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Ingredients
US|METRIC
4 SERVINGS
- 4 bananas (2½ cups mashed or 575 grams)
- 4 eggs
- 1/2 cup almond butter (or nut butter of choice)
- 3 Tbsp. coconut oil (melted)
- 1/2 cup coconut flour (see Notes)
- 1/2 tsp. canela
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. vanilla extract
- 1/4 tsp. kosher salt
- 1 cup blueberries fresh (is best but frozen will work too)
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Directions
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NutritionView More
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580Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories580Calories from Fat390 |
% DAILY VALUE |
Total Fat43g66% |
Saturated Fat20g100% |
Trans Fat |
Cholesterol210mg70% |
Sodium680mg28% |
Potassium840mg24% |
Protein14g |
Calories from Fat390 |
% DAILY VALUE |
Total Carbohydrate44g15% |
Dietary Fiber8g32% |
Sugars20g |
Vitamin A8% |
Vitamin C25% |
Calcium20% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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Reviews(3)
Tori S. 8 years ago
These are really good, especially for a Paleo recipe. All of the kids and the husband even enjoyed these. Nothing amazing, but a solid blueberry muffin recipe.
Ryan Totten 8 years ago
These muffins are amazing as is. They're moist and sweet. I had to increase the cooking time by 5-7 minutes, but that isn't the fault of the recipe creator, every stove is different. I used ripe bananas, next time I will use partially rotten bananas
Elizabeth O. 9 years ago
Love blueberries, Love bananas so I definitely had to try this recipe. I never follow recipes because I always end up changing something so I use them as a guide line. I didn't have coconut flour (never even came across such a thing. I didn't know such a thing existed. lol) so I used gluten free flour instead. Since it was gluten free, I knew it wasn't going to stick together very well and I added some flaxmeal as well. I also used 2 eggs instead of 4 because I hate the smell of egg and despite what some people might say, yes I can detect that smell when I eat certain desserts and it ends up being to much for me to handle. I already was going to use frozen blueberries so I increased the amount to make up for the 2 eggs I omitted. I used less salt and to make then sweet I added some honey and also some lemon zest. They came out perfect, not to sweet too!