Make a batch of these sugar-free, paleo blueberry muffins for snacks this week, or freeze some to keep them around longer.
You really do need these paleo blueberry muffins in your life. They’re made with simple, good-for-you ingredients like almond flour, eggs, bananas, and blueberries, but somehow still taste just as good as a classic bakery-style muffin. The bananas add natural sweetness (no added sugar here!), and a gentle hint of lemon brings out the blueberry flavor in the best way.
They’re especially lovely with fresh summer blueberries, but frozen ones work beautifully, too, so you can keep the muffin magic going all year long. Even better, they keep well for several days on the counter and freeze like a dream—making them perfect for busy mornings, snacks, or a little something with your coffee.
Using almond flour for muffins
Almond flour is by far my favorite gluten-free flour. I love that it’s grain-free, so I feel good when I eat it. While it is definitely different than regular flour, if you know how to use it, it makes baked goods delicious.
Typically, almond flour requires a stronger binder. That’s why you’ll find four whole eggs in this recipe. The bananas serve a dual purpose, adding sweetness and helping bind the almond flour.
Almond flour muffins have the best texture. They’re less dense and cakey than regular muffins, and because of that, they’re so much tastier. As a bonus, they’ll keep you feeling full for a long time.
If you don’t regularly keep almond flour on hand, you might be wondering what to do with the rest of the bag. Don’t worry, I’ve got you covered. Here are my favorite recipes that use almond flour:
- Almond Shortbread Cookies
- Chocolate Almond Thumbprint Cookies
- Paleo Berry Banana Bread with Lemon Glaze
- Flourless Molten Chocolate Lava Cakes
Paleo Blueberry Muffins (made with almond flour!)
- Pin
Ingredients
- ▢ 2 tablespoons coconut oil (melted)
- ▢ 4 medium ripe bananas
- ▢ 4 large eggs
- ▢ 2 tablespoons freshly squeezed lemon juice (from ½ lemon)
- ▢ 1 tablespoon lemon zest
- ▢ 1 teaspoon vanilla
- ▢ 2 ¼ cups almond flour
- ▢ 1 teaspoon baking soda
- ▢ ½ teaspoon sea salt
- ▢ 2 cups fresh blueberries (divided (see notes))
Instructions
- Preheat your oven to 350 degrees. Line a 12-cup muffin tin with liners. Melt the coconut oil in a small pan over medium heat, if needed.
- In a large mixing bowl, mash the bananas with a fork. Add the melted coconut oil, eggs, lemon juice and zest, and vanilla and whisk to combine. Add the almond flour, baking soda, and salt and whisk well. Fold in 1 ½ cups of the blueberries. 2 tablespoons coconut oil, 4 medium ripe bananas, 4 large eggs, 2 tablespoons freshly squeezed lemon juice, 1 tablespoon lemon zest, 1 teaspoon vanilla, 2 ¼ cups almond flour, 1 teaspoon baking soda, ½ teaspoon sea salt
- Divide the batter between the muffin liners, filling them all the way to the top. Add the remaining ½ cup of blueberries to the tops of the muffins.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool on the counter for 5 minutes then carefully remove the muffins from the tray and place them on a cooling rack to cool completely.
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
Chocolate Almond Thumbprint Cookies are the ultimate treat. They’re soft like shortbread, filled with chocolate, and are made without grains or refined sweeteners.
Are you ready for an amazing cookie recipe? Because these almond thumbprint cookies are it. They’re rich, buttery, and feel totally indulgent — and let’s just agree to keep it quiet that they’re made with good-for-you ingredients. That can be our little secret.
I learned pretty quickly that not mentioning almond flour is the way to go. After watching someone polish off a couple and rave about how good they were, then revealing the ingredients, I can confirm these cookies pass the most important test: they’re just plain delicious. Soft and shortbread-like, lightly sweet (without being cloying), and filled with dreamy melted dark chocolate.
They’re also dangerously easy to make and endlessly adaptable. Dress them up with seasonal sprinkles, keep them simple, make them vegan, paleo, gluten-free — they do it all. But honestly, none of that matters as much as this: they taste incredible, and it’s very hard to stop at one.
And once you’ve finished making these almond thumbprint cookies, also try our buttery, whipped shortbread cookies !
Chocolate thumbprint cookies variations
This recipe is super easy to tweak to make your own fun creations. Here are a few ideas to get you going:
- Peppermint: add a few drops of peppermint oil to the chocolate
- Candy cane: sprinkle the tops with crushed candy canes
- Extra almond: add a few drops of almond extract to the dough and sprinkle the tops with toasted sliced almonds
- Orange: Add orange extract to the chocolate and decorate with candied orange peels.
Which variation do you want to try first?
Chocolate Almond Thumbprint Cookies Recipe
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Ingredients
- ▢ 1 ½ cups almond flour
- ▢ ¼ cup coconut sugar
- ▢ 2 tablespoons tapioca starch
- ▢ A pinch of sea salt
- ▢ ¼ cup softened butter (or vegan butter, if needed)
- ▢ 2 teaspoons vanilla
- ▢ ¼ cup dark chocolate chips (paleo or vegan, as needed)
- ▢ 2 teaspoons coconut oil
- ▢ Shredded coconut (to garnish)
Instructions
- Preheat your oven to 350 degrees.
- In a medium-sized bowl, whisk the almond flour, coconut sugar, tapioca starch, and salt. Add the butter and vanilla and mix until a dough forms. I find using my hands is easiest. 1 ½ cups almond flour, ¼ cup coconut sugar, 2 tablespoons tapioca starch, A pinch of sea salt, ¼ cup softened butter, 2 teaspoons vanilla
- Roll into 12 balls and place them on a baking sheet. Make an indent in each with your thumb.
- Bake in the oven for 10 minutes. When you remove them from the oven, you may need to push the indents in a little with a spoon. Let them cool for 5 minutes then transfer the cookies to a cooling rack to cool completely.
- Melt the chocolate with the coconut oil over low heat. Pour the chocolate into the thumbprints then sprinkle a little coconut on top. Let the chocolate set before storing the cookies. ¼ cup dark chocolate chips, 2 teaspoons coconut oil, Shredded coconut
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
Paleo Blueberry Muffins (made with almond flour!)
Ingredients
- 2 tablespoons coconut oil , melted
- 4 medium ripe bananas
- 4 large eggs
- 2 tablespoons freshly squeezed lemon juice , from ½ lemon
- 1 tablespoon lemon zest
- 1 teaspoon vanilla
- 2 ¼ cups almond flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 2 cups fresh blueberries , divided (see notes)
Instructions
- Preheat your oven to 350 degrees. Line a 12-cup muffin tin with liners. Melt the coconut oil in a small pan over medium heat, if needed.
- In a large mixing bowl, mash the bananas with a fork. Add the melted coconut oil, eggs, lemon juice and zest, and vanilla and whisk to combine. Add the almond flour, baking soda, and salt and whisk well. Fold in 1 ½ cups of the blueberries. 2 tablespoons coconut oil, 4 medium ripe bananas, 4 large eggs, 2 tablespoons freshly squeezed lemon juice, 1 tablespoon lemon zest, 1 teaspoon vanilla, 2 ¼ cups almond flour, 1 teaspoon baking soda, ½ teaspoon sea salt
- Divide the batter between the muffin liners, filling them all the way to the top. Add the remaining ½ cup of blueberries to the tops of the muffins.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool on the counter for 5 minutes then carefully remove the muffins from the tray and place them on a cooling rack to cool completely.
