Delicious, healthy, quick, and easy gluten-free muffins! You can mix any fruits, vegetables, nuts, or seeds into this recipe by replacing the bananas and blueberries with whatever fruit you want. Enjoy!

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
30 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 4 muffin cups with paper liners.

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  • 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.

  • Bake in the preheated oven until slightly browned, about 15 minutes. Cool muffins in pan for 30 minutes.

Cook's Note:

For a vegan substitute, use 2 tablespoons applesauce or 3/4 of a banana in place of the eggs.

Nutrition Facts

199 calories; protein 14.8g 30% DV; carbohydrates 20.2g 7% DV; fat 8g 12% DV; cholesterol 93mg 31% DV; sodium 116.5mg 5% DV. Full Nutrition

Reviews (47)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/16/2017
I'm on a low-carb diet and I made this recipe many times, the original as well as with modifications. Don't expect the taste and texture of store-baked, processed, full of sugar and fat muffins. But for what they are (gluten free, low carb) these muffins are amazing. You can replace honey with stevia. And banana with pumpkin puree or other type of mashed veggie or fruit similar to a banana. I even pureed a zucchini instead of a banana. Next time, I'm gonna try mashed beats. But half a can of pumpkin puree works best, if you need a substitute. The best taste is making the original recipe as is (banana, 2 spoons of honey). And it's awesome! My best variation so far: 3 cups of almond flour, 3 eggs, 2 spoons of honey, half a can of pumpkin puree, the rest of the ingredients as listed in the original recipe. Makes about 12 medium muffins. Read More
(27)

Most helpful critical review

Rating: 2 stars
11/18/2018
Not sweet enough for me. Just too bland. And I doubled the honey. Maybe the blueberries and banana wasn t ripe enough? I won t be making these again. Read More
(1)
59 Ratings
  • 5 star values: 43
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
03/15/2017
I'm on a low-carb diet and I made this recipe many times, the original as well as with modifications. Don't expect the taste and texture of store-baked, processed, full of sugar and fat muffins. But for what they are (gluten free, low carb) these muffins are amazing. You can replace honey with stevia. And banana with pumpkin puree or other type of mashed veggie or fruit similar to a banana. I even pureed a zucchini instead of a banana. Next time, I'm gonna try mashed beats. But half a can of pumpkin puree works best, if you need a substitute. The best taste is making the original recipe as is (banana, 2 spoons of honey). And it's awesome! My best variation so far: 3 cups of almond flour, 3 eggs, 2 spoons of honey, half a can of pumpkin puree, the rest of the ingredients as listed in the original recipe. Makes about 12 medium muffins. Read More
(27)
Rating: 5 stars
02/19/2016
This is the very best recipe using almond flour. I doubled the recipe and added a teaspoon of cinnamon. It was perfect and I'll be making it again and again. Thanks so much for sharing. Read More
(13)
Rating: 5 stars
03/10/2016
Used hemp seeds instead of chia or flaxseed. Used thawed frozen fresh wild Maine blueberries, but didn't mix them into batter. Placed them on top of batter in the mini muffin tins, then covered over with extra batter. (to prevent wicked blue muffins) Did not use paper liners. Just lightly greased tin with coconut oil. They turned out DELISH! And moist. Thank you for sharing!! Read More
(12)
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Rating: 5 stars
11/12/2017
In the top 2 best almond flour recipes I’ve had the chance to make. Moist, dense, flavorful from the banana and berries—it’s just so full of goodness! These have been my pre/post workout snack , my quick grab and go breakfast—these are perfect, easy and quick to make. i found that letting them bake for about 17 minutes makes it cooked all the way through. Perfection! Read More
(6)
Rating: 5 stars
02/09/2015
They were very good. I used frozen blueberries and cooked for about 3-4 minutes longer than recipe called for and they were perfect. Great alternative to the standard muffin. Makes 6 regular sized muffins. Read More
(5)
Rating: 5 stars
05/27/2015
Used GF baking flour. Turned out good Read More
(4)
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Rating: 5 stars
01/24/2016
So moist & yummy. I made it with chia & flax seeds & added about a tablespoon of vanilla which wasn't on the receipe. Next time I think I'm going to add cinnamon & nutmeg for a nice little kick. Read More
(3)
Rating: 4 stars
03/08/2016
I wanted to make something I could conveniently eat for breakfast- especially when I'm in a hurry. These were totally enjoyable and satisfying. I pretty much followed the exact recipe but had read a couple reviews that they weren't flavorful so I increased the flax seed to give it more nutty flavor and instead of just blueberries I used 3/4 of the banana and a cup and 1/2 of a mixture of blueberries strawberries boysenberries and kale (kale was in the bag so I just left it for the nutrients). Instead of 4 muffins I made 7 level size. That's it- they were moist and flavorful and 2 for breakfast fills me up. I'll make them again the exact same way. Read More
(3)
Rating: 5 stars
12/04/2014
Way easy and kind of a nutty texture. Followed the recipe but cooked them a little longer than I anticipated Read More
(2)
Rating: 2 stars
11/18/2018
Not sweet enough for me. Just too bland. And I doubled the honey. Maybe the blueberries and banana wasn t ripe enough? I won t be making these again. Read More
(1)