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Banana-Blueberry Muffins -RESTART approved

Updated: Aug 10, 2020

With blueberry season just around the corner, I want to share with you one of my favorite muffin recipes! These muffins are full of nourishing ingredients that replace your typical processed sugar and flour. I also use coconut oil instead of butter so that all my dairy-free friends can partake. This spring, I was introduced to the original recipe when one of my RESTART participants brought the muffins to class. [1][2] It is the perfect dessert for RESTART since it is full of healthy fats and sweetened with fruit. Since then, I have adapted the recipe and added blueberries which gives this treat a burst of flavor!

Preheat oven to 325 degrees. Yields about 12 large muffins or 30 mini muffins.


3 yellow bananas (green-tipped if on the RESTART challenge)

1/4 cup of coconut oil

3 eggs

2 tsp. vanilla 3 cups almond flour

1 1/2 tsp. baking soda

2 tsps cinnamon

Pinch of Himalayan salt

1 cup of frozen or fresh blueberries

(Optional: 1 handful walnuts or pecans)


Grease a 12 cup muffin pan or 24 mini muffin pan with coconut oil and set aside.

Mash bananas in a large mixing bowl.

Melt coconut oil.

Add the oil, eggs, and vanilla, to the bowl of bananas. Beat until well blended.

Mix together flour, baking soda, cinnamon, and salt in a small bowl.

Stir dry ingredients into the batter until mixed well.

Fold in blueberries.

(Optional: Fold in walnuts or pecans into the mixture.)

Fill muffin tins to the brim.

Bake at 325 degrees for 20-25 for regular size muffins or 13-20 minutes for mini muffins. They are done when toothpick clean and a nice light brown color.


If you have questions or comments for Nutritional Therapy Practitioner, Maria Adam, contact her at

[1] Original recipe @

[2] RESTART is a 5-Week nutrition program I teach which includes a whole-food challenge.

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