When you’re craving those bakery-fresh giant banana blueberry muffins, make these instead! These gluten-free and paleo banana blueberry muffins will cure those sugar and carb craving and leave you feeling energized vs. a regular muffin which leaves you feeling lethargic or bloated!
What does “paleo” mean?
“Paleo” refers to foods similar to those believed to be hunted and gathered by early humans in the Paleolithic era. Many of the foods you have today in your kitchen are likely similar, such as basic fruits, vegetables, nuts, seeds, and fish. If you’re wanting to explore a little into how our ancestors ate, these paleo banana blueberry muffins will give you a taste of the wild side!
What makes these paleo banana blueberry muffins gluten-free?
The baking mix allows these delicious muffins to be called gluten-free. The mix has been created from a variety of whole grains that are naturally gluten-free. If you are trying to avoid gluten, this recipe is perfect for you.
What can I replace the coconut sugar with?
- Brown sugar: You can successfully be substituted by a 1:1 ratio; however, the texture will be different because brown sugar holds more moisture than coconut sugar.
- Maple syrup: has a similar flavor profile to coconut sugar and can be swapped by a simple 1:1 ratio.
- Palm sugar: You can interchange this with coconut sugar as they have similar baking properties.
- Agave syrup: has little nutritional difference than coconut sugar. When substituting, use 1/4 cup agave syrup per every 1 cup of coconut sugar.
How can I store the banana blueberry muffins?
Want to make them last longer? By storing your muffins in an airtight container in the refrigerator, you can enjoy them for about a week! However when you store them, make sure to put them in an airtight bag or a container to prevent moisture loss. This way, you can enjoy the freshest flavor and texture of these chunky banana muffins while they last!
Can I leave out the walnuts or use other nuts?
Yes, you can! You can sub any other nut to yield that same nutty texture. Try using almonds, pecans, brazil nuts, or cashews instead. To really bring out the nutty flavor, try toasting the nuts prior to baking! Be sure to let others know what type of nut you used for allergy purposes. If you’re feeling wild add dark chocolate chips!
What can I serve these muffins with?
Enjoy serve these muffins as it as room temperature, warmed and spread with vegan butter, coconut oil, or your favorite jam. For a real treat, chop and toast the muffin to make crispy on the outside, chewy on the inside “croutons” and serve on top of this smoothie.
Paleo Banana Blueberry Muffins
- 2 Mixing bowls
- 1 Spatula
- 10 Muffin liners optional
- 1 3/4 cup paleo or gluten free baking mix*
- 2.5 tbsp coconut sugar
- 1/4 cup avocado or coconut oil (melted then cooled slightly)
- 2 TBSP almond milk
- 1 tsp vanilla extract
- 2 eggs
- 1/3 cup chopped toasted walnuts
- 1 small banana, chopped into chunks
- 1/2 cup blueberries, divided
- Preheat oven to 375 degrees.
- Grease a muffin tin or fill tin with 8-10 liners
- In a large bowl, add baking mix, coconut sugar, and cinnamon. Stir until well combined.
- In a separate medium bowl, beat eggs together with a fork.
- Add oil, almond milk, and vanilla extract to bowl with eggs. Stir to combine.
- Pour wet ingredients into dry ingredients and stir just until ingredients are well combined.
- Gently fold in walnuts, banana pieces, and ¼ cup blueberries.
- Scoop batter into muffin tin, filling each tin until about 2/3 full.
- Top with remaining ¼ cup blueberries, gently pressing berries into batter.
- Bake for 20-23 minutes or until golden brown at the top and a tooth pic comes out clean.
- Remove from oven and allow muffins to cool in tin slightly, about 5 minutes.
- Transfer muffins to wire rack to finish cooling completely.
- Serve at room temperature or heated up with vegan butter, jam, or nut butter!