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Banana Blueberry Almond Flour Muffins (Gluten-Free)

Banana Blueberry Almond Flour Muffins (Gluten-Free)


"Delicious, healthy, quick, and easy gluten-free muffins! You can mix any fruits, vegetables, nuts, or seeds into this recipe by replacing the bananas and blueberries with whatever fruit you want. Enjoy!"
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1 h servings 199 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 199 kcal
  • 10%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 20.2g
  • 7%
  • Protein:
  • 14.8 g
  • 30%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 116 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line 4 muffin cups with paper liners.
  2. Mix almond meal, flax seed, chia seeds, and baking soda together in a small bowl. Whisk eggs, honey, and apple cider vinegar together in a separate bowl. Stir almond meal mixture into egg mixture until batter is just mixed. Mash banana into batter and fold in blueberries. Scoop batter into the prepared muffin cups.
  3. Bake in the preheated oven until slightly browned, about 15 minutes. Cool muffins in pan for 30 minutes.


  • Cook's Note:
  • For a vegan substitute, use 2 tablespoons applesauce or 3/4 of a banana in place of the eggs.

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Read all reviews 17
  1. 19 Ratings

Most helpful positive review

Used hemp seeds instead of chia or flaxseed. Used thawed frozen fresh wild Maine blueberries, but didn't mix them into batter. Placed them on top of batter in the mini muffin tins, then cove...

Most helpful critical review

These are horrible.

Most helpful
Most positive
Least positive

Used hemp seeds instead of chia or flaxseed. Used thawed frozen fresh wild Maine blueberries, but didn't mix them into batter. Placed them on top of batter in the mini muffin tins, then cove...

This is the very best recipe using almond flour. I doubled the recipe and added a teaspoon of cinnamon. It was perfect and I'll be making it again and again. Thanks so much for sharing.

They were very good. I used frozen blueberries and cooked for about 3-4 minutes longer than recipe called for and they were perfect. Great alternative to the standard muffin. Makes 6 regular ...

Used GF baking flour. Turned out good

Way easy and kind of a nutty texture. Followed the recipe but cooked them a little longer than I anticipated

I wanted to make something I could conveniently eat for breakfast- especially when I'm in a hurry. These were totally enjoyable and satisfying. I pretty much followed the exact recipe, but had r...

So moist & yummy. I made it with chia & flax seeds & added about a tablespoon of vanilla which wasn't on the receipe. Next time I think I'm going to add cinnamon & nutmeg for a nice little kick.

I like that these are so healthy and flavorful too! I doubled the recipe. I only had 3 eggs so I added some applesauce and it worked liked a charm. I used dried blueberries and cranberries bc ...

My husband and I loved them - served them for brunch this morning with fresh berries and dairy free yogurt. Will become a weekend staple!

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