Banana Blueberry Muffins

Banana Blueberry Muffins

Simple and slightly sweet banana blueberry muffins are packed with good-for-you ingredients like wild blueberries, banana, flax seed, almond flour and whole wheat flour. 

Course Breakfast
Cuisine American
Keyword banana blueberry muffins
Total Time 35 minutes
Servings 12 people


  • 1 cup almond flour
  • 1/2 cup whole wheat flour
  • 2 Tablespoons ground flax seed
  • 2 Tablespoons light brown sugar
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup walnut milk (or any milk - dairy or non-dairy) room temperature
  • 3 Tablespoons butter, melted then cooled, slightly
  • 2 teaspoons vanilla extract
  • 1 egg beaten room temperature
  • 3 medium ripe bananas, smashed
  • 1 cup frozen wild blueberries (such as Wyman's)


  1. Preheat oven to 375. Line a muffin tin with muffin cups and spray with cooking spray.

  2. In a medium bowl, combine almond flour, whole wheat flour, flax, brown sugar, baking powder and salt. 

  3. In a small bowl, whisk together walnut milk, butter, vanilla and beaten egg. 
  4. Add wet ingredients to dry ingredients and stir until combined. Add banana and wild blueberries and stir until just combined. 

  5. Spoon batter into muffin tins, filling each tin about 3/4 of the way up. 

  6. Bake muffins for 22-27 minutes or until lightly golden brown and a toothpick inserted comes out clean.