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These naturally sweet fluffy and moist Banana Blueberry Muffins made with almond flour are a delicious and nutritious snack made in minutes in the air fryer or oven from scratch.
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I love baking with blueberries and almond flour. There's something so comforting and satisfying about the rich, nutty flavor of the almond flour and the contrast of sweet blueberries and ripe bananas. I love how they come so moist and fluffy with the flavor explosion in every bite. Other muffins I love making are Flourless Oatmeal Blueberry Muffins, Keto Blueberry Scones, and Peanut Butter Blueberry Muffins.
Are these Banana Blueberry Muffins Healthy?
Yes! Banana blueberry muffins are a healthy snack that is lower in carbs than a traditional muffin. I do not add any sugar to this recipe. The muffins come out perfectly sweet, thanks to the juicy blueberries and the natural sweetness of bananas.
These dairy-free Blueberry Banana Healthy muffins made with almond flour are naturally gluten-free. The combination of banana, blueberry, and almond makes these muffins an enjoyable way to get your daily dose of fiber while also indulging in something sweet - an unexpected win/win situation!
Ingredients
This recipe makes 8-9 muffins
Eggs: You need 3 medium eggs.
Bananas: Use 3 ripe bananas.
Flour: I used ¾ cup Almond flour to develop this recipe.
Berries. I love to use fresh blueberries, but you can also use frozen or dry blueberries or another berry of your choice. To me, fresh blueberries are what add great moisture and the perfect sweet/tart balance to the muffin.
Leavening: ½ teaspoon baking powder
Optional ingredients: 1 teaspoon Vanilla extract and 1 teaspoon Lemon zest.
How to make Banana Blueberry Muffins in the Oven
Preheat oven: to 350 degrees F (180 Celsius). These can also be made in the Air Fryer. See directions below.
Mash’n Mix: Mash the ripe bananas with a fork. Add eggs, baking powder, and almond flour and mix together with a fork until the batter is smooth. If you notice a few banana lumps in your batter - no problem! They will dissolve as the muffins bake.
Load Muffin tins: Spoon the batter into the muffin pan cups about ¾ full and add blueberries. (I used the Silicone Muffin Pan to bake them in the oven). About 3-5 blueberries per muffin. I like to add five berries. I feel like the more blueberries the merrier! The more fresh blueberries you add the juicier your muffin will be.
Bake: Bake muffins in the preheated oven on the middle rack for 20 minutes. Let cool for a few minutes and enjoy.
How to make Banana Blueberry Muffins in the Air Fryer
Mash’n Mix: Mash the ripe bananas with a fork. Add eggs, baking powder, and almond flour and mix together with a fork until the batter is smooth. If you notice a few banana lumps in your batter - no problem! They will dissolve as the muffins bake. (Pictures 1,2 and 3).
Load Muffin tins: Spoon the batter into the muffin tins cups about ¾ full and add blueberries. I'm using these Silicone baking cups to make muffins in the air fryer. About 3-5 blueberries per tin. I like to add five berries. I feel like the more blueberries the merrier! The more fresh blueberries you add the juicier your muffin will be. (Pictures 4, 5 and 6).
Air-fry: Air fry muffins in the preheated air fryer at 350 degrees F (180 Celsius) for 10 minutes. Let cool for a few minutes. Gently take the muffins out of the cups and enjoy.
Sprinkle with powdered sugar if desired.
Note: I tested baking them in the air fryer on a “Bake” setting and “Air-fry/Crisp” setting. Both took 10 minutes regardless.
Storage
Store the muffins covered in a plastic bag or an air-tight container on your kitchen counter for up to two days. Or in the refrigerator for up to 7 days.
To make sure your treats last longer than that, put them into another air-tight container and stick them in the freezer for up to one month. When you want a juicy muffin, just let it sit out at room temperature until it's thawed, or heat it in the microwave or air fryer until warmed through.
Are Blueberries and Bananas Low Carb Foods?
Blueberries contain fewer carbohydrates, than other berries so they are a good option when looking for a sweet treat without breaking the rules of a low-carb lifestyle.
Banana's glycemic index is only 52, making it well below the threshold of 70 which would make it high-carb instead. That said, bananas still contain sugars - but less than other sugary goodies or even some other fruits like melons or grapes.
The bottom line, these Gluten-free, Paleo-friendly Banana Blueberry muffins are not keto food, however, it is a muffin that is Low-ER in carbs, than traditional muffins. A person who's following a low-carb lifestyle, like me, will absolutely enjoy one or two of these delicious treats without any guilt. See the nutritional label below and decide for yourself.
Nutritional Value per 1 muffin with 3 blueberries
108 calories, 5g fat, 13.1g carbs, 2g fiber, 6g sugar, 4g protein, 133mg potassium and other vitamins and minerals.
Toppings
- These homemade banana blueberry muffins are already a delicious treat on it’s own, but if you like to substitute blueberries, you can take them to the next level with a variety of topping combinations.
- Craisins, nuts, and chocolate chips are an irresistible mix that will add color and texture to these muffins.
- Try some unexpected topping ideas such as coconut, diced apples, or even dried pineapple and papaya.
- Add crushed cereal or pretzels to the muffins and it will give them an extra crunchy surprise.
- To please all taste buds, top your muffin creation with a dollop of cream cheese icing for an alternative to sweet frosting. With these different topping options, you can custom-make your own unique muffins for any occasion!
If you have friends and family that are dairy-free or low-carb, please feel free to share this delicious and simple recipe with them. If you make it I would love to know your feedback. Please leave a rating and comment letting us know how you liked this recipe.
This Easy Blueberry Banana Muffins recipe was originally published in 2017 and updated in February 2023.
More Easy Desserts
- Crispy Blueberry Cream Cheese Rolls-ups
- Air Fryer Ice Cream
- Easy Cottage Cheese Pie with Raisins
- Air Fryer Krusteaz Blueberry Muffins
Want to save this recipe?
Enter your email & I'll send it to your inbox.Plus, get great new recipes from me every week!
Banana Blueberry Muffins
These naturally sweet fluffy and moist Banana Blueberry Muffins made with almond flour are a delicious and nutritious snack made in minutes in the air fryer or oven from scratch.
No ratings yet
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Bake time in the oven 20 minutes mins
Course Dessert
Cuisine American
Servings 8 muffins
Calories 128 kcal
Equipment
Ingredients
- 3 eggs
- 3 bananas
- ¾ cup Almond flour
- ½ cup Blueberries
- 1.2 teaspoon Baking powder
Instructions
Preheat the oven to 350 degrees F (180 Celsius)
Mash the ripe bananas with a fork. Add eggs, baking powder, and almond flour and mix together with a fork until the smooth batter. If you notice a few banana lumps in your batter - no problem! They will dissolve as the muffins bake.
Spoon the batter into the muffin pan cups about ¾ full and add blueberries. (I used the Silicone Muffin Pan to bake them in the oven). About 3-5 blueberries per muffin. I like to add five berries. I feel like the more blueberries the merrier! The more fresh blueberries you add the juicier your muffin will be.
Bake muffins on the preheated oven in the middle rack for 20 minutes. Let cool for a few minutes and enjoy.
Air fry muffins in the preheated air fryer at 350 degrees F (180 Celsius) for 10 minutes. Let cool for a few minutes. Gently take the muffins out of the cups and enjoy. I used these reusable Silicone baking cups.
Sprinkle with powdered sugar if desired.
Note: I tested baking them in the air fryer on a “Bake” setting and “Air-fry/Crisp” setting. Both took 10 minutes regardless.
Nutrition
Serving: 1gCalories: 128kcalCarbohydrates: 14gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 61mgSodium: 88mgPotassium: 188mgFiber: 2gSugar: 7gVitamin A: 122IUVitamin C: 5mgCalcium: 69mgIron: 1mg
Nutrition Disclaimer Nutritional information is an estimate and may change based on products used.
Keyword muffins
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Reader Interactions
Comments
Rita
This looks delicious. And so easy to make.. Can't wait to try them this weekend. Thanks for posting this. Love your recipes
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Sue
How long do you bake the muffins?
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Helen Laramee
How long do you bake the muffins for?
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Irina
Bake them for 20 minutes
Reply
Irina
Hi Sue, Fixed! Bake them for 20 minutes
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Sarah
Nutritional values? Thanks!
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Irina
Thanks for reminding! Added and post updated.
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barb.
Made these and they came out great - used unbleached almond flour and it is fine. I would add a
little 'flavor' to pump these up a bit - orange peel; cinnamon; etc. They are truly sweet and the
berries do add a nice tart balance. Keep on tweaking so we continue to get such goodies - appreciate your working so hard!Reply
barb.
A dash of salt says my husband! 🙂
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Irina
HI Barb, Glad you liked these. And thank you for empowering comment and great suggestion like adding an orange peel, cinnamon and dash of salt. These would be fantastic to pump the flavor
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Nancy Marinier
Could I use rice flour instead of almond flour?
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Samantha
How many muffins does this recipe make? (Approximation is fine.)
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Irina
Hi Samantha, this recipe makes 12 standard size muffins
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Lindsey
Could I use coconut flour instead?
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Irina
Hi Lindsey, Absolutely. I would suggest 1/4 cup to start to see the consistency.
Reply
D
I just found your site & cant wait to try some of your recipes.
Reply
Irina
Thank you! Please let me know which one you tried and which one you liked?
Reply
Tammy
We made the cloud bread today. Yummy! I am going to make the blueberry muffins next. Thanks!
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Jayme
Mine came out a little greasy, they don't really have a normal muffin consistency - is that typical? I also made mini muffins bc my son has one each morning before daycare, so maybe I should have cooked them longer. Thanks for posting great healthy recipes! I feel much better giving my son these muffins everyday instead of traditional muffins!! Do you know if they freeze well??
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Irina
HI Jayme,
No, they should not come out greasy, but reg. muffin consistency. If you add more fruit, they will be more moist. Did you bake them according to recipe? How long?Reply
Jayme
Ah, that's probably the issue - I put three blueberries per mini muffin. I'll cut it back to 1.5 blueberries next time. They taste amazing even with the different consistency! I think I cooked them for like 13 minutes? Maybe15? But again, it was mini muffins so I did it for less time... and most importantly my son likes them!!
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linda jenkins
Can you make the muffin with applesauce instead of bananas?
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Irina
Hi Linda, I haven't made it with apple sauce. I'm thinking definitely yes and it should be delicious! Would you mind trying and let me know how it come out? Feel free to post your photo and feedback on my Facebook page
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Stephanie
Can regular flour work. Almond flour is very expensive
Reply
jason
my comment
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Christina
Would these work with only egg whites?
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Sandi B
Can I use regular flour? (That's what I only have) If I use regular flour do I have to add anything else?
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Vivian
Hi, can I use flax meal instead of almonds flour? If so, how much should I use? Thanks!!
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Irina
Hi Vivian, I have not used Flax meal yet. I would stick to almond flour for a good texture. If you must use flax, I would add 2 tablespoons at first... Either way please let me know how they come out..
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Jennifer
I was going to ask the same thing! 🙂
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Linda
I used almond meal. Is that the same thing?
Mine were missing that fluffiness. If I used the right stuff then it needs baking soda or something!Reply
Irina
Hi Linda, Yes, use almond meal, it's the same thing. And add half a teaspoon to a teaspoon of baking soda. They will come out fluffy
Reply
Nicole
Omg this is sooooo good!!! I added a little bit of tumeric as well! Even my 2 year old loves this! Thank you!
Reply
Irina
Wow adding turmeric is a brilliant idea! So glad you enjoyed...
Reply
Savannah
These tasted good however they fell a part!? It’s so moist that the muffin doesn’t want to hold its shape even. Do you think I needed more almond flour?
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Lisa
I made these today and same thing. Tasted great but so so moist that they crumbled.
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Michelle
I only buy large eggs, should I just use 2? Or double the recipe and use only 4 large? Not sure how to convert!
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Irina
I think it's a good idea.. why don't you try to use 2 large eggs and please let me know how it came out?
This shouldn't ruin the recipe...
Thank youReply
Breanne
I can’t wait to make these! Can I use white distilled vinegar for “white vinegar”?
Reply
Jo
I used vanilla greek yogurt and they came out very great. Still not that sweet, but I don't want them that way. These are perfect! I will definitely make them again.
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Lizzy
Can I use regular flour instead of almond flour and if so would I use plain or self raising?
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Irina
If you're not lowcarbing, yes you can definitely use a regular flour or self rising flour, they would even rise better... use 1/2 cup to start...
Good luckReply
Jamie
Can you substitute the white vinegar with apple cider vinegar?
Thanks!
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Irina
Yes you absolutely can...I'm not sure if it'll leave a mild taste, but give it a try
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Heidi
I baked mine with adding the optional ingredients. They were so eggy and not vey sweet or tasty really. Rather disappointing. Maybe I will try honey in them and cut out an egg and add more flour??? Not sure if I will even go to that extent.
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Irina
Sorry they were not too sweet for your liking... perhaps add extra honey or sugar ... taking out couple of eggs and adding more flour is a good idea!
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Vanyda
Mine sunk in the middle and took over 30 min to bake. What did I do wrong? The only thing I can think of is I used three large eggs and not 3 medium eggs. I did use the baking soda and vinegar but it was a flop.
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Irina
Not sure what happened or if anything to do with large eggs.. perhaps raise the temperature by 25-50 degrees and see if improved... good luck
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Bonnie Weston
made this as a bread was very good and moist . baked for 50 to 60 mins. added nuts also. will definitely make again.thanks for the recipe. Bonnie
Reply
Irina
Hi Bonnie... I'm so glad that you enjoyed it..
I love adding nuts too..!Reply
MICHELLE L PROCTOR
Just made these muffins. I added vanilla and baking soda. After I sprayed the muffin pan I put a little brown sugar (Swerve brand- no sugar) on the bottom before I poured in the batter. Super yummy! Thanks for the recipe!!!
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Irina
Great idea with Swerve. Very delicious!
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Michelle
We cooked ours for 10 minutes longer than the time in the recipe but they were still very mushy. Tasted good still but they didn’t feel all the way cooked. They were very very wet. Any ideas why this happened and how to fix it?
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Irina
They come out very moist and juicy.. once they sit for couple of hours they turn out more solid... they are definitely cooked ? or you can add less or no blueberries.. they add moisture...enjoy ?
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Kim
Hi! I found this recipe about a year ago when I started weight watchers. I use egg whites instead of whole eggs it’s lower points for me. I do add the baking soda and vinegar trick as they do not rise very much without it. They do seem to have a little gooey texture I’m thinking it might be because of the egg whites but that’s OK they are super yummy. My only question is, I finally watched a little video that you have linked to it and it sounds like someone is saying add the baking powder and I’ve looked over your recipe multiple times and I don’t see baking powder in the ingredients. I read through all the comments and now I think I’m crazy ? no one else has asked about that...I would appreciate any input!
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Irina
Hi Kim, I just rewatched the video.
My 12 y.o son recorded the video for his science project and yes, he mentions baking powder, but actually he meant to say baking soda. I apologize for the confusion. Although I don't see why adding baking powder would hurt the recipe. I would add 1/2 teaspoon. If you try it next time, please let me know how they came out.Thank you for reaching out and for your commentReply
Ambe Goldstein
Tasty,,,these were unbelievable . Great simple recipe. no sweetener after taste as no sweetener....great. first almond flour recipe that I have found not heavy Really good. thanks
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amber
Just trying to send star rating...it is a 5
Reply
Irina
Thank you so much for the rating!
Reply
Irina
So glad you enjoyed it. My favorite too!
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