Coconut Flour Banana Blueberry Muffins are such a friendly little breakfast bread to wake up to. This recipe uses a little lemon and a little vanilla to complement the blueberry’s tart-sweet flavor, and coconut flour as the grain-free, gluten-free flour.  They are delicious right out of the oven, or packed in lunches or served alongside soup later in the day.
Coconut Flour Blueberry Muffins
Coconut flour muffins can be dry and bland, but the addition of bananas, lemon, and blueberries make these muffins exciting and flavorful with a great texture.
Coconut Flour Blueberry-Banana Muffins - a breakfast treat
Delicious coconut flour muffins studded with blueberries and flavored with lemon and vanilla.
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Instructions
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Preheat oven to 375* F.
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Line muffin pan with parchment muffin liners. Dot muffin liners with the one tablespoon of coconut oil, and allow coconut oil to melt in the oven.
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In a stand mixer, bowl, or food processor mash or puree the bananas and combine them with the eggs, remaining coconut oil, yogurt or coconut milk, coconut flour, lemon juice, vanilla, and sea salt.
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After the mixture is smooth, add in the baking soda and mix again.
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At the very end, mix in blueberries by hand.
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Fill prepared muffin tin with batter, filling 3/4 full.
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Bake for 35 minutes or until a knife inserted in the middle of the largest muffin comes out clean.
Nutrition Facts
Coconut Flour Blueberry-Banana Muffins - a breakfast treat
Amount Per Serving (1 muffin)
Calories 122
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 3g15%
Cholesterol 41mg14%
Sodium 128mg5%
Potassium 131mg4%
Carbohydrates 18g6%
Fiber 3g12%
Sugar 10g11%
Protein 3g6%
Vitamin A 85IU2%
Vitamin C 12.5mg15%
Calcium 18mg2%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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Do you have any idea what the calorie count for these muffins would be.
Hi cara.. Thank you for the delicious blueberry muffin recipe. Can’t wait to start baking them. The only thing that bothers me is the honey. I believe you probably know that honey is never to be used for cooking purposes as it’s chemical structure changes to a toxic state and therefore leaves our digestive system more in trouble then if it already is in. I have been diagnosed with colitis and follow gaps diet to the T. I have poured myself endlessly on the internet looking for what works and what doesn’t.. As far as honey is concerned the ayurvedic systems and the traditional aboriginal systems all tell about not heating honey. It can be used in warm or lukewarm ways. Please don’t take my words for this…I am sure you gave looked this up or will look it up. With no offense or meanness to put a dent in your amazing recipes Cara..I just wanted to share this information about honey. Thank you for reading this.
Try using Agave nectar or coconut sugar. The glycemic index is low, so your sugar level will remain stable.
I truly hated the taste of these. What was I thinking? Blueberry/lemon mixed with BANANA? I couldn’t handle even one bite and had to throw out the entire batch.
Thank you sharing this. I have a son with Crohn’s Disease, and I have been cooking with honey and maple syrup. I’m going to avoid that now.
Olivia
Honey does not become toxic when heated, I wrote about that here: https://healthhomeandhappiness.com/does-honey-become-toxic-when-heated.html
Is there an egg-replacement version of this ? Thanks so much !
hi using aqua-faba instead of eggs works quite well. 3 T of aqua-faba equals one egg, 2 T of aqua-faba= 1 egg white. aqua-faba is the juice part of a can of chick peas so you can make a delicious hummus and use the aqua-faba for baking and it freezes quite well.
Would you share the calories and other nutritional details about this muffin? Thank you.
Hi,
When is the best time to add honey! I have a good guess but just got everything mixed and my honey is on the counter looking at me lol
I’m sure they will be sweet without so I’m not worried.
Thank you so ,such for posting this delicious sounding recipe!
Hi Cara! This recipe looks great. I’m planning on making a bread which I’ll def cook a little longer. Would you still go 375 or 350?
hello i a, seeking to make muffins without sugar/honey etc, i am alergic to stevia any suggestions?