Soft, moist, and bursting with juicy blueberries, these almond flour muffins have a hint of cinnamon and coconut in every bite. Made with ripe bananas, Greek yogurt, and a blend of nourishing seeds, they're lightly sweet, satisfying, and one of those easy breakfasts I love having ready for busy mornings.
MAKES
12 MUFFINS
QUICK RECIPE OVERVIEW
Why you’ll love them
These muffins are easy to make ahead and freeze beautifully. Almond flour, Greek yogurt, flaxseed, and hemp seeds add protein, fiber, and healthy fats, making them a nourishing option for breakfast or an afternoon snack.
What Makes Them So Flavorful?
Ripe bananas add natural sweetness, while blueberries bring little bursts of juicy flavor. Cinnamon and shredded coconut give these muffins a subtle warmth and nuttiness without overpowering the fruit.
Helpful Tips
Use ripe bananas for the best natural sweetness.
Add frozen blueberries straight from the freezer—no thawing needed.
Use finely ground almond flour, not coarse almond meal, for a softer texture.
Let the muffins cool before removing the liners. Almond flour muffins firm up as they cool.
Almond Blueberry Muffins
LIGHTLY SWEET, NUTTY, & BURSTING12 MUFFINS | PREP 10-15 MINUTES | COOK 25-30 MINUTES
Ingredients:
Wet Ingredients
2 medium ripe bananas, mashed
2 large eggs
½ cup plain Greek yogurt
1 teaspoon pure vanilla extract
¼ cup pure maple syrup or 6 pitted Medjool dates, finely chopped
Dry Ingredients
1 ½ cups almond flour
½ cup oat flour
1 teaspoon ground cinnamon
2 tablespoons ground flaxseed
1 tablespoon hemp seeds
2 tablespoon collagen powder
2 tablespoon protein powder
¾ teaspoon baking soda
¼ teaspoon sea salt
Add-Ins
1 cup frozen blueberries
¼ cup unsweetened shredded coconut
Method:
Preheat oven to 350°F. Line a 12-cup muffin pan with parchment liners.
Mix Wet Ingredients: In a large bowl, whisk together the mashed bananas, eggs, Greek yogurt, vanilla, and maple syrup.
Add Dry Ingredients: Add the almond flour, oat flour, cinnamon, flaxseed, hemp seeds, collagen, protein powder, baking soda, and salt. Stir gently until combined.
Add Blueberries: Gently fold in the frozen blueberries and chopped dates (if using instead of maple syrup).
Fill Muffin Cups: Divide the batter evenly among 12 muffin cups. Sprinkle each with shredded coconut.
Bake: Bake for 25–30 minutes, until lightly golden.
Cool: Let cool in the pan for 10 minutes, then transfer to a wire rack.
Recipe Notes
Sweetener: Maple syrup gives a more even sweetness, while chopped Medjool dates add little bites of caramel-like flavor.
Blueberries: Frozen berries work beautifully. A little purple streaking in the batter is completely normal.
Protein Powder: Plain or vanilla protein powder works well. Different powders absorb moisture differently, so the texture may vary slightly.
Storage: Refrigerate in an airtight container for up to 5 days.
Freezer-Friendly: Freeze for up to 3 months. Thaw overnight or gently warm before serving.
