Blueberry Banana Flaxseed Muffins
Recipe type: Gluten Free, Dairy Free, High Fiber, High protein
Cuisine: Breakfast, Snack, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12 muffins
Sometimes we all need a little "sweetness" to our morning or afternoon! These gluten-free, fiber rich muffins are the perfect on-the-go breakfast paired with nut milk, or pre-exercise snack. Prepare them on the weekend and you will spare yourself the temptation of store-bought sweets during the week lacking in benefits! These freeze wonderfully well, so you can freeze ½ for the following week. Or just pull them out of the freezer when you are in a pinch and need a nourishing sweet addition to your day! Enjoy clean, speedy, healthy eating! ~Julie
  • 1 cup mashed bananas (3 large ripe bananas)
  • 2 large eggs and 2 egg whites
  • 1½ TBSP. pure maple syrup (or can use local honey)
  • 1½ TBSP. organic coconut oil, melted
  • ¾ cup almond flour (I like Bob's Red Mill brand)
  • ¼ cup coconut flour (I like Arrowhead Mills organic Fair Trade brand)
  • ¾ tsp. baking soda
  • ½ tsp. salt
  • 1 tsp. ground cinnamon
  • 2 TBSP. ground flaxseed
  • ½ cup fresh or frozen organic blueberries
  1. Grease 12-cup muffin tin with olive or coconut oil and set aside. Pre-heat the oven to 350 degrees.
  2. In a large bowl, mash bananas, then add the eggs and mix well (you can also use a hand blender to mix if you desire a smoother consistency)
  3. Next, add the maple syrup and coconut oil and mix well.
  4. In a separate medium bowl, mix the almond flour, coconut flour, cinnamon, baking soda, salt, and flaxseed.
  5. Pour the dry ingredients into the wet ingredients and stir. Once mixed, add the frozen blueberries; make sure you add these last to prevent the batter from turning blue! Gently mix.
  6. Pour the batter into the prepared muffin tin and place in the oven for 25-30 minutes.
  7. Check after 25 minutes as oven temperatures can vary…they should be slightly browned on top.
Recipe by JBS Nutrition at