Banana Flax Almond Meal Muffin with Blueberry


Banana Flax Almond Meal Muffin with Blueberry

These muffins are an easy-peasy 4 STEPS!  On certain mornings, I like to make about half the batch with blueberries and a few with chocolate chips to surprise the kids.

Let’s begin!


  • 1 ¾ cup almond meal
  • ¼ cup flaxseed meal
  • 1 tsp baking soda
  • ⅛ tsp salt
  • 2 ripe/brown bananas (they can be really brown, it’s a great way to get rid of them!)
  • 1 egg
  • 2 Tbsps melted coconut oil
  • 1 Tbsp apple cider vinegar
  • 1 tsp vanilla extract
  • 2 Tbsps full-fat coconut milk (unsweetened)
  • ¼ Cup Blueberries Or topping of choice (fruit, or even dark chocolate chips) – more or less depending on preference


  • 2 bowls (medium size)
  • Immersion blender (optional) I like to use it for step 3. OR just use a whisk
  • Whisk
  • Oven 
  • Cupcake pan
  • Cupcake paper liners or grease pan with coconut oil


  1. Preheat oven at 350° and Bowl 1.  In Bowl 1 combine: almond meal, flaxseed meal, baking soda, and salt.  Whisk together and set aside.
  2. Bowl 2.  In Bowl 2 combine: bananas, egg, coconut oil (melted), apple cider vinegar, full-fat coconut milk.  Using an electric mixer, immersion blender or by hand mix well.
    • Combine ingredients of both bowls and mix with spatula/spoon.  
  3. Fold & Mix.  Once all ingredients are mixed together, fold in your berries/fruit.  
  4. Transfer & Bake.  Transfer batter to muffin cups/pan, filling about ¾ of the way full.  Bake for 20-25 minutes until a toothpick inserted comes out clean.  Then enjoy!


  • Be curious and experiment!  Play with different toppings/combinations using the banana as a base.  Every once in a while I’ll make half the batter with blueberries and the other half with chocolate chips to surprise my kids.  


  • No refined sugar (but banana is still very sweet)
  • Protein and fiber dense
  • Grain, gluten, and dairy-free
  • Paleo-friendly

I would love to hear if you try them and what you think.  Let me know how they work for you!

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