- 4 medium bananas, slightly over ripe with brown freckles
- 6 large eggs
- 2 cups almond flour (this one is my favorite)
- 1/4 cup coconut sugar (this one is my favorite)
- 2 tablespoons coconut oil, melted and room temperature
- 2 teaspoons baking powder
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon salt
- 1 cup of fresh blueberries
- 1/4 cup roasted sliced almonds, roughly chopped (optional)
Kitchen Gear Needed
- Blender (I love my Vitamix!)
- Silicone Muffin Pan
- Preheat your oven to 350 degrees with the oven rack in the middle.
- In a high speed blender, combine the bananas, eggs, almond flour, coconut sugar, coconut oil, baking powder, vanilla, and salt. Blend until smooth, scraping down the sides if needed. Add the blueberries and gently fold in to the batter. (Don’t blend the blueberries in)
- Pour the batter into the muffin pan, filling each muffin to the top.
- Sprinkle about 1 teaspoon of the chopped sliced almonds on top of each muffin.
- Bake for about 40 minutes, until the tops are golden brown. Allow to cool, remove from the muffin pan and enjoy!
- Muffins will last 5 days in an airtight container, or frozen for 1 year. See notes for freezing instructions.
You don’t want to use bananas that are completely brown. They have too much moisture in them and the muffins will turn out too wet and flat. The perfect banana to use is yellow with small brown freckles.
These freeze beautifully! Allow the muffins to cool completely, then wrap tightly in saran wrap and store in a freezer safe ziptop bag.
You can use frozen blueberries if you can’t get your hands on great fresh ones. Use the berries as they’re completely frozen, don’t thaw them first since they get runny and will stain the batter. I like to toss the frozen blueberries in a little bit of the almond flour first before mixing them in.