These Almond flour Blueberry Blender Muffins are just the delicious gluten-free blueberry banana muffins you’ve been searching for! Grain-free blueberry muffins are the perfect healthy grab and go breakfast that are easy enough to make, even on a busy weekday morning!
Last week I made a batch of these healthy blueberry muffins…and smartly froze half of them for another time….then, this week brought a frozen muffin with me to pickleball for a quick pick me up. Good news as it was perfectly defrosted just when my energy started to lag. Bad news…hubby stole ¾ of it. Next time I will remember to bring 2…or maybe the whole batch so I can share with my friends too.
Ingredients and Substitutions
- Blueberries: Use fresh blueberries when they’re in season. Frozen blueberries work best straight from the freezer.
- Arrowroot: Arrowroot powder is a less processed alternative to corn starch.
- Applesauce: Unsweetened applesauce is a wholesome ingredient that replaces oils and helps to cut back on the amount of sweetener you need in baked goods.
- Eggs: Large eggs at room temperature work best in this recipe. Flax eggs didn’t work well as a replacement…the muffins were too dense and the moisture content and texture was off. If you’re looking for a vegan muffin, use my oatmeal muffins with jam or vegan zucchini muffins...super delish!
Step by Step
First, preheat the oven to 350 and line a muffin tin with unbleached parchment wrappers.
There’s no need to separate the wet ingredients from the dry ingredients. Remember, this almond flour blueberry muffin recipe is meant to be easy…blender dump and you’re just about done!
Break bananas into chunks and place into blender cup along with almond flour, eggs, applesauce, arrowroot, ground flax, baking soda, cinnamon and sea salt. Blend on high until well mixed.
Stir blueberries into muffin batter by hand. If you don’t have a blender, you can mash the bananas with a fork until super smooth and then mix everything by hand in a medium bowl, but still add the blueberries at the end.
Spoon batter into prepared muffin pan. For bakery style muffins, use extra large muffin cups…you’ll have enough batter for just 6 muffins.
Bake for 30 minutes until golden brown and a toothpick inserted into center comes out clean.
Transfer gluten-free-muffins to a wire rack to cool completely.
Debra’s Pro Tips
- For fabulous blueberry flavor, only use fresh berries when they’re in season…otherwise use frozen berries straight out of the freezer.
- Take frozen muffins straight from the freezer and place in lunch boxes, sports bags, etc for easy traveling.
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📖 Recipe
Almond Flour Blueberry Blender Muffins
Ingredients
- 2 cups almond flour
- 3 bananas ripe and spotty
- 3 large eggs
- ½ cup unsweetened applesauce
- ¼ cup arrowroot powder
- ¼ cup ground flax
- 2 teaspoon baking soda
- 1 ½ teaspoon cinnamon
- ½ teaspoon coarse salt
- 6 oz. blueberries* (approximately 1 cup)
Instructions
- Preheat oven to 350 degrees and line muffin tins with unbleached parchment liners.
- Peel bananas and break into pieces. Place into blender cup (or bowl of food processor) along with all other ingredients, except for blueberries.
- Blend on high until everything is well incorporated and batter is smooth.
- Mix blueberries in by hand.
- Scoop batter into prepared muffin tin. Evenly disperse between the 12 portions. For larger muffins, scoop into large muffin tins…you will get 9.
- Bake for 30 minutes.
- Muffins will stay good for 3 days at room temperature, 1 week in the fridge or 3 months in the freezer.
Notes
Storage
- Almond flour muffins are moist and delicious, but will only stay good at room temperature for about 3 days.
- Store muffins in airtight container in the fridge for up to a week.
- Freeze completely cooled muffins in freezer-safe bag for up to 3 months.
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
MS
These look wonderful – your recipes are so good. Have you tried making them vegan with flax eggs? (I’ll experiment for sure!) Thanks for all you do!
Debra Klein
Flax eggs didn’t work well for me in this recipe….the muffins were too dense….maybe because I was replacing 3 eggs and there already is a bit of flax called for in the recipe? I’ll be curious to hear how your experiment works out.
MS
I can see how they would be dense, you are right – I’ll try them without the eggs and no flax eggs – maybe some aquafaba – and will report back! Thank you for the quick reply!
Debra Klein
AWESOME….a healthy choice for breakfast, snack, brunch, tea time….ANY time.
morgan
could you make the dough in a mixer instead?
Debra Klein
Absolutely….though you may have to mash the bananas wit a fork first.
Debra Klein
I know. So much easier and the batter is so thick and creamy when you blend in the processor or blender. It’s totally worth the minimal clean up.
Molly Kumar
These muffins look so yum and filled with such amazing flavors. I love that you used a mix of grain-free base as that adds so much to the texture. Pinning to try the recipe soon.
Debra Klein
Thank you, they are definitely full of flavor and texture. A favorite in our house.
Donna
Perfect timing, I have been looking for a grain-free muffin recipe that actually tastes good for the longest time. These fit the bill perfectly and we will be whipping them up time and time again!
Debra Klein
You’re welcome. Enjoy!
Anne H
I would love to make these but have an almond allergy. Is there a substitute for almond flour? They sound wonderful!
Debra Klein
You could probably sub coconut flour…I haven’t tried it, because I am allergic to coconut…but I’d love to know how they come out.
Debra Klein
Oh, lucky you to receive that syrup from her. Enjoy.
Debra Klein
Awesome….if you still are looking for something to use with that almond flour, you should make almond thumbprint cookies. Though I’ll warn you–totally addictive.
Trish
I love love love that the dough for these is made in the blender! YES! And that they are vegan. My toddler would gobble these all up so fast! We are trying to eat a bit healthier this time of year, but not go crazy about it. These are PERFECT!
Debra Klein
Thank you. My kids absolutely love these muffins.
Gloria
I would love one of these in the morning with my coffee. I am a blueberry lover, and no better place to use them than in muffins. These would be great for an after school snack for the kids too.
Debra Klein
Exactly. Taking a minute for a muffin and coffee in the morning when all is calm…super important.
Deborah goldberg
Can this recipe be used without the arrow root. ?
Debra Klein
Can you substitute with corn starch? If you just omit, your liquid to dry ratios will be off and I’m not sure you’ll get a good result.
debby Goldberg
so I can use the same recipe but substitute corn starch ? Ill give it a try and let u know how it works.
Debra Klein
Yes….the cornstarch is an equal swap for the arrowroot powder.