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:
Muffin Batter:
- overripe bananas
- large eggs
- maple sugar or coconut sugar
- pure vanilla extract
- pure almond extract
- organic refined coconut oil
- blanched almond flour
- tapioca flour, or arrowroot
- baking soda
- aluminum free baking powder
- cinnamon
- fine sea salt
- fresh 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}
Ingredients
Topping:
- 1/3 cup blanched almond flour
- 2 tablespoons refined coconut oil solid
- 1/4 maple sugar or coconut sugar
- 1/2 teaspoon ground cinnamon
Muffin Batter:
- 3 overripe bananas mashed
- 3 large eggs
- 1/2 cup maple sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
- 2 tablespoons refined coconut oil melted and cooled to almost room temperature
- 2 cups blanched almond flour
- 1/3 cup tapioca flour
- 1/2 teaspoon baking soda
- 1 teaspoon aluminum free baking powder or make your own corn free baking powder*
- 1 teaspoon cinnamon
- 1/4 teaspoon fine sea salt
- 3/4 cup fresh 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!
Want More Paleo Friendly Muffin Recipes? Try One of These!
Mini Banana Muffins with Chocolate Chips
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Just made them and they are delicious!!
Can I replace the tapioca with arrowroot?
Is there a way to alter this recipe to not include bananas? I need a grain and gluten free blueberry muffin but I don’t like bananas. Thanks so much!
I made Banana Blueberry Coffee Cake Muffins for my kids. They like it so much. I used goldfinger banana instead of cavendish banana. Surprisingly, the cake is still really yummy and addictive.
Hi – Can you please add the nutritional info? Thank you!
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I made Banana Blueberry Coffee Cake Muffins based on the recipe and instructions here. How wonderful
Am I the only one who cannot believe the amount of ads on this site now? It’s at a point it’s making the website no longer user friendly, especially on a phone
Wonderful!
Thanks for the recipe.
I made these for Easter and everyone adored them. I did not have almond extract and they were still delicious!
this coffee cake is so fun when playing with my ps vita roms.
please upload more recipes like this..
My first time doing this is not good. But this coffee cake muffin looks so delicious. Roofers
I couldn’t be more thrilled to have found this page. I owe you a debt of gratitude for giving up your time to read this really interesting article! I appreciated every single bit of it, and I’m curious if you’ve bookmarked any new stuff that you post on your website.
Thanks for the recipe. I’ll share it on my blog.
I ordered a cake from brownies and they delivered similar cake. Although the parcel was late.
This is very creative and new style I liked it. keep sharing this kind of post its great
Very nice Post
Thanks for the recipe
Very nice I suggested for sweet dish
In the toppings is says 1/4.. but no size… 1/4 cup i’m assuming?
Tried these Paleo-friendly Banana Blueberry Coffee Cake Muffins with my Content Unicorns colleague after work, and they’re a delightful treat! Perfectly grain-free, dairy-free, and gluten-free, the streusel topping adds a delicious touch. Whether enjoyed freshly baked or prepared ahead for a quick breakfast or snack, these muffins are a wholesome delight. A delightful way to bond over a shared recipe, making our after-office moments even sweeter.
well nice post you sharing