Almond Flour Blueberry Muffins

These are particularly good muffins that qualify as gluten-free, dairy-free and paleo. I used 2 ripe bananas (I tried a quick-ripe in the oven, in the peel, for 20 minutes, worked like a charm) and only one Tbsp honey with a cup of blueberries. I thought they were plenty sweet but you could add more honey. Let me know if you try any of the variations that turn out well.


2-1/2 cups almond flour or almond meal
¾ tsp baking soda
½ tsp fine sea salt
3 large eggs
⅓ cup unsweetened pumpkin puree, thawed winter squash puree, butternut squash puree, unsweetened apple sauce, or mashed very ripe banana
2 tablespoons honey, agave nectar or maple syrup
2 tablespoons coconut oil (melted) or vegetable oil
1 teaspoon vinegar (white or cider)
Optional Flavorings: 1 teaspoon extract (e.g., vanilla, almond), citrus zest, dried herbs (e.g., basil, dill), or spice (e.g., cinnamon, cumin)
Optional Stir-Ins: 1 cup fresh fruit (e.g., blueberries, diced apple) or ½ cup dried fruit/cacao nibs/chopped nuts/seed

1. Preheat oven to 350F. Line 10 cups in a standard 12-cup muffin tin with paper or foil liners.
2. In a large bowl whisk the almond flour, baking soda and salt (whisk in any dried spices or herbs at this point, if using).
3. In a small bowl, whisk the eggs, pumpkin, honey, oil and vinegar (add any extracts or zest at this point, if using).
4. Add the wet ingredients to the dry ingredients, stirring until blended. Fold in any optional stir-ins, if using.
5. Divide batter evenly among prepared cups.
6. Bake in preheated oven for 14 to 18 minutes until set at the centers and golden brown at the edges. Move the tin to a cooling rack and let muffins cool in the tin 30 minutes. Remove muffins from tin.