Berry Banana Muffins

Berry Banana Muffins

This recipe evolved from a banana muffin that I used to make almost every week for five years! Though it was a favorite with my kids and many of their friends, it was time for a change…
The fruit in this muffin provide a natural sweetness and moistness that is sure to please, and the almond flour (a healthy fat) will help keep you feeling full for longer than a wheat-based muffin. Great for a quick breakfast, snack, or packed in a lunchbox – hope you like it!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Snack
Servings 12 muffins


Dry Ingredients:

  • 3 cups almond flour (300g)
  • 1/2 tsp sea salt
  • 1/2 tsp baking powder
  • 1 tsp baking soda

Wet Ingredients:

  • 2 bananas
  • 2 eggs (organic and pasture raised if possible)
  • 1/4 cup coconut oil, melted (60ml)
  • 2 Tbsp honey
  • 1 tsp vanilla extract
  • 1 cup berries (blueberries, raspberries, strawberries, combination; if using strawberries, cut them into blueberry-sized pieces) (150g)


  • Preheat oven to 180C/350F.
  • Line muffin tin with parchment paper liners.
  • In medium bowl, combine dry ingredients and set aside.
  • In large bowl, smash bananas, then add rest of wet ingredients except for berries and combine.
  • Mix dry ingredients into wet, then fold in the berries.
  • Spoon into muffin tin; top with additional berries if desired.
  • Bake for approximately 20 minutes until muffin tops spring back when touched.
  • Cool on a baking rack (maybe sample one while still warm – delicious!)
  • Store in fridge in air-tight container.