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{ Paleo Banana Blueberry Muffins + A Sale }

Posted on April 09 2016

{ Enjoy a new healthy muffin recipe + 10% off all online shopping this weekend...with free shipping on all orders over only $35!  Use code "weekendsale" at checkout for your discount.  Happy weekend! }

Hi friends!  I am so excited about sharing this recipe with you!  Muffins have recently become my go to quick & healthy food choice!  So many reasons why I love muffins.. they make a perfect on the go breakfast,  pick me up snack in the afternoon, and pre & post workout fuel!   This is especially good for all the mama's who are rushing to stuff your kids with something healthy ( that they would also love! )  before school!  I would definitely say this recipe is kid and husband friendly. :)  

I usually make muffins for the week on Sunday afternoon so that it's done, and I don't have to think about preparing a balanced breakfast before heading out the door each morning!  

These muffins are amazing health wise, they are protein packed, paleo, gluten free, grain free, refined sugar free......and delicious.  They are ONLY  sweetened with bananas, ( which can I just say is amazing since we ALWAYS have some extremely ripe bananas that usually hit the trash!  I love that now when I get that awful ripe smell, i know its time for more muffins! )  and bursting with a fresh blueberry flavor!  My favorite way to enjoy these are on a Saturday morning with a giant cup of my mouth is watering!   

We hope you love these as much as we do!   The recipe is posted below!  Let us know if you make them and what you think!  



  • 4 bananas ( 2 1/2 cups mashed)
  • 4 eggs
  • 1/2 cup almond butter
  • 4 tablespoons coconut oil (melted)
  • 1/2 cup coconut flour
  • 1 teaspoon chia seed
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cup blueberries 


1. Line a muffin tin with muffin liners and preheat the oven to 350F

2. In a large bowl or mixer, combine mashed bananas, eggs, coconut oil, vanilla extract and nut butter until completely combined 

3. Add coconut flour, cinnamon, baking soda, baking powder, and sea salt to the wet ingredients and mix well. 

4. Pour batter in prepared pan and spread it evenly.

5. Bake 11-13 minutes for mini muffins, and 22-25 minutes for regular sized muffins, or until toothpick inserted into the center comes out clean. 

6. Remove from oven and allow it to cool for 10 minutes in pan, and then remove from pan and transfer to cooling rack until completely cool.  

Enjoy!  - Lindsay Lyon



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