- 4 bananas (2½ cups mashed or 575 grams)
- 4 eggs
- 1/2 cup almond butter (or nut butter of choice)
- 4 tablespoons coconut oil (melted)
- 1/2 cup coconut flour
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups blueberries
PER SERVING *
|Calories70Calories from Fat45|
|% DAILY VALUE*|
|Calories from Fat45|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Maria Helen Känd 15 Feb
A good recipe. I used raspberries instead of blueberries and it was nice too. Will definitely do them again.
Tori S. 20 Jul 2016
These are really good, especially for a Paleo recipe. All of the kids and the husband even enjoyed these. Nothing amazing, but a solid blueberry muffin recipe.
Ryan T. 15 Jun 2016
These muffins are amazing as is. They're moist and sweet. I had to increase the cooking time by 5-7 minutes, but that isn't the fault of the recipe creator, every stove is different. I used ripe bananas, next time I will use partially rotten bananas
Elizabeth O. 10 Sep 2015
Love blueberries, Love bananas so I definitely had to try this recipe. I never follow recipes because I always end up changing something so I use them as a guide line. I didn't have coconut flour (never even came across such a thing. I didn't know such a thing existed. lol) so I used gluten free flour instead. Since it was gluten free, I knew it wasn't going to stick together very well and I added some flaxmeal as well. I also used 2 eggs instead of 4 because I hate the smell of egg and despite what some people might say, yes I can detect that smell when I eat certain desserts and it ends up being to much for me to handle. I already was going to use frozen blueberries so I increased the amount to make up for the 2 eggs I omitted. I used less salt and to make then sweet I added some honey and also some lemon zest. They came out perfect, not to sweet too!