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Overhead shot of three almond flour banana blueberry mini muffins with visible blueberries and apple sauce on a dark surface.

Almond Flour Banana Blueberry Mini Muffins

Moist and tender mini muffins made with almond flour, bananas, and blueberries. Ready in 27 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 27 minutes
Course Snack
Cuisine American
Servings 24 servings
Calories 80 kcal

Ingredients
  

  • 2 cups almond flour 224 g
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt optional
  • 2 large overripe bananas, mashed about 2/3 cup
  • 2 eggs, beaten
  • 1/4 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 1 cup wild frozen blueberries or regular blueberries

Instructions
 

  • Preheat Oven and Prep Pan:

    Set oven to 350°F (175°C). Coat a mini muffin tin with nonstick spray or line with a silicone mini muffin pan.

  • Whisk Dry Ingredients:

    In a medium bowl, combine almond flour, cinnamon, baking soda, and salt (if using) by whisking.

  • Mix Wet Ingredients:

    In another bowl, blend mashed bananas, beaten eggs, applesauce, and vanilla extract until smooth.

  • Combine Batter and Fold Blueberries:

    Add the wet mixture to the dry ingredients and stir just until incorporated; avoid overmixing. Carefully fold in frozen blueberries until they are spread throughout.

  • Fill Mini Muffin Cups:

    Spoon the batter into 24 mini muffin cups, filling each slightly above the rim.

  • Bake and Cool Muffins:

    Bake for 20-23 minutes, until a toothpick inserted in the center emerges clean. Let the muffins cool fully in the pan before taking them out.
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