Almond Flour Blueberry Muffins

Naturally sweetened with dates, bananas, and blueberries these gluten free muffins make a wonderful breakfast or snack!

Course Breakfast, Snack

Cuisine American

Keyword dairy free, food processor, gluten free, grain free, healthy, kid friendly, paleo, portable breakfast

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings muffins

Calories 216kcal

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.

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.
To make 12 large muffins, fill muffin liners until gently mounded and increase baking time to 45-50 minutes.
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.