This healthy banana blackberry muffins recipe is perfect for breakfasts and snacks. And it's so easy to make in the blender!
With minimal effort, these paleo banana blackberry muffins are an easy and delicious treat to make for breakfast, snacks, or an afternoon coffee break. These blender muffins use coconut flour, which is a great low carb, gluten-free option for this dairy-free and refined sugar-free recipe.
I made these banana blackberry muffins 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. While it was the perfect ripeness for banana bread, I didn't have enough for a full loaf. So I thought blackberry and banana would be a great combination with coconut.
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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 ingredients 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 healthy banana blackberry muffins again.
Why you should try this recipe
- Easy: This is pretty much a dump and blend recipe. You can just add all the ingredients to a high speed blender, combine it all with a touch of a button, and pour it into your muffin tin. Bake, cool and enjoy. What could be easier?
- Healthy: These muffins are protein packed. Along with the 4 eggs, coconut flour adds protein as well as fiber.
- Delicious: Just a touch of honey helps sweeten these muffins, plus they have a naturally sweet banana in them; however, they are not an overly sweet muffin. The fruit will add a touch of sweetness, too.
- Versatile: This coconut flour muffin is a great base recipe for you to change up with various fruits or even sugar-free chocolate chips.
- Eggs - you'll need 4 eggs, which add structure as well as provide liquid for the coconut flour batter.
- Banana - one very ripe banana in the batter will add flavor as well as a touch of natural sweetness.
- Coconut flour - because it is highly absorbent, you'll need just ⅓ cup.
- Baking soda - added to help produce volume when baking.
- Sea salt - just a dash helps to bring out the flavors.
- Coconut oil - ¼ cup of melted oil will keep the batter moist when baking. You can also use butter-flavored coconut oil.
- Honey - a few tablespoons will add a little sweetness to the muffins.
- Blackberries - each muffin gets one plump, ripe blackberry in the middle for a little fruity surprise and flavor.
How to make the muffins
- Prepare your muffin pan by greasing the wells or using parchment paper liners.
- Preheat the oven to 350° Fahrenheit.
- Add all ingredients except blackberries to a high-speed blender and blend until well combined.
- Pour the mixture into the greased or lined muffin tins.
- Place one large blackberry, standing up, in the center of each muffin.
- Bake for 30 minutes or until golden brown. Test by inserting a toothpick in the center. If it comes out clean, the muffins are done. Cool on a wire rack.
- Fruit - substitute the blackberries for almost any small, soft fruit or berries. Raspberries, blueberries, and diced strawberries are all great choices. A little lemon zest is also a great complement to the berries.
- Chocolate chips - use your favorite unsweetened chocolate chip instead of fruit. Add just a few to each muffin after you've poured them in the pan. Just lightly press a few into the batter.
- Coconut flakes - you can even tuck in some unsweetened coconut flakes for a true coconut muffin. Just lightly press the coconut flakes into the center of each muffin after you've poured the batter in each muffin well.
- Nuts - finely chopped nuts, such as walnut or pecan, would pair nicely with the banana flavor in these muffins. Add a smattering to each muffin after you've poured the batter into the tin. Just press a few in the batter or sprinkle them on the top.
Super important: don't overload the batter with additions. In fact, I recommend making the batter recipe and adding any additions after you've filled the muffin wells. Try to avoid overloading each muffin with the additions as this will weigh down the muffin batter and may result in a final product that doesn't rise well when baked.
Can I substitute almond flour for coconut flour?
No, almond flour will not work with this recipe as written.
Coconut flour has some special characteristics in that it doesn't perform like traditional flours. Coconut flour is highly absorbent so you need the right liquid to flour ratio to make it work when baking.
For this reason, you can't replace coconut flour with another flour in a recipe and expect it to work. Conversely, you can't sub in coconut flour for another flour and expect to get optimal results.
That said, this recipe, as written, bakes beautifully as a muffin. It makes a great base muffin recipe that's perfect for changing the fruit from something other than blackberries.
If you're looking for a similar muffin that uses almond flour and bananas, try my Almond Flour Banana Muffins recipe.
How do I store leftover muffins?
These muffins will keep in an airtight container in the fridge for 4-5 days.
Are these muffins freezer friendly?
Absolutely. In fact, you might want to make a double batch just to have them on hand when the mood hits.
To store in the freezer, bake and cool the muffins completely before packaging for the freezer. Put them in an airtight freezer-friendly container like this pyrex container or a silicone freezer bag.
They will keep for up to 6 weeks frozen. Here are my non-toxic food storage recommendations.
How to thaw and reheat the muffins
Here are four ways to thaw and or heat leftover muffins.
- Thaw in the fridge overnight.
- Thaw at room temperature for a few hours. You can set them on the countertop or pop them in a lunch bag to take on the go.
- Thaw in the microwave. Remove the muffin(s) from their container and place on a plate. Microwave on defrost for 30 seconds and check. If needed, microwave in 10 second increments until desired temperature is achieved.
- Thaw In the oven. I like to use a toaster oven set to 300° F and add the muffin(s) to a baking sheet and let them thaw as the oven preheats. Check after 10 minutes or so. Leave in until desired temperature is reached.
More Muffin Recipes
- Lemon Poppy Seed Muffins
- Low Carb Banana Muffins
- Healthy Banana Gingerbread Muffins
- Strawberry Muffins
- Blueberry Muffin Recipe
- Preheat oven to 350 degrees.
- Add all ingredients except blackberries to Vitamix or blender and blend until well combined. Pour into greased or lined muffin tins.
- Place one large blackberry standing up in the center of each muffin.
- Bake 30 minutes or until golden brown and a toothpick inserted in center comes out clean.