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Have 30 minutes? These Paleo Banana Very Berry Muffins are bursting with fresh berries and make for the ultimate make ahead breakfast or mid-day treat! They’re gluten-free and dairy-free and so delicious. This is one of the first muffin recipes I published on my site and what inspired me to bake all of the other ones that came later. Once you make them you’ll know why they inspired me so much!
Paleo Banana Muffins with Berries
Paleo Banana Muffins with BerriesThese fluffy, moist, paleo banana muffins are the perfect morning treat! I love this recipe because it’s paleo baking at it’s best with minimal nutrient dense ingredients. Moreover, nobody will know they’re grain-free and paleo-friendly! In addition, these muffins are also so easy to prepare! Add everything to one bowl, mix, bake and BOOM. The ultimate berry treat in no time!
Here’s what in them:
- almond flour
- coconut flour
- salt
- baking soda
- coconut oil
- eggs
- honey
- banana
- blueberries
- raspberries
These paleo muffins are easy to make and are loved by so many! They also make your kitchen smell amazing. These muffins use my trusty almond flour and coconut flour blend, with very little added sugar. They make the ultimate banana muffin with berries!
How to Make Paleo Muffins
- Mix the dry ingredients
- Mix the wet ingredients
- Combine wet into dry ingredients and Fold in blueberries and raspberries if using.
- Bake!
If you like this paleo muffin recipe, check out these others:
- Pumpkin Sticky Bun Muffins
- Peach Cobbler Muffins
- Cinnamon Bun Banana Muffins
- Gingerbread Chocolate Chip Muffins
- Chocolate Chip Zucchini Muffins
Watch the video:
Paleo Banana Muffins with Berries
Ingredients
- 1 cup almond flour
- 3 tablespoons coconut flour
- 1/8 teaspoon salt
- 1/4 teaspoon baking soda
- 3 tablespoons coconut oil
- 2 eggs
- 3 tablespoons honey
- 1 banana mashed
- 1/4 cup blueberries
- 1/4 cup raspberries
Instructions
- Preheat oven to 350°F and line muffin tin with parchment liners.
- In one bowl combine almond flour, coconut flour, baking soda, and salt.
- In a separate bowl combine egg, melted coconut oil or grass-fed butter, honey, and mashed banana and mix well.
- Combine wet and dry ingredients. Fold in blueberries and raspberries if using.
- Bake for about 20-25 minutes or until a toothpick comes out clean.
Notes
Recipe updated on 1/9/2017
Absolutely delicious!! My muffin and fruit obsessed toddler devoured these. She ate 3 as soon as they cooled off! This will be a staple muffin for us for sure – just like your cinnamon banana muffin!
Can I use frozen berries?
I baked these last night. Really easy recipe to whip up! Very tasty – I think I might’ve put too much honey in mine so they are really sweet, would try to use less next time. Otherwise great muffins!
My Fitness Pal says there are 155 calories, 14 grams carbs, 12.5 grams fat, and 4.6 grams protein per muffin.
I didn’t have the super fine almond flour, but they were still delicious!
I love these! I added a little extra honey to make sure my kids would love them too and I sprayed the pan with coconut oil, since I didn’t have any liners
Hi there, could applesauce be subbed for coconut oil? Thanks!
Unfortunately I forgot how much I’m not a fan of Bob’s Red Mill almond flour and bought some from the bulk section at Whole Foods for this. They came out really grainy and just seemed off. Will be buying diff almond flour and trying again!
I use Honeyville!
Do you have any idea how many calories in these muffins? They look great!
Hey! I did the calories math just now and it came out to 90. Hope that helps!
Do these freeze well?
Hey =) I really want to try these muffins. What would the ratio be if I were to use gluten free all purpose flour instead of coconut and almond meal? I ran out of them. Thankss =D
Yum! Making these tonight was my first gluten-free baking experience without a prepackaged mix. Bake time was more like 25 minutes in my toaster oven and they weren’t especially sweet (I guess that’s where the paleo part comes in?), but definitely tasty. Thank you!
So happy you liked!! Next time add a little more honey for extra sweetness 🙂
Oddly enough, they tasted perfectly sweet at room temperature. I’ll just have to get over my childhood love of warm blueberry muffins… We finished the entire batch in 2 days (DD6 ate 4! Snack last night, and at breakfast and lunch today). Thanks again!