Blueberry Banana Hazelnut Muffins

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Holly Richardson
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Adapted from Rachel Mansfield

Whole30, paleo-friendly, gluten-free, dairy-free, grain-free

I hadn’t made muffins until about a month ago and now I can’t stop making them for some reason! For awhile I just associated muffins with my childhood, knowing they were loaded with carbs and secret sugar, but now that I found a recipe using only clean ingredients, I have a new love for muffins. There’s no sugar in these and make for a solid snack option post-workout or on-the-go with the daily stresses that life brings us. I had chopped hazelnuts at home so I added them into this recipe, but feel free to use what you like. I have a feeling these would also be amazing with dark chocolate but haven’t tried that yet! One thing to note, these do NOT taste like cookies...that should go without saying but because there’s no sugar in them, they’re not super sweet. They’re more of a snack than dessert, but have an amazing moist texture though and I think you’ll love them.

Recipe makes: 11 muffins


  • 3 ripe bananas (about 1 1/4 cup mashed banana)
  • 2 pasture-raised eggs
  • 2 tablespoons melted coconut oil
  • 1 teaspoon vanilla extract
  • 2 1/4 cups almond flour
  • 1 teaspoon baking powder
  • 1 cup fresh organic blueberries
  • ½ cup chopped hazelnuts (optional)


  • Preheat oven to 350 degrees and line a baking sheet with baking cups
  • In a large bowl, mix together the banana, eggs, oil and vanilla extract until creamy
  • Mix in the almond flour and baking powder well
  • Fold in blueberries, then evenly distribute the batter in each muffin tin (this recipe makes about 11)
  • Bake in oven for 25-30 minutes or until golden brown

Pro Tips:

  • If you don’t have hazelnuts, use hemp seeds or chocolate chips! I personally love the added crunch of nuts in this recipe.
  • Top with cinnamon for extra flare!
  • Store in freezer so they last longer and can curb your appetite post-workout or when you’re busy after work
Cinnamon delicious-ness!

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