Paleo Banana Muffins with Berries

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 on a cooling rackPaleo Banana Muffins with Berries

These 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

Paleo banana muffins with blueberries stacked up

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

  1. Mix the dry ingredients
  2. Mix the wet ingredients
  3. Combine wet into dry ingredients and Fold in blueberries and raspberries if using.
  4. Bake!

paleo blueberry muffins with raspberries

If you like this paleo muffin recipe, check out these others:

Watch the video:

3.5 rating
1 reviews

Paleo Banana Blueberry Muffins

Yields 9
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Author: Lexi



  • 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.

Recipe Notes

  • *Makes 9 muffins
  • **Recipe updated on 1/9/2017


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May 25, 2013

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12 Responses

  1. 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!

      1. 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!

  2. 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

  3. 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!

  4. 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

  5. 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!

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Author: Lexi



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