Paleo Banana-Blueberry Muffins
Prep time
Cook time
Total time
Moist and delicious banana-blueberry muffins full of healthy ingredients! Paleo friendly and free of gluten, grains, dairy, and refined sugars.
Recipe type: Bread
Serves: 14 muffins
  • 1 cup almond flour
  • ⅔ cup tapioca flour
  • ⅓ cup coconut flour
  • 2 tablespoons flaxseed meal
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • pinch of salt
  • 3 mashed ripe bananas
  • ½ cup unsweetened almond milk or other milk of choice
  • ⅓ cup maple syrup or honey
  • ¼ cup melted coconut oil or olive oil
  • 2 eggs
  • 1 cup blueberries, fresh or frozen
  1. Preheat oven to 350F. Grease a muffin pan or line with paper liners.
  2. In a large bowl, blend together dry ingredients: almond, tapioca, and coconut flours, flaxseed meal, baking powder, baking soda, and salt. Stir in mashed bananas, milk, maple syrup, melted coconut oil, and eggs until well combined. Gently fold in blueberries.
  3. Pour batter into each liner until it sits just below the top of the liner, I do a heaping ¼ cupful so that the liner is mostly full. Bake in a preheated oven for 20-25 minutes or until lightly browned and a toothpick inserted near the center comes out clean. Let muffins cool in the pan for a few minutes before transferring to a rack to cool thoroughly. Yield: About 14 muffins.
Recipe by Wife Mama Foodie at