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    Home » Course » Breakfast

    Paleo Banana Coconut Blueberry Muffins

    Published: Aug 3, 2015 · Modified: Sep 22, 2022 by Erin Carter · This post may contain affiliate links · Leave a Comment

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    A paleo coconut blueberry muffin on a plate with a bowl of blueberries behind it.

    Hi friends! It is officially blueberry season which makes me one happy girl. And in honour of the blueberries that are overflowing the farmers markets and grocery stores right now I came up with a Banana Coconut Blueberry Muffin recipe for you. I hope you're excited!

    A paleo coconut blueberry muffin on a plate with a bowl of blueberries behind it.

    I will leave it there for today folks. As always I would be thrilled if you followed my social media pages on Instagram, Facebook, Pinterest.

    Until next time, happy eating!

    Paleo Banana Coconut Blueberry Muffins

    You will love these paleo banana coconut blueberry muffins. They are bursting with flavour and besides being grain free are also nut free, but you'd never know it!
    5 from 1 vote
    Print Pin Rate
    Course: Baking, Breakfast
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Total Time: 40 minutes
    Servings: 12
    Calories: 157kcal
    Author: Dr. Erin Carter

    Ingredients

    • 1/2 cup plus 2 tablespoon coconut flour
    • 1/4 cup tapioca flour
    • 1 cup pureed banana ~2 bananas
    • 1/2 cup full fat coconut milk
    • 1/4 cup melted coconut oil
    • 1/4 cup melted coconut butter or manna
    • 1/4 cup honey
    • 2 eggs
    • 1 teaspoon vanilla extract Omit for AIP
    • 1 teaspoon baking soda
    • 1 teaspoon ground organic cinnamon
    • 1 pinch sea salt
    • 1 cup fresh blueberries

    Instructions

    • Preheat your oven to 350F.
    • Puree the bananas in your food processor and transfer the puree to a large mixing bowl.
    • Add the remaining ingredients (except the blueberries) to the bowl and mix well with a spoon or pastry blender.
    • Gently stir in the blueberries.
    • Line a muffin tray with parchment paper muffin cups.
    • Fill each muffin cup with the batter.
    • Transfer your muffin tray to the oven and bake for 24-27 minutes, or until a toothpick inserted into a muffin comes out clean 
    • Remove from oven and let the muffins cool, then enjoy!

    Notes

    1. This recipe yields 12 muffins. 
    2. Store these muffins in an air tight container in the fridge for up to 7 days. 
    3. Nutritional values are an estimate and will vary depending on the exact ingredients used. 

    Nutrition

    Calories: 157kcal | Carbohydrates: 17g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 118mg | Potassium: 90mg | Fiber: 3g | Sugar: 9g | Vitamin A: 55IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

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    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

    Reader Interactions

    Comments

    1. Kelly Smith

      August 19, 2015 at 11:22 pm

      These look and sound so yummy, I'm going to put them on my meal plan for breakfast! Yum! And I can't even think about that story without getting upset. I just can't understand people like that. I'm so glad you're able to get away for a break. You most certainly deserve one! Happy vacation and summer! xo

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    Hi everyone! My name is Dr. Erin Carter and I am so thrilled you are here. I am a physician with specialities in both internal medicine and rheumatology, and I believe that food and healthy living are forms of medicine. In my spare time I share health information and delicious, healthy recipes here on Pure and Simple Nourishment.

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