Flourless Blueberry Muffins

Almond flour coconut flour blueberry muffins on a plate from the top view.

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.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 22

Total Time 37

Servings muffins

Calories 162kcal

Author Aysegul Sanford

Ingredients

1 cup almond flour (120 gr)
½ cup coconut flour (72gr )
2 teaspoons baking powder
¼ teaspoon salt
1 cup ripe bananas, mashed (about 2 medium bananas) (245 gr) mashed (about 2 medium bananas
1/3 cup maple syrup
3 tablespoons grapeseed or coconut oil
2 large eggs at room temperature
1 teaspoon vanilla extract
1 ½ cup blueberries, rinsed and towel-dried 227gr

Instructions

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.

Notes

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.

Nutrition