Paleo Banana Blackberry Muffins

Paleo Banana Blackberry Muffins

I made these paleo banana blackberry muffins this morning to use up some leftover fruit. I had some huge fresh blackberries and one lonely overripe banana that looked like it wouldn’t last another day. I thought blackberry and banana would be a great combination with coconut.

One of the things I like about baking with coconut flour is throwing everything in the blender. You can certainly use the “mix the wet and dry ingredients separately” method, but I like to skip a step whenever possible. And that’s exactly what I did with this recipe. It blends in a few seconds and is easy to pour into the muffin cups. I added the blackberries just before baking — they were the perfect size to put one in the middle of each muffin.

The blackberry and banana flavor combination really delivers. I will definitely be making these paleo banana blackberry muffins again.

Paleo Banana Blackberry Muffins

Yield: 8-10 muffins

Ingredients

  • 4 eggs
  • 1 very ripe banana
  • 1/3 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon sea salt
  • 1/4 cup coconut oil, melted
  • 2 tablespoons honey
  • 10 large blackberries

Instructions

  1. Preheat oven to 350 degrees.
  2. Add all ingredients except blackberries to Vitamix or blender and blend until well combined. Pour into greased or lined muffin tins.
  3. Place one large blackberry standing up in the center of each muffin.
  4. Bake 30 minutes or until golden brown and a toothpick inserted in center comes out clean.
http://cookeatpaleo.com/paleo-banana-blackberry-muffins/

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Comments

  1. says

    Oh, I just got a vitamix and can’t wait to try this recipe. I’ve never used coconut flour. Does it have a coconutty taste? Stopping by from SITS!
    Cheers,
    Suzanne

  2. says

    I think it has a mild, slightly sweet flavor. The biggest difference between coconut flour and other flours is it really absorbs a lot of liquid. That’s why coconut flour recipes use so little flour. Thanks for stopping by :)

    • says

      Thanks! You do need a lot of liquid for the coconut flour, but between the eggs, banana and coconut oil they end up nice and moist.

  3. Kellie Dawson says

    Woohoo! I have all the ingredients on hand! Off to find my muffin tin and give these a try.

  4. Kellie Dawson says

    Okay, never found the muffin tin and I am hoarding my blackberries. Put this in an 8 x 8 pan and baked it. Oh, so delicious!! My very picky husband declared this recipe as a keeper!

    • says

      Awesome! My husband is the same way – I know I nailed a recipe when it passes the husband test. :)

  5. Desiree says

    I baked these yesterday and they are fantastic, even better the next day. I made 6 regular and 12 small. I live in Switzerland so the altitude makes baking times differ, I took mine out at 25 mins and they were perfect. Thanks so much for the recipe!

    • says

      You’re welcome – I’m glad you liked them! What part of Switzerland do you live in? I’ve only been to the Geneva area, but I really enjoyed it and hope to see more of the country.

      • Desiree says

        I live in Geneva and love it, although it can be really difficult to find gluten free/Paleo food here! Thank you so much for the recipe ideas, this was actually the first gf baked good I have pulled off that was neither too gummy nor too crumbly.

  6. Reyna says

    Looks delicious! What about rasberries or blueberries instead blackberries? What do you think?

  7. SW says

    Not sure what I did wrong, but my muffins turned out super eggy and not very tasty. They looked beautiful though! Maybe I’ll try again with a bit more banana…

    • says

      Hmmm – make sure you have enough coconut flour as well. I measure by scooping with the measuring cup and leveling it off with a knife. Hope this helps!

  8. angie vanyo says

    Do you know if you can use teff flour? Never used it before but heard its good stuff to use

    • says

      Because of the unique properties of coconut flour, you can’t substitute another type of flour in this recipe.

  9. says

    I made these and even though they were very delicious, they came out quite oily. Not sure what I did wrong, I followed the recipe to a T.

    • says

      They definitely should not be oily with the coconut flour – it’s very absorbent. Make sure you have enough coconut flour. I don’t sift it before measuring, I just scoop it with the measuring cup and level it off with a knife. Hope this helps!

  10. B says

    Hi!Where are you blogging from? I need to ask this,because I would like to make these muffins but I know that the measurments in english cups are different from the USA cups and I need to know this before I convert them to grams.Thanks:)

  11. Kelley says

    Made this with two bananas, in an 8X8 pan, sprinkled some frozen blueberries on top. Wonderful. My 19 year old son enjoyed it as well.

  12. Adventure1 says

    Just made a batch using a mini-cupcake maker. Only took around 5 minutes to bake. They didn’t turn out as sweet as I had hoped. I could barely taste the coconut as the egg and banana stand out in this recipe. However, they are pretty good and have a pleasing texture. I think if you are familiar with this type of cooking you will think they are pretty good and easy to make.

  13. says

    I just made these tonight except I used I folded chopped strawberries in the mix. The top came out golden brown but the bottom was soggy. I baked them at 350 for 20 minutes and then put them back in for 15 more minutes hoping that would work. Can’t figure out what I did wrong. They taste great Otherwise!

    • says

      Hmmm… It sounds like the chopped strawberries might have added too much moisture. It’s hard to say without testing it, but you might want to try fewer strawberries or a little bit of extra coconut flour.

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