• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Pinch and Swirl
  • Home
  • Recipes
  • Collections
  • About
  • Free Recipe EBook
  • My Saved Recipes
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Collections
  • About
  • Free Recipe EBook
  • My Saved Recipes
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Recipes » Breakfast Recipes

    Almond Flour Blueberry Muffins

    Published: Sep 18, 2020 · Modified: Dec 29, 2020 by Marissa Stevens · 22 Comments

    Gluten FreePaleoVegetarianWhole30

    This post may contain affiliate links.

    Jump to Recipe Jump to Video
    almond flour blueberry muffins stacked on a white marble board

    Almond Flour Blueberry Muffins make a tasty and nutritious portable breakfast or snack. Naturally sweetened and made with almond flour (or almond meal), they're great for those on Paleo or gluten free diets. And it takes just 15 minutes to make this batter with the help of your food processor or blender.

    Almond Flour Blueberry Muffins stacked

    This easy recipe is a riff on my usual Almond Flour Muffins, swapping in lemon juice and zest for vinegar and embellishing with plump, sweet blueberries. Cinnamon scented and loaded with healthy ingredients like dates, bananas, carrots and walnuts, these muffins bake up moist and delicate with a deeply complex flavor.

    Jump to:
    • Ingredients You Need to make Almond Flour Blueberry Muffins
    • Freezer Instructions
    • Recipe Options
    • More Delicious Breakfasts and Snacks
    • How to Make Almond Flour Blueberry Muffins
    • Almond Flour Blueberry Muffins Recipe Video
    • Almond Flour Blueberry Muffins
    • 💬 Comments

    Ingredients You Need to make Almond Flour Blueberry Muffins

    Almond Flour Blueberry Muffin Ingredients on a white marble board
    • Almond Flour: Blanched almond flour or almond meal, your choice.
    • Shredded Coconut: Make sure you use the unsweetened variety.
    • Baking Soda
    • Salt: Fine sea salt or kosher salt.
    • Cinnamon: See recipe options below for more spice ideas if you want to mix it up.
    • Dates: I used Medjool dates, but other varieties will work too. I recommend pitting them yourself - it's easy and the dates are often softer than the pre-pitted version.
    • Bananas: Ideally overripe.
    • Eggs: 3 large or extra-large eggs.
    • Lemon: You'll need the lemon zest and juice of ½ a fresh lemon.
    • Coconut Oil: Ideally unrefined.
    • Carrots: You'll need 2 large carrots, peeled if you like (I typically leave the peel intact).
    • Walnuts: Raw or toasted walnuts, whatever you have on hand.
    • Blueberries: Fresh blueberries or frozen blueberries.
    Almond Flour Blueberry Muffins on a cooling rack

    Freezer Instructions

    Both the batter and baked muffins freeze beautifully. I like to freeze batter in the muffin liners and store in an airtight container in the freezer. The night before I plan to bake them, I transfer the filled liners to a muffin tin, cover it, and let the batter thaw in the refrigerator before baking in the morning. You can also freeze the baked muffins in a freezer bag or container and thaw in the refrigerator or at room temperature.

    Almond Flour Blueberry Muffins served in a cloth lined basket

    Recipe Options

    • This muffin recipe works well with blanched fine almond flour or coarser, almond meal with skin intact. Use what you prefer or have on hand or make your own!
    • To mix up the spice profile, swap in ground nutmeg or pumpkin pie spice for ½ teaspoon or more of the cinnamon. You can also add almond extract to intensify the almond flavor.
    • For a sweeter muffin, add in one teaspoon vanilla extract and a tablespoon or two of a natural sweetener like coconut sugar or maple syrup.
    • Mix in chopped pecans instead of walnuts if that's what you prefer or have on hand.
    • Instead of blueberries, fold in fresh or frozen raspberries or add a mixture of the two berries.
    • Make these muffins vegan by substituting eggs with either: flax eggs (replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons of water), chia eggs (replace each egg with 1 tablespoon chia seeds mixed with 2 ½ tablespoons of water), or ¼ applesauce for each egg. If you substitute with applesauce, add ½ teaspoon baking powder to the recipe also to retain the light texture.

    More Delicious Breakfasts and Snacks

    • Banana Oatmeal Pancakes (Fluffy, delicious and gluten free, the batter for these pancakes is made entirely in your blender!)
    • Oat Flour Pancakes (Nutty, tender and fluffy pancakes that are gluten free too!)
    • Almond Flour Banana Pancakes (Tender, fluffy gluten free pancakes, naturally sweetened with ripe bananas, maple syrup and a hint of vanilla.)
    • Banana Oatmeal Cookies (Nutritious enough to have cookies for breakfast! And great portable snack.)
    • Banana Blueberry Oatmeal Muffins (Honey sweetened, made with whole grain flour and loaded with blueberries!)
    • Almond Flour Sugar Cookies (Thin and crispy or thick and soft - this dough works for either!)
    • Almond Flour Oatmeal Cookies (Crispy on the outside, chewy on the inside!)
    • Almond Flour Peanut Butter Cookies (Delicately crispy and so peanut-buttery.)
    • Almond Flour Brownies (Thick and fudgy gluten free brownies!)
    • Almond Flour Crackers (Flaky, crisp, and cheesy, everyone loves these.)
    • Almond Flour Pumpkin Bread (Moist, honey sweetened and warmly spiced with dried cranberries and pecans.)

    How to Make Almond Flour Blueberry Muffins

    Step 1: Whisk together dry ingredients in a large bowl: almond flour, shredded coconut, baking soda, salt and cinnamon.

    whisking dry ingredients together

    Step 2: In a food processor, process dates, bananas, vinegar and coconut oil until smooth. Add eggs and process until smooth.

    processing wet ingredients in food processor

    Step 3: Add wet ingredients (date mixture) along with carrots and walnuts to almond flour mixture; stir to combine. Fold in blueberries.

    stirring together almond flour blueberry muffin batter ingredients

    Step 4: Line a standard muffin pan with paper liners and fill muffin cups ⅔ full with batter. Bake 25 to 30 minutes at 350˚F, until a toothpick or knife comes out clean. Cool in muffin tin on a wire cooling rack.

    almond flour blueberry muffins fresh from the oven

    Almond Flour Blueberry Muffins Recipe Video

    SUBSCRIBE TO VIDEOS

    Almond Flour Blueberry Muffins stacked

    Almond Flour Blueberry Muffins

    Marissa Stevens
    Naturally sweetened with dates, bananas, and blueberries these gluten free muffins make a wonderful breakfast or snack!
    5 from 6 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 35 mins
    Total Time 50 mins
    Course Breakfast, Snack
    Cuisine American
    Servings 18 muffins
    Calories 216 kcal

    Ingredients
      

    • 2 cups almond flour 224g, or almond meal
    • ¼ cup unsweetened shredded coconut
    • 2 teaspoon baking soda
    • ½ teaspoon fine sea salt or 1 teaspoon kosher salt
    • 1 tablespoon cinnamon
    • 8 pitted medjool dates
    • 3 ripe bananas
    • 3 large eggs
    • ½ lemon juice and zest
    • ¼ cup coconut oil
    • 2 large large carrots shredded (recipe note #1)
    • 1 cup coarsely chopped walnuts 100g
    • 1 cup blueberries fresh or frozen

    Instructions
     

    • Preheat oven to 350°F.
    • Line a standard size muffin tin with muffin liners or generously grease.
    • Combine almond flour, shredded coconut, baking soda, salt, and cinnamon in a large mixing bowl. Whisk to combine; set aside.
    • Add dates, bananas, lemon juice and zest, and coconut oil to the bowl of a food processor; process until smooth, scraping down as necessary. Add eggs and again, process until smooth.
    • Pour date mixture into almond flour mixture. Add shredded carrots and chopped walnuts; stir until combined. Gently fold in blueberries.
    • Spoon batter into prepared muffin tins, filling each cup about ⅔ full.
    • Bake for 25-30 minutes or until muffin tops are set and a sharp knife or toothpick comes out clean. Cool in muffin tin on a wire rack.
    • Enjoy warm, at room temperature, or cold. Store extra muffins covered in the refrigerator and enjoy within a few days.

    Notes

    1. Time Saving Tip: If you have a shredding disc for your food processor, shred carrots before processing wet ingredients - no need to wipe out the bowl in between. 
    2. To make 12 large muffins, fill muffin liners until gently mounded and increase baking time to 45-50 minutes.
    3. The uncooked batter freezes very well. I like to portion the batter into muffin wrappers before freezing then thaw overnight in a covered muffin tin in the refrigerator the day before I plan to bake them.

    Nutrition

    Calories: 216kcalCarbohydrates: 19gProtein: 5gFat: 15gSaturated Fat: 4gCholesterol: 31mgSodium: 269mgPotassium: 228mgFiber: 4gSugar: 12gVitamin A: 1414IUVitamin C: 5mgCalcium: 53mgIron: 1mg
    Keyword dairy free, food processor, gluten free, grain free, healthy, kid friendly, paleo, portable breakfast
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Breakfast Recipes

    • Sweet Potato Hash Browns
    • Skillet Potatoes
    • Sweet Potato Bread
    • Breakfast Quiche

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Alyssa says

      January 30, 2023 at 6:51 pm

      5 stars
      These muffins are truly delicious and an awesome way to transition off of whole 30. I will make these for healthy grab and go breakfasts again!

      Reply
      • Marissa Stevens says

        January 31, 2023 at 11:42 am

        I'm so glad you're enjoying these, Alyssa! Thank you for coming back to let me know.

        Reply
    2. Lea says

      October 05, 2021 at 9:29 pm

      5 stars
      I made this yesterday and ummhhhh mama mia soooo delicious😍☺️ Thanks for sharing I’m gonna save this.

      Reply
      • Marissa Stevens says

        October 06, 2021 at 3:40 pm

        I love to hear that, Lea! So glad you enjoyed these!

        Reply
    3. Angie says

      November 25, 2020 at 7:53 am

      Hi, I am really interested in making these( I love that you used bananas and dates as a sweetener, my household has always believed in dates for a natural sweetener) , I was wondering why you didn’t use baking powder as well..... I’m not a baking person, but I’m learning.

      And also, I see you used eggs, can you delete the eggs and just use the bananas instead by themselves?( I hear bananas are a replacement for eggs in a lot of baking right?).
      Or, do you prefer I use at least 1 or 2 flax eggs in place of real eggs since bananas are an important ingredient in this recipe? I am just curious that’s all, thank you

      Reply
      • Marissa Stevens says

        November 25, 2020 at 4:44 pm

        Hi there, Angie! In this recipe I used baking soda - you can use baking powder if you prefer, just remember that it's about a 1:3 ratio, e.g., to equal 1 teaspoon of baking soda you need to use 3 teaspoons of baking powder.

        Yes, bananas do make a good replacement for eggs. If you want to skip the eggs, the general rule is one ripe, mashed banana per egg. Hope that helps!

        Reply
    4. Ben @ Havocinthekitchen says

      October 06, 2020 at 8:28 am

      Marissa, not only are these muffins packed with flavour, but they are also packed with so many healthy and delicious things like walnuts and carrots. I love that you used bananas and dates as the sweetener. Thus, I'd consider this not even a dessert but a legit (and healthy) breakfast or snack. Meaning: it's okay to eat a bunch at a time 🙂

      Reply
      • Marissa Stevens says

        October 07, 2020 at 7:47 pm

        haha...yes! Fun to have a breakfast / snack that's so tasty, but is loaded with good stuff!

        Reply
    5. Dawn - Girl Heart Food says

      September 22, 2020 at 4:26 am

      5 stars
      They look loaded with goodness! Love how hearty they are. Plus, blueberries are always a fave!

      Reply
      • Marissa Stevens says

        September 22, 2020 at 1:00 pm

        Thanks so much, Dawn!

        Reply
    6. David @ Spiced says

      September 21, 2020 at 5:25 am

      5 stars
      I absolutely love blueberry muffins of all shapes and sizes! However, I don't think I've ever had one made entirely from almond flour. I'm intrigued! And I love the coconut + dates combination here, too. Almost a tropical blueberry muffin! Sounds quite tasty, my friend!

      Reply
      • Marissa Stevens says

        September 21, 2020 at 1:35 pm

        Thanks so much, David! Almond flour gives these such a moist, light texture.

        Reply
    7. Katerina says

      September 21, 2020 at 4:55 am

      5 stars
      I loooove all these healthy nutritious ingredients you have going on here, Marissa! I love baking with almond flour and blueberries - it's such a good combo. And how gorgeous are they, so perfectly browned on the top! Thanks so much for sharing, these would be perfect for the kids' after school snacks.

      Reply
      • Marissa Stevens says

        September 21, 2020 at 1:35 pm

        Thanks, Katerina! Yes! A great snack for kids of all ages.

        Reply
    8. Mary Ann | The Beach House Kitchen says

      September 21, 2020 at 4:51 am

      5 stars
      How I could go for one of these this morning with my morning coffee Marissa! They look just delicious. I'll need to treat my gluten free friends next time we get together for coffee!

      Reply
      • Marissa Stevens says

        September 21, 2020 at 1:35 pm

        I hope they'll be a hit, Mary Ann!

        Reply
    9. Rahul says

      September 19, 2020 at 4:16 pm

      Wow, those look absolutely delicious Marissa. I have all of the ingredients and I am going to make them tonight! Thanks so much!

      Reply
      • Marissa Stevens says

        September 21, 2020 at 1:36 pm

        Wonderful, Rahul! I hope you love them!

        Reply
    10. Katie Uhran says

      September 18, 2020 at 1:35 pm

      LOVE...these look absolutely delicious! I would smother them with butter, peanut butter, or homemade jam...Thanks for sharing! xo

      Reply
      • Marissa Stevens says

        September 21, 2020 at 1:36 pm

        Sounds delicious, Katie!

        Reply
    11. angiesrecipes says

      September 18, 2020 at 7:20 am

      I love these naturally gluten free, grain free and sugar free muffins! Such a perfect little treat, Marissa.

      Reply
      • Marissa Stevens says

        September 21, 2020 at 1:36 pm

        Thank you, Angie!

        Reply

    Primary Sidebar

    The best food happens at home. I love delicious food prepared simply with fresh ingredients and that’s just what you’ll find here! You can count on me for well tested, mouthwatering recipes designed for home cooks. Learn more →

    • Instagram
    • Pinterest
    • YouTube
    • Facebook
    12 Recipes to Know by Heart Book Cover
    Subscribe for Free E-Cookbook

    Reader Favorites

    • Oven Roasted Crispy Pork Belly
    • Lemon Garlic Pasta
    • Bacon Wrapped Scallops
    • Homemade Ramen Noodles
    • Homemade Tonic Water
    • Shrimp Tacos
    • Mashed Red Potatoes
    • Gyro Meat Recipe
    • Pork Belly Ramen
    • Grilled Lamb Chops

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Newsletter

    • Sign Up!

    Contact

    • Meet Marissa
    • Contact

    Copyright © 2022 PinchandSwirl

    • Facebook
    • Pinterest
    • Email