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

Course: Breakfast
Cuisine: GAPS Diet, Gluten Free, Paleo, primal, SCD
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 12
Calories: 122 kcal
Author: Cara Comini
Delicious coconut flour muffins studded with blueberries and flavored with lemon and vanilla.


  1. Preheat oven to 375* F.
  2. 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.
  3. 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.
  4. After the mixture is smooth, add in the baking soda and mix again.
  5. At the very end, mix in blueberries by hand.
  6. Fill prepared muffin tin with batter, filling 3/4 full.
  7. 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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