Wild Blueberry Muffins {grain-free & sugar-free}

Today I'm sharing a variation of my almond butter muffins that I made earlier this week!


The great thing about a base recipe is that you can add to it and mix in ingredients to change the flavor profile. If you're creative in the kitchen, food is always delicious, not boring!

Here, I still used the bananas and almond butter base and added blueberries instead of raisins.

I look at these healthy muffins in a positive way - filled with whole foods, nothing bad. A muffin you can feel good about eating.


Wild Blueberry Muffins

(Makes 1 dozen regular muffins)

  • 2 large ripe bananas (or 3 small)

  • 1 cup almond butter

  • 2 large eggs

  • 1/2 teaspoon fine salt

  • 1 teaspoon baking soda

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon vanilla extract, optional

  • 1/2 cup unsweetened, frozen wild blueberries, plus a few more for topping (fresh also work)


  1. Preheat oven to 375 degrees and spray muffin tins with non-stick spray. 

  2. In the bowl of a large food processor, blend the bananas until creamy. Add in the almond butter and cream together. Note: You can also do this in a mixer, just make sure you mash the bananas prior to mixing with almond butter. 

  3. Add the eggs, salt, baking soda, cinnamon and vanilla, if using. Mix until combined. 

  4. Pour into a large bowl and stir in the blueberries.

  5. Using as ice cream scoop, scoop the batter into the sprayed muffin tins.  You may want to use liners, to prevent any sticking. Then, sprinkle a few blueberries on top of each muffin. 

  6. Place in the oven and bake for about 13-15 minutes, until the tops are golden brown. Check after 13 minutes and keeping checking until golden brown and centers seem done. You may notice that the middles sink in a little if there are a lot of blueberries in that particular muffin, but that is okay! They will be very moist!  

  7. Let cool for about 10 minutes in the muffin tins, then carefully take out and let cool completely on a wire rack. I use a knife and go around the edges of the muffins so they release from the tins easier. If the bottoms seem to stick, wait a little longer for them to cool. 

  8. Store in an airtight container in the refrigerator for one week. Or at room temperature, if eaten within a few days.  You can also freeze any extras. 


I find myself enjoying one of these later in the day... it is my version of dessert after dinner. Just pop one in the microwave so it's nice and warm!