1-Bowl Banana Blueberry Muffins (GF/No Oil!)

After many failed pumpkin muffin attempts I finally realized the problem… I just don’t really love pumpkin. My desire for a delicious muffin did not however, go away. I find breakfast to be a real challenge lately as I am getting bored of the same old smoothie/oatmeal/toast situation. I wanted a muffin that truly felt breakfast-y. No chocolate, not too sweet, maybe a little healthier tasting, and packed with fruit. I love having a muffin breakfast bowl filled with yogurt, ground flax seeds, fresh fruit, and a chopped up muffin. Delicious! Doesn’t get easier with 1 bowl, and did I mention no added oil? Enjoy!


1-Bowl Banana Blueberry Muffins


  • 2 ripe bananas, mashed approx 1 cup
  • 2 eggs
  • 1/4 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 pinch salt
  • 1 cup almond flour
  • 1 cup buckwheat flour
  • 1/2 cup blueberries


  • Preheat oven to 350 F. Line a muffin tray with liners. 

  • In a large bowl, add each ingredient one by one, whisking well in between each. Fold in blueberries. 

  • Scoop approx 1/4 cup of batter into each muffin liner or until 3/4 of the way filled. Feel free to top with more blueberries!   

  • Bake for 20 minutes or until a toothpick comes out clean. Allow to cool, then store in an airtight container for up to one week. Freezer-friendly as well!

Banana Blueberry Muffin

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