Our easy Paleo Blueberry Muffin Bread + Vanilla Glaze is the perfect way to start your morning or add it to a weekend brunch menu for a crowd! A light and fluffy bread that has a wonderful sweet glaze on top. A huge hit for the whole family!
The Best Paleo Blueberry Muffin Bread
This is a perfect recipe for a weekend brunch or to make ahead for weekday breakfast! I don’t know about you guys, but weekend breakfasts are kind of a big deal at our house. No one is rushing around, we are just in our jammies, sipping on some cold brew (maybe some hot chocolate for the girls) and, if I am really on top of my game, I get up a little early and make some of this homemade Paleo Blueberry Muffin Bread + Vanilla Glaze and have it just coming out of the oven when everyone else gets up! Weekend morning perfection.
Looking for another breakfast bread? We highly recommend our Gluten Free Coffee Cake!
What You Will Need
- over ripe bananas – a great way to add a touch of natural sweetness and most people have some over-ripe bananas hanging out on the counter.
- egg – one large egg mixes with the bananas for the wet ingredients in this blueberry bread recipe.
- flour – we used paleo flour, but feel free to use all-purpose flour or gluten-free flour.
- baking soda & kosher salt – classic baking ingredients to help with the structure of the bread.
- ghee – just melt a little bit and add to the bread batter.
- fresh blueberries – the best fresh fruit that always hits the spot.
- coconut butter, coconut oil, honey, & vanilla extract – melted and combined to create a delicious sweet glaze.
How To Make Paleo Blueberry Muffin Bread
The first steps to making this easy recipe is to mix the mashed bananas and egg in a large bowl. In a separate mixing bowl, combine the flour, baking soda, and salt. Now mix the wet ingredients and dry ingredients together. Next, add the melted ghee and stir again. Carefully fold in the blueberries and then pour the batter into a loaf pan that has been coated with non-stick cooking spray. Bake at 325 degrees F for one hour. Let fully cool. Finally, place all the glaze ingredients in a small saucepan and melt on low. Pour this sweet glaze over the bread and serve.
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Paleo Blueberry Muffin Bread + Vanilla Glaze
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
Description
Our Paleo Blueberry Muffin Bread + Vanilla Glaze is the perfect recipe for a weekend brunch or to make ahead for weekday breakfast!
Ingredients
Bread:
- 1 3/4 cup mashed bananas (about 3 large)
- 1 egg, beaten (room temperature)
- 1 1/2 cups paleo baking flour
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 2 tablespoons ghee, melted (option to omit if not part of your paleo diet)
- 1/2 cup fresh blueberries
Glaze:
- 3 tablespoons coconut butter
- 2 tablespoons coconut oil
- 2 tablespoons honey
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 325 degrees F.
- Grease 9 x 5 x 3 inch loaf pan; set aside. (note: a glass loaf pan seems to work a little better)
- Place mashed bananas in a medium bowl and add beaten egg; mix well.
- In separate bowl, combine flour, baking soda, and salt.
- Stir the flour mixture into the banana mixture.
- Mix in the melted ghee and then gently fold in blueberries. Spoon batter into prepared pan.
- Optional: take extra banana and carefully cut a think strip and place on the top of the loaf; gently pressing down into the dough with the palm of your hand.
- Bake 1 hour, or until toothpick inserted in the center of the loaf comes out clean.
- Let rest at room temperature for 5 minutes in the pan; carefully use spatula to loosen sides and then turn out onto a wire rack to cool.
- Combine Glaze ingredients in small saucepan and stir while allowing to melt on medium low heat. Once melted and fully combined, pour over top bread and allow to cool.
Notes
- Storage: store in an airtight container on the counter for 3-4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 212
- Sugar: 10.3 g
- Sodium: 235.2 mg
- Fat: 13.1 g
- Carbohydrates: 24.3 g
- Protein: 3.8 g
- Cholesterol: 24.7 mg
Marilla says
Hi, instead of paleo flour, can I just use self raising Flour?
I have no need for paleo diet!
Thanks.
Erin says
Hi, I haven’t tested it with flour other than paleo flour, so I can’t speak from experience! If you try it, let me know how it turns out!