April 28

Banana & Blueberry Muffins

Serves: 12 | Prep Time: ~35 min |


Nutrition Information (per serving)

  • Calories: 236 kcal.
  • Carbs: 17.8g.
  • Fat: 16.3g.
  • Protein: 4.6g.
  • Fiber: 3.8g.
  • Sugar: 8.7g.



  • 2 cups almond flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ¼ tsp. cinnamon
  • 5 bananas (medium, ripe)
  • ¼ cup coconut oil
  • ½ cup almond milk
  • 2 tsp. vanilla extract
  • 1½ cup blueberries (fresh or frozen)


Total number of ingredients: 10



  1. Preheat the oven to 350°F or 175°C.
  2. Place paper muffin liners in a muffin pan and set it aside.
  3. Take a medium bowl and whisk the flour, baking powder, baking soda, salt and cinnamon.
  4. Take another large bowl and mash the bananas in it.
  5. Add the coconut oil, almond milk and vanilla extract to the banana bowl. Mix all the ingredients until all the ingredients in it are combined well.
  6. Slowly stir the dry ingredients from the first bowl into the banana mix.
  7. Mix thoroughly before carefully folding in the blueberries.
  8. Spoon the mixture into the muffin liners until all are about three-quarters filled.
  9. Bake the muffins for 20-25 minutes, until a knife stuck in the muffin comes out clean.
  10. Take the muffins out of the oven and let them cool down completely before taking the muffin liners off.
  11. Store for later or enjoy right away!




Storage Temperature Expiration date Preparation
Airtight container L Fridge at 38 – 40°F or 3°C


4-5 days after preparation  
Airtight container L Freezer at -1°F or -20°C 60 days after preparation Thaw at room temperature.


Tip: serve with crushed almonds on top vor a more crunchy bite!


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