6-ingredient Paleo Blueberry Banana Bread Muffins

These Paleo Blueberry Banana Bread Muffins are absolutely delicious and easy to make. Toss the ingredients into the blender and bake! And they’re gluten-free, dairy-free and have no refined sugar.

It is blueberry season everyone!! And I am so excited to share a refresh of my most favorite blueberry banana muffins with you! And these are one of my kid’s favorites as well. They make for a healthy breakfast, snack or even dessert. They’re not overly sweet and I love how easy they are to make.

There is nothing better though than a baked good in the house. And these moist delicious perfect muffins are basically cupcakes to my 4 year old (winner). Plus you can keep these in the fridge for about 5 days or freezer for 2 months. I love keeping these on hand for post-school snack, my afternoon slump snack or whenever the craving for muffins hits.

And these blueberry muffins are how you can enjoy a baked good for anytime of the day without the sugar crash after. Not to mention they are gluten-free, dairy-free, grain-free and they have no refined sugar in them. I love how they keep me fuller longer than a traditional muffin yet till have the dreamy golden top.

What ingredients are in these gluten-free blueberry banana muffins:

• Bananas – about 1 cup mashed banana and the riper the better as the muffins will be sweeter!
• Eggs – I haven’t tried flax eggs but they may work
• Oil – I used olive oil but melted coconut oil works too
• Creamy nut butter – really any creamy nut butter can work! Almond, peanut, cashew, even tahini
• Vanilla extract
• Almond flour – I haven’t tested another flour here but if you want to try oat flour, I’d use about 1 cup
• Baking powder + baking soda
• Cinnamon
• Fresh or frozen blueberries – either can work here for these muffins

How to make paleo blueberry banana bread muffins:

1. Preheat oven to 375 degrees F and grease a muffin tray with oil or use liners
2. Add all ingredients to blender besides blueberries and blend until smooth
3. Fold in the blueberries then evenly distribute the batter in each muffin tin (fill up 3/4 the way)
4. Bake in oven for 25-30 minutes or until ready (tops should be golden brown – stick toothpick in and make suer it’s clean)
5. Allow the muffins to cool then gently remove and enjoy!

FAQs on making these blueberry muffins:

• Can you turn these muffins into bread? Absolutely! Bake it in your favorite bread dish/loaf pan for 35-45 minutes or until ready.
• Can I substitute any of the ingredients? Anytime I have tried/tested a sub, it is listed below. Otherwise please sub at your own risk but know it will compromise how the recipe turns out.
• How do you store blueberry muffins? I store them in an airtight container in the fridge for 5 days or in the freezer for 2 months.
• Are these muffins okay for kids too? Absolutely! My toddlers love these and they’re lower in sugar too, which I love.

A few other delicious and healthy muffin recipes to try:

EASY Peanut Butter Banana Muffins

Green Smoothie Muffins (gluten-free)

DELISH Chocolate Chip Muffins (gluten-free)

Bakery-Style Blueberry Muffins (gluten-free)

xx, Rach

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