Elevate your gluten-free baking with our Banana Blueberry Almond Flour Muffins! Bursting with the natural sweetness of ripe bananas and juicy blueberries, these muffins redefine the joy of gluten-free indulgence. Crafted with wholesome almond flour, each bite delivers a perfect balance of nutty richness and fruity goodness. The recipe is a delightful fusion of flavors and textures, creating moist, tender muffins that are perfect for breakfast or a guilt-free snack. Enjoy the goodness of gluten-free baking with the added nutritional benefits of almond flour in every delicious bite of these Banana Blueberry Almond Flour Muffins!
Step 1: Preheat the oven to 350 degrees F (175 degrees C). Line 4 muffin cups with paper liners.
Step 2: Mix almond meal, flax seed, chia seeds, and baking soda together in a small bowl. Whisk eggs, honey, and apple cider vinegar together in a separate bowl. Stir almond meal mixture into egg mixture until batter is just mixed. Mash banana into batter and fold in blueberries. Scoop batter into the prepared muffin cups.
Step 3: Bake in the preheated oven until slightly browned, about 15 minutes. Cool muffins in a pan for 30 minutes.
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I had the same trouble as some of the other reviewers-this recipe doesn't seem to want to cook at all! The "dough" stayed fairly the same texture and was somewhat rubbery and raw/dry tasting. I did cook it for an extra ten or so minutes just to make sure it wasn't just me/my oven/user error as well. I think the idea is there; but it probably needs more of a binding/rising agent to really make this recipe shine.
It seemed like something was missing so I added 2T. oil to the mixture. I tried adjusting it to make 12 muffins, not 4 but the page wouldn't do that. They actually were very good!
Not good. I followed directions exactly for the vegan option (& included the chia/flax & subbed applesauce for eggs). As others have mentioned, they don’t really “cook” through. I cooked an extra 10 minutes and it didn’t help much. Some recipes just need a few tweaks, but these are hopeless. Two stars instead of 1 bc the flavor is fine.
It was great! Taste amazing. Next time I will try it with applesauce instead of eggs. Added extra blueberries & a baby bananas! Yum
Delicious! But DONT change the recipe!!!! They are amazing the way the recipe says. (Buuuuut a little splash of vanilla won’t hurt.) this recipe came out with 5 muffins, so next time I would definitely double it. And, I added blueberries like the recipe suggested and it was great but you could definitely exchange that for chocolate chips. I personally,? am not a fan of blueberries, but I still loved them! Also I (by accident) added baking powder instead of baking soda, so I just added some baking soda and they puffed up nicely, so I will probably make them with baking powder next time as well lol. Thanks for the great gluten-free muffin recipe!!!! This is a keeper ;)
These muffins were really good. I try to adhere to a Paleo diet, and these fit the bill for an occasional sweet bread. I used almond flour instead of almond meal because that is what I had. I also used a whole banana.
Followed recipe and made a double batch. Very tasty! Next time will add vanilla and cinnamon. Cooked for 20 minutes , made 8 muffins.
This is a simple recipe that turned out well, but with only half of a banana in it I could not taste that in the cooked muffins. That is disappointing, I’d like to find a way to use more banana without throwing the dry/liquid ratios off.
Great recipe! I’ve made this multiple times and usually double it. I did not add chia seeds (because they get stuck in my teeth) and I substituted liquid Allulose for the honey. We store them in the refrigerator and pop them in the microwave to warm them up and add a little butter. It makes for a great breakfast.
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