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Paleo Banana Blueberry Crumble Muffins (Gluten free, Dairy free)


These muffins have been on my instagram feed for quite awhile now and a lot of my followers are still making them and loving them. So I think they deserve a permanent spot on the blog! I decided to remake them and add a sweet cinnamon crumble top. It just takes these muffins to another level.


I just love how the blueberries stained the wrappers! They almost look tie dyed.



These muffins are not the typical sweet blueberry muffin you get at a traditional bakery. They are not covered in crystal sugar and are very lightly sweetened with coconut sugar. The streusel crumble adds a bit of sweetness and compliments the muffin perfectly! They’re a paleo muffin, made with no grains, no dairy and no refined sugar.

I love to warm them up and spread a little dairy free butter on them. These are also perfect for kids, they are made with limited whole ingredients and fruit forward. If you want to omit the sugar in this recipe completely, they will still be delicious and sweetened only with the bananas. They’re soft and moist and the perfect breakfast muffin or afternoon healthy snack with a cup of tea or coffee! These are the perfect paleo breakfast, dessert or even paleo snack — I think you’ll enjoy them!

These paleo banana blueberry crumble muffins are healthy and delicious!


These muffins are not sweet, they are lightly sweetened with coconut sugar but the sugar can be omitted completely so they are just sweetened with the bananas. They’re a great morning muffin and perfect warmed with a slab of dairy free butter! The crumble coating is the perfect compliment to the muffin.

These blueberry muffins are paleo — grain free, gluten free and dairy free

You’d never know they are grain free, they are fluffy and moist and have that perfect muffin texture!

I used dairy free butter in the crumble topping and non-dairy milk in the muffins. They are made with almond flour and cassava flour and sweetened with ripe bananas and a touch of coconut sugar.


How to store these paleo banana blueberry muffins:

You can store in an airtight container for up to 2 days on the counter, and then transfer to the fridge for up to 7. You can also store in the freezer in an airtight container for up to 6 months and defrost when ready to enjoy.

Can these banana blueberry muffins be made vegan?


I always use dairy free butter and dairy free milk in baking. I prefer Mikoyo’s as my butter and typically use Oatly oat milk. I have not tried to replace the eggs in this recipe, but I think they could be replaced with 2 flax eggs. The muffins may just be a little more dense in texture. If you try it, leave comments below!



What is in these paleo banana blueberry muffins?

Almond Flour: This is my preferred baking paleo flour, it’s moist and has no weird texture or taste. I have not tried any other flour in this recipe


Cassava Flour: Grain free and nut free flour, derived from a root veggie! I use Otto’s brand


Bananas: Overripe, almost brown bananas work best in this recipe since it’s very low sugar and these bananas make them sweeter!


Blueberries: Fresh are preferred in this recipe but you can use frozen, just make sure they are defrosted and juices are drained prior


Coconut Sugar: My preferred sweetener in baking. It’s low glycemic and does not taste like coconut sugar. This can be omitted completely in the muffin batter for a lower sugar muffin


Cinnamon: I love the sweetness cinnamon gives to these muffins. Vietnamese cinnamon is the best for baking, it’s so naturally sweet!


Baking Soda: This gives your muffins a nice rise


Sea Salt: Balances flavors out in baked goods


Eggs: This recipe calls for 2 eggs. I have not tried a substitute but you can try to sub with flax eggs, the muffins may just be a little dense


Vanilla Extract: A touch of vanilla adds to the flavors in these muffins


Non Dairy Milk: Any milk will work here but I always use oat milk (Oatly) for it’s thick texture and no gums or additives



Ingredients:


The muffins:

  • 1 cup cassava flour I use Otto’s

  • 1 cup fine almond flour

  • 1 heaping tsp cinnamon

  • 1 tsp baking soda

  • 1/4 tsp sea salt

  • 1 cup of very ripe (almost brown) bananas, about 3 medium bananas

  • 1/3 cup coconut sugar, or any granulated sweetener*

  • 1/2 cup non-dairy milk

  • 2 large eggs*

  • 1/2 cup fresh blueberries, or frozen if thawed and drained beforehand**

The streusel crumble:

  • 1/3 cup coconut flour, or oat flour (any flour should work)

  • 1/3 cup coconut sugar, or granulated sweetener

  • 1 tsp cinnamon

  • 3-4 tbsp of non-dairy butter or coconut oil, solid

  • Optional: 4 tbsp of rolled oats

  • Optional: 1/2 cup of chopped pecans or walnuts

How to make the banana blueberry muffins:

1. Preheat the oven to 350F. Line a muffin tin with liners or spray with cooking oil and set aside.

2. In a small bowl, combine all the ingredients of the crumble topping. Start with 3 tbsp of the butter/coconut oil. Mix well with your fingers or a fork until all butter/coconut oil has been evenly mixed. It should resemble course sand with some larger crumble pieces. If it’s too dry and the mix isn’t fully distributed with the butter, add another tbsp of butter/coconut oil. Set aside.


3. In a larger mixing bowl, mash the bananas well. Then add in coconut sugar, milk, eggs and mix well with a whisk until well combined.

4. In another bowl, mix together cassava flour, almond flour, cinnamon, baking soda and salt until well combined. Now add this into the wet ingredients and whisk until a smooth batter forms. Carefully fold in blueberries.

5. Scoop muffin batter into the muffin liners until about 3/4 full — roughly 1/4 cup per muffin. Repeat for 12 muffins.

6. Sprinkle the crumble topping over each muffin until tops are covered. Bake 20-25 minutes. The tops will turn a golden brown, and a toothpick will come out clean.

7. Let cool for 5 minutes, remove from muffin tin and finish cooling on a rack. Enjoy warm! Bursting warm blueberries are the best.

8. Store in an airtight container for up to 2 days on the counter, and up to 7 days in the fridge. These may also be stored frozen in an airtight container, ziplock or Stasher bag and enjoyed at any time.


Recipe notes:

*I have not tried an egg replacer in these, I think flax eggs will work (2 tbsp ground flax + 6 tbsp water), they just may come out more dense. But still tasty I’m sure!

** You can omit coconut sugar in the muffin batter completely! And for a full no sugar added muffin, you can omit the crumble and top with more blueberries.

***Be sure to thaw and drain the liquid out of the blueberries if using frozen



If you make these paleo banana blueberry muffins, leave me comments below! And be sure to tag me in your creations on Instagram @gutsy_baker!


xo Stephanie