There’s nothing quite like a warm, fluffy muffin straight out of the oven, and these blueberry banana muffins are no exception! Made with almond flour and naturally sweetened with ripe bananas and a touch of maple syrup, they’re soft, moist, and bursting with juicy blueberries in every bite.

Pair one with a hot cup of coffee or tea, and you’ve got a perfect start to your morning or a satisfying afternoon snack.

A batch of soft fluffy and airy blueberry banana muffins made with almond flour. There is a bite on the muffin that shows juicy blueberries.

Imagine sinking your teeth into a warm, freshly baked muffin – pure comfort in every bite.

Unlike most store-bought muffins, these homemade treats are crafted with almond flour, sweetened with ripe bananas and a touch of maple syrup, bold almond butter, and juicy blueberries, making them a delightful alternative.

Now, let’s dig into these easy and healthy blueberry banana muffins with almond flour.

Ingredients for blueberry banana almond flour muffins.

Ingredients Used to Make These Blueberry Banana Muffins

Here’s everything you’ll need to make these muffins:

  • Blueberries – Fresh or frozen both work, but fresh will prevent the batter from turning blue/green.
  • Ripe Bananas – The riper, the better! They add natural sweetness and moisture.
  • Eggs – Provide structure and help the muffins rise.
  • Vanilla Extract – Enhances the overall flavor.
  • Almond Butter – Adds richness and a slightly gooey texture.
  • Almond Flour – A great gluten-free alternative that gives the muffins a soft texture.
  • Coconut Flour – Works with almond flour to create the perfect crumb.
  • Maple Syrup – Just a touch for extra sweetness.
  • Baking Powder & Baking Soda – Helps the muffins rise and stay fluffy.

I love using bananas in baking because they naturally sweeten recipes while adding moisture. Combined with almond and coconut flour, these muffins stay gluten-free without compromising texture. Almond butter also enhances the flavor while giving a slight chewiness to the muffins.

Note: If using frozen blueberries, expect the batter to take on a slight color tint and increase the bake time by a few minutes.

How to Make These Blueberry Banana Muffins 

Instructions for blueberry banana almond flour muffins.
Mash the ripe bananas in a mixing bowl.
Instructions for blueberry banana almond flour muffins.
Add eggs, vanilla extract, almond butter, and maple syrup.
Instructions for blueberry banana almond flour muffins.
Mix well using a hand mixer or whisk until fully combined.
Instructions for blueberry banana almond flour muffins.
Sift in almond flour, coconut flour, baking soda and baking powder.
Instructions for blueberry banana almond flour muffins.
Stir until well combined, ensuring there are no dry pockets or lumps.
Instructions for blueberry banana almond flour muffins.
Add in the blueberries.
Instructions for blueberry banana almond flour muffins.
Gently fold in the blueberries, being careful not to overmix.
Instructions for blueberry banana almond flour muffins.
Scoop the batter into a muffin tin. Add a few extra blueberries on top.
Instructions for blueberry banana almond flour muffins.
Bake at 375°F (190°C) for 20 minutes, or until a toothpick inserted in the center comes out clean.

I used a silicone baking muffin pan. You don’t need muffin cups. The pan is reusable, non-stick and easy to clean.

 

A batch of soft fluffy and airy blueberry banana muffins made with almond flour. There are bursting blueberries on top and inside of the muffins that show juicy blueberries.

How to Serve These Blueberry Banana Muffins

These muffins are delicious on their own, but you can elevate them with some toppings:

  • Top with yogurt or dairy-free cashew cream cheese frosting for a fun twist.
  • Spread with butter, ghee, or nut butter for extra richness.

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 in Flour – Tossing the blueberries in a bit of almond flour before folding them in helps prevent them from sinking to the bottom.
  2. Use Fresh Blueberries – Fresh berries hold their shape better and keep the muffins looking picture-perfect.
  3. Adjust Baking Time for Frozen Blueberries – If using frozen berries, add a few extra minutes to the bake time.
  4. Use Room Temperature Eggs – Cold eggs can affect the batter’s consistency and may prevent the muffins from rising properly.

How to Store These Blueberry Banana Muffins

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze for up to 2 months. Thaw overnight in the fridge or microwave for 15-20 seconds before enjoying.

These muffins are great for meal prep—make a double batch and store extras for a quick and easy breakfast or snack anytime!

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

I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

A batch of soft fluffy and airy blueberry banana muffins made with almond flour. There is a bite on the muffin that shows juicy blueberries.

 

Get the recipe:Blueberry Banana Muffins {Almond Flour}

Yield: 12
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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)
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Ingredients

  • 1 cup ripe bananas, ~2 medium
  • 1/2 cup almond butter, Unsalted, Unsweetened
  • 2 eggs
  • 1/4 cup maple syrup, or honey
  • 1 cup Almond flour, 120g
  • 2 tbsp coconut flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp vanilla extract
  • 1 1/4 cup fresh blueberries

Equipment

Instructions 

  • 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 pan) 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.

Author: Shuang Shuang Liang
Course: Breakfast
Cuisine: American