Go Back
+ servings
Print Recipe
5 from 1 vote

Paleo Banana Blueberry Muffins

These Paleo banana blueberry muffins are the perfect easy breakfast or snack. Mixed in one bowl, these healthy muffins are fluffy, moist and naturally sweetened. Gluten-free and dairy-free.
Prep Time10 mins
Cook Time25 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: banana muffins, blueberry muffins, dairy-free muffins, gluten free muffins, paleo muffins
Servings: 9 muffins
Calories: 213kcal


  • 2 tablespoons avocado oil or melted coconut oil
  • 1/2 cup mashed banana about 1 medium ripe banana
  • 2 eggs room temperature
  • 1/3 cup maple syrup or honey
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon sea salt
  • 1 1/2 cups almond flour
  • 1/3 cup tapioca flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 2/3 cup blueberries washed and dried


  • Preheat your oven to 350º F and line a muffin tin with 9 liners.
  • In a medium bowl, combine oil, eggs, maple syrup/honey, vanilla, and mashed banana. Mix together.
  • Add remaining ingredients except blueberries. Stir until batter is smooth.
  • Add blueberries to the bowl and fold in.
  • Portion out the batter between the lined muffin holes.
  • Bake for 22-25 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
  • Remove from oven and let cool for 20 minutes before enjoying. Store leftovers in fridge for up to 4 days.


Recipe originally published 12/2015. Last updated 2/2021 


Serving: 1muffin | Calories: 213kcal | Carbohydrates: 21g | Protein: 5g | Fat: 13g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 201mg | Potassium: 96mg | Fiber: 3g | Sugar: 11g | Vitamin A: 67IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg