Blueberry Banana Muffins Recipe
Blueberry Banana Muffins - this delicious and easy blueberry banana muffin recipe is perfect for snack or breakfast! GF option included!
Ingredients
- 1 ½ cups over-ripe bananas mashed (about 3 bananas)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups super-fine almond flour
- 1 cup cassava flour
- ¾ cup coconut sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup blueberries
- 1 tablespoon cassava flour
- 2 tablespoons butter melted
Optional Topping:
- organic cane sugar
Instructions
- Prep: Preheat oven to 350℉. Prepare 12 muffins tins by placing paper liners inside and spraying lightly with olive oil.
- Wet Ingredients: In a large mixing bowl, add mashed bananas, 2 eggs, and 1 teaspoon vanilla extract; whisk gently to combine (don't over-mix - I would not recommend using an electric mixer).
- Dry Ingredients: In a separate bowl, add 1 ¼ cups super-fine almond flour, 1 cup cassava flour, ¾ cup coconut sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon kosher salt; whisk to combine ensuring any clumps of almond flour are broken up.
- Combine: Pour the Dry Ingredients into the Wet Ingredients. Mix to combine.
- Blueberries + Butter: Place 1 cup blueberries in a small bowl and add about 1 tablespoon 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.
- Bake: Divide the batter between 12 muffins tins. Sprinkle with organic cane sugar (if using). Place in oven to bake, middle rack, and let cook 19-22 minutes or until a toothpick comes out clean.
- Serve: Let cool in the muffin tin about 5 minutes and then let them finish cooling on a cooling rack. Enjoy!
Video
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
Calories: 188kcal | Carbohydrates: 26g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 175mg | Potassium: 90mg | Fiber: 2g | Sugar: 11g | Vitamin A: 117IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 1mg
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