These gluten-free and flourless blueberry muffins are made with coconut and almond flours and sweetened with ripe bananas and maple syrup. They are a healthier alternative when you want to splurge on a warm muffin with your coffee in the morning.
It has been 7 days since I moved to our new home Manchester, a small town in South Vermont. It is hard to believe, but even in such a short time, it already feels like home. Weather here is the exact opposite of our previous location, Virgin Gorda, but the fact that it is so small reminds me of our life in the Caribbean. Similar to the islands, most everyone knows each other and is so helpful and welcoming. I have been taking a lot of photos and plan on “showing you around” in a separate post in the next few weeks. So stay tuned for that.
We are currently staying at a hotel, but after an intense search, yesterday we found a place to live. Since it is such a small town, the options were very limited. However, we feel lucky as this house checks almost every box on our list. With 3-bedrooms and a big backyard, it is close to the center of the city. Though it is an older property, it is spacious and well-maintained. Also, I am told that it embodies the quintessential characters of New England living. This is a new concept for me, one that I want to learn more about, but so far I am enjoying what the New England living offers to its new residents. We will be moving at the end of the month, once we get our stuff delivered from Atlanta. Needless to say, I cannot wait for us to move into our new house.
Meanwhile, I am spending my days doing a lot of reading, resting and some admin work in the backend of the blog. The fact that I can’t cook and share recipes with you on a regular basis is hard, but I am keeping a positive attitude, as this period is temporary. In the mean time, today I am popping in to share these flourless blueberry muffins. I made and photographed them right before I left Atlanta.
About These Flourless Blueberry Muffins Recipe:
These muffins are called flourless, as they are made without all-purpose flour, which is what most muffins recipes call for. Instead, this recipe uses almond and coconut flours as the base of the batter. This was my first time using these flours for muffins so I didn’t know what to expect. However, after the first bite I was happily surprised how light, moist, and flavorful they turned out. Plus, the fact that they were sweetened with mashed ripe bananas and maple syrup, made it all the better. Not to mention, a much healthier option when you want to splurge on a muffin for breakfast.
A Few Baking Tips:
- Be sure to use soft ripe bananas with black speckles on it. If you use bananas that are too ripened and turned brown, you will end up with gummy muffins that might not be ideal.
- Keep an eye on them after the 15-minute mark during the baking process. The original recipe suggested that they should be baked after 15-minutes, but my muffins baked right after the 20-minute mark.
- These muffins are best on the day that they are baked. However, if you keep them in the fridge in an airtight container, they will still be fresh up to 2 days. When ready to eat, just warm them in the microwave for 30 seconds for a delicious breakfast.
Flourless Blueberry Muffins
These gluten-free and naturally sweetened Flourless Blueberry Muffins are made with coconut and almond flours and flavored with ripe bananas and maple syrup. A much healthier blueberry muffin that you can serve to your family.
- Prep Time: 15
- Cook Time: 22
- Total Time: 37 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- 1 cup (109 gr) almond flour
- ½ cup (72gr) coconut flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup (245 gr) ripe bananas, mashed (about 2 medium bananas)
- 1/3 cup (109 gr) maple syrup
- 3 tablespoons grapeseed or other natural oil
- 2 large egss, at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cup (227gr) blueberries, rinsed and towel-dried
- Preheat your oven to 425 F (218 Celsius) degrees. Line a 12-cup muffin pan with muffin liners and gently spray with cooking spray.
- In a large bowl, mix together the almond flour, coconut flour, baking powder, and salt.
- In a separate bowl, whisk together the mashed bananas, maple syrup, oil, eggs, and vanilla extract.
Stir in the wet ingredients into the dry ingredients. Stir until they are well mixed.
- Gently fold the blueberries into the batter.
- Divide the batter among the prepared muffin cups.
- Bake until, muffins are dark golden brown and a toothpick inserted in the middle comes out clean, 18-22 minutes.
- Let the muffins cool in the pan for 15-20 minutes and serve.
These muffins are best on the day they are baked. However, if you keep them in an airtight container in the fridge, they will keep fresh up to 2 days.
This recipe is adapted from the cookbook Better Baking: Wholesome Ingredients, Delicious Desserts.