cup maple syrup
  • 1/2 cup Almond flour, packed
  • 2 tbsp coconut flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp vanilla extract
  • 1 1/4 cup fresh blueberries


  • Preheat the oven to 375 F.
  • In a medium mixing bowl, mash ripe bananas, then add in the wet ingredients –almond butter, eggs, maple syrup, and vanilla extract. Use a hand mixer to combine until smooth.
  • In a separate mixing bowl, combine the dry ingredients – almond flour, coconut flour baking powder, baking soda, and a pinch of sea salt. Add dry ingredients to wet ingredients. Combine with a spatula. Fold in 1 cup fresh blueberries.
  • Grease a lined muffin pan ( I used non-stick silicone muffin cups) with a little bit of coconut oil. Evenly divide up the muffin batter into the cups. Fill the muffin cups close to the top.
  • Sprinkle the rest of the blueberries on top. Bake for 20 minutes or until a toothpick comes out clean after sticking into the center.
  • Let it cool for 10 minutes then rest them on a cooling rack. Enjoy with some extra almond butter on top and a cup of coffee!
  • Store in air-tight containers in the fridge or freezer.
Serving: 1g, Calories: 152kcal, Carbohydrates: 14g, Protein: 5g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 7g, Cholesterol: 31mg, Sodium: 108mg, Fiber: 3g, Sugar: 9g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.