Blueberry Muffins


I love blueberry muffins!  Every time I eat one I am flooded with memories of when I was a little girl visiting my Nana. She would always make my sister and me blueberry muffins for breakfast, and they were so yummy!  After finding out I have a gluten and casein allergy, my blueberry muffin recipe was definitely at the top of my priority list to recreate and line up with my new dietary lifestyle.  I created my original recipe and posted it to my blog, but was still wanting to lower the amount of honey, and remove the use of Greek yogurt.  I have been working really hard in the kitchen tweaking this recipe to fit my taste buds, and finally I think I hit the nail on the head!  This recipe is a must have in my household, and I hope you enjoy it as well.  I like to make 2 batches at a time and freeze them.  They warm up beautifully fresh  and make a great from-scratch go-to breakfast!

Grain Free/Paleo/Primal

Servings: 24 muffins 

Ingredients (updated May 12, 2014)

  • 4 tablespoons melted unsalted grassfed/organic butter (or ghee)
  • 3 over ripe bananas, mashed
  • 3 eggs beaten
  • ¼ cup honey
  • ¼ cup coconut cream (the solid form that separates from a chilled can whole fat Coconut Milk)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼  teaspoon nutmeg
  • ¾ teaspoon sea salt
  • 1 teaspoon baking soda
  • 3 ¼ cups blanched almond flour
  • 2 ½ tablespoons coconut flour
  • 1 cup organic blueberries
  • ½ teaspoon coconut oil for greasing muffin pan


  1. Preheat the oven to 350 degrees.  Grease muffin pan with coconut oil.
  2. Place all wet ingredients in a large bowl: melted butter, mashed bananas, eggs, honey, coconut milk (cream part), vanilla and beat ingredients until smooth. Set aside.
  3. Mix all of the following dry ingredients:  cinnamon, ginger, nutmeg, sea salt, baking soda, almond flour, and coconut flour in a separate bowl.
  4.  Combine the wet and dry ingredients and blend until smooth.
  5. Add the blueberries to the mixture and gently stir them into your batter.
  6. Pour about ¼ cup of batter into the muffin pan.
  7. Bake for 25-30 minutes (Insert a toothpick in the middle of a muffin and if it comes out clean the muffins are ready).  Enjoy!



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