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Almond Banana Blueberry Muffins

I’ve been in a baking mood lately…Who am I kidding, I am always in a baking mood, pretending to be baking kids’ snacks but, in reality, I just love experimenting with new recipes and finally finding THE ONE that I fall in love in. If you bake gluten free, you know it’s a hit and miss adventure. Since my focus is always on nutritious as well as gluten, dairy and sugar free ingredients, my family makes me work overtime to get a blessing on a recipe. These little muffin beauties got a high score from my kids. They are sweetened by ripe bananas and dates, no added sugar! I love these with tea or if I’m running around with no meal in sight.

Why you are going to love it:

The genius of this recipe is that it has no added sugar! The sweetness comes from ripe banana and dates, which have become the go-to sweetener in all my baking. I simply blend dried dates with my liquids (eggs, oil, bananas) in a powerful blender, like the Vitamix, before adding the mixture to dry ingredients. Soak your dates in hot water for 5 minutes if they are too dry (and make sure all pits are removed!).

Dates are a fantastic replacement for sugar in smoothies, muffins, breads and cookies. In addition to satisfying a sweet tooth, they are full of fiber, minerals and vitamins. Dates are less processed than regular sugar and all you need is just a few to provide the right level of sweetness.

Made with almond flour, these muffins are highly nutritious, full of protein, fiber and good fat, making these treats a super moist and low carb option for breakfast or a quick snack. But unlike other gluten free flours (rice, millet, sorghum etc), almond flour is grain-free, so suitable on many diets.

Tip: If you want a nut free school version replace almond and millet flours with 1 1/4 cup spelt and 1 cup old fashioned oats (grind in blender).

Don’t eat them all in one sitting!

Almond Banana Blueberry Muffins
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Course: Breakfast, Dessert, Desserts, Snack
Servings: 12 people
  • 2 cups almond flour
  • 1/2 cup millet flour
  • 1 tsp cinnamon
  • 2 tsp baking powder
  • 1/2 tsp soda
  • 1/2 tsp sea salt
  • 1 lemon zest
  • 3 bananas ripe
  • 2 organic eggs
  • 1/3 cup coconut oil melted
  • 6 dates pitted & chopped
  • 1 tbs vanilla
  • 1/2 cup berries
  • 1/2 cup dark chocolate chips
  1. Preheat the oven to 350F. Mix almond and millet flours, cinnamon, baking powder, soda, salt and zest together in a medium bowl. In a blender, mix bananas with eggs, melted coconut oil, dates and vanilla until dates are pureed. Pour wet ingredients into the bowl with dry ingredients and gently mix with a spoon until combined (don't overmix). Fold in blueberries and chocolate chips and divide batter into 12 lined muffin tins. Bake around 22-25 minutes until slightly browned.

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