Recipes / blueberry banana muffins

Paleo Blueberry Banana muffins w vegan option

Paleo Blueberry Banana muffins w vegan option

Paleo Blueberry Banana muffins w vegan option



2 large overripe bananas about 1 cup, mashed

¼ cup coconut oil

¼ cup creamy almond or nut butter

2 TBS pure maple syrup

1 tsp pure vanilla extract

2 eggs lightly beaten (or egg replacer for vegan)

¼ cup coconut flour

¼ cup almond flour

2 Tbsp chia seeds

½ tsp baking powder

¼ tsp baking soda

½ tsp salt

½ tsp cinnamon

1 cup fresh or frozen blueberries





  • Preheat oven to 375 degrees F. Grease a standard 12-cup muffin tin, set aside.
  • In a small bowl combine coconut flour, almond flour, chia seeds, baking powder, baking soda, salt and cinnamon). Set aside.
  • In a large, glass mixing bowl melt together coconut oil and almond butter (for about 1 minute on high), stir until combined.
  • Add mashed banana, maple syrup and vanilla extract and mix.
  • Add eggs and stir until smooth.
  • Add dry ingredients to wet ingredients and mix until completely combined.
  • Gently fold in blueberries
  • Pour about ¼ cup of batter into each muffin well (so it’s about ¾ of the way full).
  • Bake in preheated oven for 20-25 minutes or until the tops are set, golden brown, and a toothpick inserted in the center comes out clean.
  • Let cool in the pan for 5 minutes before gently removing each muffin from its well and transfer them to a wire rack to cool.
  • Enjoy!
  • To freeze: let cool then place muffins in an airtight container and put in the freezer. To reheat microwave on high for about 30 seconds per muffin!
Charity Godwin
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