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
Banana Blackberry Muffins
- 4 eggs
- 1 very ripe banana
- ⅓ cup coconut flour
- ½ teaspoon baking soda
- ⅛ teaspoon sea salt
- ¼ cup coconut oil melted
- 2 tablespoons honey
- 10 large blackberries
- 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.
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!
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 🙂
Kelly @ Eatpicks
YUM!!! Lots of eggs for this recipe...is the end result really moist?? They look delicious!
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.
These sounds great! I'm not paleo but it's always fun to incorporate all kinds of recipes in my life. Awesome recipe.
PS. Hopping over from The SITS sharefest!
Have a lovely weekend 🙂
Thanks for stopping by!
Sandra @ The Sensible Mom
Those muffins look delicious! I've never used coconut flour before, but I'll have to give it a try!
Thanks - hope you enjoy them!
Woohoo! I have all the ingredients on hand! Off to find my muffin tin and give these a try.
I love it when that happens! Hope you enjoy them!
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!
Awesome! My husband is the same way - I know I nailed a recipe when it passes the husband test. 🙂
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!
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.
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.
Awesome - I love hearing about gf baking wins! Thank you for sharing!
Looks delicious! What about rasberries or blueberries instead blackberries? What do you think?
Thanks! I think any kind of berry would probably work.
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...
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!
Do you know if you can use teff flour? Never used it before but heard its good stuff to use
Because of the unique properties of coconut flour, you can't substitute another type of flour in this recipe.
Could you substitute Strawberry for the Balckberry. I like Strawberry better.?
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.
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!
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:)
US cups - I'm in New York. 🙂
I made it today but with only two eggs. However it came out great.This is a keeper!:)
Yeah! I'm so glad you enjoyed them!
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.
That sounds good! I'm so glad you and your son enjoyed them. 🙂
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.
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!
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.
Can a muffin pan be substitute for 3 mini pans?
Can you give me an idea on how many calories, carbs etc. each muffin has. Thanks!
So cute! I wonder if they'd make good pancakes?
Thanks! I haven't tried making pancakes with this recipe, but it does sound good. 🙂
These muffins are delicious, simple to make and not too sweet. Love them! My daughter’s favorite and my friends are now making them. I sometimes add more berries. Mine require less cooking time though. Thank you so much for the recipe!