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Paleo friendly banana blueberry coffee cake muffins with a grain free and dairy free streusel topping! Have one freshly baked or make them ahead of time and enjoy as a part of your breakfast or a grab-n-go snack. They’re grain free, dairy free, gluten-free and refined sugar free.
I love a good classic banana muffin anytime, but decided to make them just a little fancier for today’s recipe!
We have a combination of my favorite things – banana bread, blueberry muffins and coffee cake!
If you have bananas just waiting to be baked, this is the recipe for you.
Moist and sweet, easy to prepare, delicious and kid approved.
Make sure you use parchment muffin liners for the easiest no fuss clean up!
What You Need To Make These Paleo Banana Blueberry Muffins
Here’s everything you’ll need to prepare these muffins.
Make sure to scroll down to the recipe box to see exact amounts.
Topping:
blanched almond flourrefined coconut oilmaple sugar or coconut sugarground cinnamon
Muffin Batter:
overripe bananaslarge eggsmaple sugar or coconut sugar pure vanilla extractpure almond extractorganic refined coconut oilblanched almond flourtapioca flour, or arrowrootbaking sodaaluminum free baking powdercinnamonfine sea saltfresh blueberries
How to Make These Banana Blueberry Coffee Cake Muffins
Preheat your oven to 350°F and line a 12 cup muffin pan with parchment liners.
Make the topping first. Combine the almond flour with the coconut oil, maple sugar, and cinnamon to form a crumbly mixture.
In a separate large mixing bowl, whisk together the mashed bananas with the eggs, maple sugar, vanilla extract, almond extract, and coconut oil.
To the wet mixture, add the almond flour, tapioca flour, baking soda, baking powder, cinnamon and salt and stir well to combine.
Fold in the blueberries, then fill the lined muffin cups 3/4 of the way up.
Sprinkle the topping evenly over the batter, then bake in the preheated oven for 25 minutes.
Cool the pan on a wire rack for 10 minutes, then carefully remove the muffins – still in their liners – and continue to cool on wire racks to room temperature.
How to Store These Banana Blueberry Muffins
I prefer to keep these muffins loosely covered at room temperature after they’re cooled for the best texture.
They’ll stay fresh this way for up to 2 days, but you can keep them longer.
To keep longer, cover the muffins or place in a covered container and refrigerate for up to one week.
I hope you enjoy these muffins as much as my family and I do!
Grab your ingredients and preheat your oven because it’s time to bake – let’s go!
Banana Blueberry Coffee Cake Muffins {Paleo}
Banana Blueberry Coffee Cake Muffins {Paleo}
Paleo friendly banana blueberry coffee cake muffins with a grain free and dairy free streusel topping! Have one freshly baked or make them ahead of time and enjoy as a part of your breakfast or a grab-n-go snack. They’re grain free, dairy free, gluten-free and refined sugar free. Prep Time: 15 minutesCook Time: 25 minutesCooling Time: 30 minsCourse:Breakfast, SnackCuisine:grain free, PaleoKeyword:almond flour, coffee cake, gluten free, muffins, paleoServings: 12 muffins
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Ingredients
Topping:
1/3cupblanched almond flour2tablespoonsrefined coconut oilsolid1/4maple sugaror coconut sugar1/2teaspoonground cinnamon
Muffin Batter:
3overripe bananasmashed3large eggs1/2cupmaple sugar1teaspoonpure vanilla extract1/2teaspoonalmond extract2tablespoonsrefined coconut oilmelted and cooled to almost room temperature2cupsblanched almond flour1/3cuptapioca flour1/2teaspoonbaking soda1teaspoonaluminum free baking powderor make your own corn free baking powder*1teaspooncinnamon1/4teaspoonfine sea salt3/4cupfresh blueberries
Instructions
Preheat your oven to 350°F and line a 12 cup muffin pan with parchment liners.Make the topping first. In a medium bowl, combine the almond flour with the coconut oil, maple sugar, and cinnamon to form a crumbly mixture. Refrigerate while you prepare the muffin batter.In a large mixing bowl, whisk together the mashed bananas with the eggs, maple sugar, vanilla extract, almond extract, and coconut oil.To the wet mixture, add the almond flour, tapioca flour, baking soda, baking powder, cinnamon and salt and stir well to combine.Fold in the blueberries. Fill the lined muffin cups 3/4 of the way up. Sprinkle the topping evenly over the batter, then bake in the preheated oven for 25 minutes or until a toothpick inserted in the center of a muffin comes out with a few crumbs or clean.Cool the pan on a wire rack for 10 minutes, then carefully remove the muffins – still in their liners – and continue to cool on wire racks to room temperature.Store leftover muffins loosely covered at room temperature for up to 2 days, or cover tightly and refrigerator to keep longer. Enjoy!
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Want More Paleo Friendly Muffin Recipes? Try One of These!
Mini Banana Muffins with Chocolate Chips
Butter Pecan Banana Muffins
Cinnamon Coffee Cake Muffins
Jumbo Paleo Blueberry Muffins
Morning Glory Muffins
Jumbo Chocolate Chip Muffins
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