Banana Blueberry Almond Muffins

This recipe for banana blueberry almond muffins was sent to us by a community member. The author includes fiber-rich ingredients that they tolerate well from an individual perspective.

Muffins are a great way to combine fruit and grains as part of a healthy diet. Be sure to change up the ingredients however you see fit based on your own sensitivities or known-triggers.

Serving size: 1
Makes 12 muffins.


  • 1 cup Almond meal
  • 1/2 tsp ground flax seeds (optional)
  • 1/2 tsp chia seeds (optional)
  • 1/4 baking soda
  • 2 eggs
  • 1 tbsp honey
  • 1/2 tsp cider vinegar
  • 1/2 ripe banana
  • 3/4 cup fresh blueberries
  • Add walnuts. I added just a little and omitted chia and flax seeds.


  1. Pre heat oven 350 degrees F (175 Celsius) - Line 4 muffin cups with paper liners.
  2. Mix almond meal, flax seed, chia seeds, and baking soda together in a small bowl. Whisk eggs, honey, and apple cider vinegar together in a separate bowl. Stir almond meal mixture into egg mixture until batter is just mixed. Mash banana into batter and fold in blueberries. Scoop batter into the prepared muffin cups.
  3. Bake in the preheated oven until slightly browned, about 15 minutes. Cool muffins in pan or baking rack for 30 minutes.


  1. For a vegan substitute, use 2 tablespoons applesauce or 3/4 of a banana in place of the eggs
  2. Whole lemon sub for cider vinegar
  3. Frozen blueberries sub for fresh blueberries or fresh or frozen strawberries.
  4. No sub for baking soda, omitted in my recipe for digesting a problem.

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Nutrition facts

Per Serving

  • calories: 117
  • carbohydrates: 6.5g
  • cholesterol: 27mg
  • fiber: 2g
  • potassium: 131mg
  • protein: 4.5g
  • saturated fat: 0.8g
  • sodium: 38mg
  • total fat: 9.1g

Disclaimer: We recognize that some ingredients listed in this recipe may be a trigger food for some people. Please feel free to omit or substitute any ingredients that don’t work for you.

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