Description
Blueberry Banana Muffins – this delicious and easy blueberry banana muffin recipe is perfect for snack or breakfast! GF option included!
Ingredients
Scale
Wet:
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ½ cup over-ripe banana, mashed (about 3 bananas)
Dry:
- 3/4 cup coconut sugar
- 1 ¼ cup super-fine almond flour
- 1 cup cassava flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
Other:
- 1 cup blueberries + 1 tablespoon cassava flour
- 2 tablespoons butter, melted
- organic cane sugar for topping (optional)
Instructions
- Preheat oven to 350 degrees F.
- Prepare 12 muffins tins by placing paper liners inside and spraying lightly with olive oil.
- Add Wet Ingredients to a large mixing bowl; whisk gently to combine (don’t over-mix – I would not recommend using an electric mixer).
- Combine Dry Ingredients to a medium mixing whisk; whisk to combine ensuring any clumps of almond flour are broken up.
- Pour the Dry Ingredients into the Wet Ingredients.
- Place blueberries in a small bowl and add about a tablespoon of cassava flour; stir to coat the blueberries.
- Add the blueberries to the muffin mixture. Gently fold into the batter.
- Add the melted butter and fold into the batter.
- Divide the batter between 12 muffins tins.
- Sprinkle with cane sugar.
- Place in oven to bake, middle rack, and let cook 19-22 minutes or until a toothpick comes out clean.
- Let cool in the muffin tin about 5 minutes and then let them finish cooling on a cooling rack.
Notes
- Coconut Sugar: you can use brown sugar here if you prefer
- Almond Flour + Cassava Flour: I love using the almond flour + cassava flour combo as the resulting texture is so soft and not grainy!
- Dairy-Free: feel free to use coconut oil or plant-based butter instead of regular butter here.
- Whole Wheat Flour: to make these with whole wheat flour simply use 1 1/2 cup whole wheat flour in place of BOTH the almond flour and cassava flour. Bake for 18-20 minutes. All other directions/measurements are the same!
- Blueberries: we used fresh blueberries but you can also use frozen!
- Eggs: no need to be room temperature, I used mine right out of the fridge!
- All Purpose Flour: I haven’t tested this with all-purpose flour, but will update the recipe card if I do!
- Gluten Free Flour: if you are using a 1-to-1 gluten free flour I would recommend using approximately 1 1/2 – 1 3/4 cups!
Nutrition
- Serving Size: 1 muffin
- Calories: 223
- Sugar: 18.2 g
- Sodium: 123.2 mg
- Fat: 7.4 g
- Carbohydrates: 35.2 g
- Protein: 4 g
- Cholesterol: 36.1 mg