For a richer flavor, consider using brown butter instead of regular butter. A touch of lemon zest can enhance the blueberry flavor. Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Banana Blueberry Almond Flour Muffins (Gluten-Free)
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PREP TIME15 mins
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COOK TIME15 mins
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TOTAL TIME1 hrs
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SERVING4 People
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VIEWS192
Indulge in the delightful simplicity of these almond flour muffins, bursting with the natural sweetness of ripe bananas and juicy blueberries. A wholesome, gluten-free treat that's perfect for a guilt-free breakfast or a satisfying snack.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate20 g
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Cholesterol93 mg
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Fiber1 g
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Protein15 g
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Saturated Fat1 g
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Sodium117 mg
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Sugar9 g
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Fat8 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat the oven to 350 degrees F (175 degrees C). Prepare a muffin tin by lining 4 cups with paper liners. (5 minutes)
02 Step
Recipe View In a medium-sized bowl, whisk together the almond meal, ground flax seed, chia seeds, and baking soda until well combined. (3 minutes)
03 Step
Recipe View In a separate bowl, whisk the eggs, honey, and apple cider vinegar together until smooth. Gently fold the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)
04 Step
Recipe View Gently mash the ripe banana with a fork and fold it into the batter. Then, carefully fold in the fresh blueberries, distributing them evenly throughout the mixture. (5 minutes)
05 Step
Recipe View Spoon the batter into the prepared muffin cups, filling each about two-thirds full. (2 minutes)
06 Step
Recipe View Bake in the preheated oven for approximately 15 minutes, or until the muffins are lightly browned and a toothpick inserted into the center comes out clean. (15 minutes)
07 Step
Recipe View Remove the muffin tin from the oven and allow the muffins to cool in the tin for 30 minutes before transferring them to a wire rack to cool completely. (30 minutes)
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Oleta Ankunding
Jun 20, 2025These are great for a quick breakfast on the go. I usually make a batch on Sunday and have them for the week.
Yvette Schoen
May 17, 2025The almond flour gives these muffins a lovely nutty flavor. I'll definitely be making these again.
Aurore Larkin
Apr 21, 2025I appreciate that this recipe is gluten-free and still tastes delicious. Thank you for sharing!
Lura Runolfsdottir
Dec 24, 2024I added a teaspoon of cinnamon to the batter, and it gave the muffins a warm, comforting flavor.
Markus Stoltenbergbogan
Oct 30, 2024My muffins were a little dry. Maybe I overbaked them? I'll try reducing the baking time next time.
Ward Walker
Aug 23, 2024I substituted the blueberries with chocolate chips, and they were a huge hit!
Erich Ankunding
Feb 12, 2024I had to use frozen blueberries, and they worked just fine. Just be sure to thaw them and drain any excess liquid.
Sonya Bailey
Dec 29, 2023These muffins are so easy to make and taste amazing! My kids love them.