These adorable and healthy mini blueberry banana muffins are perfect for little hands and make a nutritious snack option for the whole family! Made with almond flour, these healthy mini blueberry muffins are packed full of healthy fats and fiber and are naturally sweetened so they contain no added sugar. The perfect little healthy bites for lunch boxes or on-the-go snacks! {Gluten-free, paleo, no added sugar & vegetarian}
Table of Contents
Mini Blueberry Banana Muffins with Almond Flour
You might be noticing a lot more “mini” foods on the blog these days. I’ve discovered this new passion for testing out miniature-sized finger food recipes on our toddler and baby. Probably the cutest taste testers EVER. But I may be a little biased ;)
Due to their small size and high nutrient content, these mini almond flour banana blueberry muffins are not only great for babies, they can also be a great option to add to the snack rotation for toddlers, older children and adults!
They’re naturally sweetened with fruit so they contain no added sugar and are also freezer-friendly, so perfect for storing in the freezer for a quick and easy breakfast or snack.
The perfect little healthy muffins for the whole family!
Featured Comment
“So yummy and the blueberries add the perfect amount of sweetness. My kids and I love them!!!” – Danielle
If you’re looking for other low sugar muffin recipes, be sure to also check out these Blueberry Kodiak Cakes Muffins, Healthy Carrot Zucchini Muffins, and Banana Protein Muffins!
Why We Love These Almond Flour Banana Blueberry Muffins
- Easy to make: This recipe only calls for a few simple ingredients and takes less than 20 minutes to prepare!
- Packed with nutrients: These mini almond flour blueberry muffins are naturally sweetened with fruit and contain no added sugar. The little pops of juicy blueberries take them over the top! Especially amazing if you’re on the hunt for healthier low sugar muffin recipes for the family! Not to mention, they’re full of fiber, antioxidants and healthy fats. They’re way healthier than traditional muffins and still taste great!
- Great for little hands: I initially came up with this recipe when our oldest son started on solids and it’s been a go-to snack ever since. Due to their small size, they’re the perfect baby and toddler blueberry muffins! But spoiler alert: adults enjoy them too!
Ingredient Notes
- Bananas: Mashed banana provides natural sweetness to the muffins so no added sugar is required. For best results, use overripe bananas with lots of brown spots.
- Blueberries: I recommend using wild frozen blueberries since they’re smaller in size and won’t overwhelm the muffin. Plus, they’re nice and juicy and you don’t have to worry about them spoiling in the fridge since they’re stored in the freezer! If you don’t have frozen wild blueberries, you can sub in fresh blueberries if desired.
- Almond flour: Use blanched finely ground almond flour for the purpose of this recipe. It provides a nice nutty flavor to the muffins and due to its finely ground texture, it’s a great way to incorporate the healthy fats from nuts to little ones! Please note that almond meal and almond flour are not the same thing.
- Baking soda: This is the main leavening agent to help the muffins rise in the oven.
- Eggs: To bind the muffin batter together and add extra protein.
- Unsweetened applesauce: Yes, you can mix both bananas and applesauce together for a moist texture and naturally sweet flavor. Applesauce has more of a neutral flavor and works like an oil substitute in this recipe.
How to Make a Banana Blueberry Muffin Baby or Mini Size
- Step 1: Preheat oven to 350 F. Spray a mini muffin tin with cooking spray or use mini muffin liners. In a medium-sized bowl, mix together the dry ingredients (almond flour, cinnamon and , baking soda and salt, if using.
- Step 2: In a separate bowl, add wet ingredients.
- Step 3: Mix together the mashed bananas, eggs, and vanilla extract until well combined (do not over mix).
- Step 4: Pour the wet ingredients into the dry and mix until combined.
- Step 5: Add the blueberries to the muffin batter.
- Step 6: Gently fold in the the blueberries until evenly distributed.
- Step 7: Divide mixture among 24 mini muffin cups (the muffin batter should be slightly heaping over the top of the muffin cup).
- Step 8: Bake in oven for about 20-23 minutes or until an inserted toothpick comes out clean.
Expert Tips
- I suggest using overripe bananas for this recipe since they tend to be sweeter and will provide just the right amount of sweetness to flavor up these muffins. Since the muffins are naturally sweetened with fruit, the sweeter and riper the banana, the better!
- I used wild frozen blueberries to add some extra texture and juiciness to the muffins. I chose wild for these particular muffins since they’re smaller in size and didn’t want to overwhelm the muffin with too many blueberries. Because we all know muffins are easily overwhelmed :P The truth is, I didn’t want to overwhelm our baby with big honking blueberries! So the wild frozen ones were a perfect option.
- For easy removal, spray the muffin tin well with cooking spray or use a mini silicone muffin tin. By doing so, you can simply pop the muffins out without worrying about them sticking to the pan.
- Wait for at least 15 minutes before removing the muffins from the pan to allow them to cool. Use a knife to work your way around the edges and gently help nudge the muffins out of the pan. Set them on a wire rack to cool completely before storing.
- These muffins are only lightly sweetened. If you prefer a sweeter muffin, you may wish to add a couple tablespoons of maple syrup or sub in other desired sweetener.
Recipe FAQs
I initially tried the recipe with whole wheat flour and oat flour and they tasted alright, although I didn’t love the aftertaste.
The next time, I used almond flour and we all much preferred the taste and texture. They’re a bit more dense than your typical muffin but definitely still moist and fluffy with a nice nutty flavor. And you don’t even miss the sugar!
One technique you can try to prevent blueberries from sinking to the bottom is to spoon a third of the batter without the blueberries into the muffin tray and then fold the blueberries into the rest of the muffin batter. Spoon this on top of the batter without the berries. This should help prevent the blueberries from sinking and making the bottom of the muffins soggy.
Sometimes with gluten-free muffins, it can be tricky to achieve a nice domed muffin top due to the absence of gluten which helps provide structure in baking. One way to combat this and help gluten-free muffins rise a bit higher is to whip the egg whites until they’re fluffy before adding them to the batter.
To do so, start by separating the eggs called for in the recipe. Next, mix the yolks into the batter as usual, but set the whites aside. Whip the egg whites in the bowl of a stand mixer fitted with a whisk attachment or in a bowl with an electric hand mixer for about 2-3 minutes or until stiff peaks form. Stir one third of the beaten egg whites into the batter, then gently fold in the remaining egg whites into the mixture until just combined.
The muffins may be gummy if they’re undercooked. If muffins are taken out of the oven too soon, they may be sticky and uncooked in the center, resulting in a gummy texture. You may need to bake them a bit longer. Just be sure to check them frequently so that they don’t overcook. Every oven is different so bake the muffins just until a toothpick comes out clean once inserted into the middle of the muffin.
Storage Guidelines
You can store these mini almond flour banana muffins in an air-tight container for a couple of days in the fridge or alternatively, you can freeze them.
The recipe makes about 24 mini muffins so unless you can down all those muffins within a few days, I recommend storing them in the freezer to prevent them from going bad. Don’t want these tasty little muffins going to waste!
To freeze: Simply store them in Ziploc bags in a single layer or in an air-tight container separated by parchment paper if stacking the muffins.
To thaw: Place in the fridge or leave at room temperature for a few hours. That should do the trick!
Serving Suggestions
You can eat these little muffins as is or balance them out with any of the following options for a more filling and satisfying snack or breakfast.
Try them with:
- Banana Smoothie without Yogurt
- Strawberry Banana Smoothie with Yogurt
- Fresh fruit with Yogurt Fruit Dip
- Frittata Fingers
- Fruit-on-the-Bottom Yogurt Recipe
Recipe Variations
- Switch up the berries: Try raspberries or finely chopped strawberries instead of blueberries.
- Skip the berries: If you want to just make mini banana muffins, skip the blueberries!
- Add extra protein: Try subbing Greek yogurt for applesauce.
- Make them sweeter: These muffins are naturally sweetened with fruit. If you prefer sweeter muffins, add a touch of maple syrup or honey. You can also fold in some mini chocolate chips!
What Readers Are Saying
“These were delish! My baby loved them. I didn’t have applesauce so I used yogurt instead and it turned out fine 🥰” – Elyse
“They taste great!! I left out the salt as I made them primarily for my 1 yr old. I will definitely be making this recipe again👏🏻” – Alayna
“Really good!” – Haley
“This is nice and light! ❤️ I’ve added frozen raspberries in there as well. Perfect for my husband who is diabetic and gluten intolerant” 😃 – Helen
More Healthy Mini Muffin Recipes
- Healthy Mini Chocolate Chip Muffins
- Mini Sweet Potato Muffins
- Almond Butter Muffins
- Mini Turkey Meatloaf Muffins
- Broccoli Cheddar Quinoa Bites
Did you make this recipe? Scroll down to leave a star rating and review!
Almond Flour Banana Blueberry Mini Muffins {No Refined Sugar}
Video
Ingredients
- 2 cups almond flour
- 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt (optional)*
- 2 large over ripe bananas mashed (about 2/3 cup mashed banana)
- 2 eggs, beaten
- 1/4 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 cup wild frozen blueberries (I prefer the wild blueberries because they're smaller, but you can also use regular blueberries)
Instructions
- Preheat oven to 350 F. Spray the mini muffin tin with cooking spray or use a mini silicon muffin pan.
- In a medium-sized bowl, mix together almond flour, cinnamon and baking soda (and salt, if using).
- In a separate bowl, mix together the mashed bananas, eggs, applesauce and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until well combined (do not over mix). Gently fold in the the blueberries until evenly distributed.
- Divide mixture among 24 mini muffin cups (the muffin batter should be heaping slightly over the top of each cup).
- Bake in oven for about 20-23 minutes or until an inserted toothpick comes out clean. Allow to cool fully before removing from muffin tin.
Notes
- *If preparing this recipe just for babies, I recommend leaving out the salt. For older children and adults, you may wish to add the salt to add a little extra flavor.
- I suggest using overripe bananas for this recipe since they tend to be sweeter and will provide just the right amount of sweetness to flavor up these muffins. Since the muffins are naturally sweetened with fruit, the sweeter and riper the banana, the better.
- I recommend using wild frozen blueberries to add some extra texture and juiciness to the muffins. I chose wild for these particular muffins since they’re smaller in size and didn’t want to overwhelm the muffin with too many blueberries.
- Be sure to distribute the blueberries evenly between each muffin cup. If there are more blueberries in some of the muffins and less in others, the ones with more blueberries will be more wet in texture.
- For easy removal, spray the muffin tin well with cooking spray or use a silicone muffin tin. By doing so, you can simply pop the muffins out without worrying about them sticking to the pan.
- Wait until the muffins fully cool before removing the muffins from the pan to allow them to cool. Use a knife to work your way around the edges to gently nudge the muffins out of the pan.
- These muffins are only lightly sweetened. If you prefer a sweeter muffin, you may wish to add a couple tablespoons of maple syrup or sub in other desired sweetener.
Nutrition
This recipe was originally posted in July 2018, but was updated in November 2022 to include better photos and more helpful tips. The text, formatting and photos were updated again in April 2025.
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I ended up using all purpose for these since it’s what I had in the pantry – it definitely was much drier than I think it’d be if you used almond flour so I just added about 1/2 c whole milk and it ended up softening the mix enough to scoop into the muffin tin. My 18m old tried them and ended up having two! So yummy!
I’m so glad you were able to make the muffins work with all purpose flour – that’s a great tip about adding the milk! Bonus that your little one loved them too! Thanks so much for the kind rating and review :)
Can I make these with regular flour? Would I need to change the recipe?
I don’t recommend using regular flour for these muffins. Both myself and other readers have tried it and it didn’t result in the best texture. You’d probably have to play around with the recipe in order to make it work.
Thank you! I made this twice and they were very delicious. I also made it with quick oats and it was nice too. Currently, I don’t have almond flour, just crushed almond (I believe it is called almond meal). Will this work? I know it will be denser but not sure if it will ruin it.
I’m so happy you’ve been enjoying the muffins and love how you experimented with quick oats too! Hmm, that’s a good question about the almond meal. I’m thinking that it might be a bit too coarse and could affect the texture of the muffins. For best results, I would probably stick with the finely ground almond flour. Hope that helps!
I don’t have almond flour, will regular white flour work?
I don’t recommend it as it might result in a more dense texture. For best results, I would stick with almond flour!
I made these for my toddler and I loved them! I didn’t have apple sauce so I substituted plain yogurt and it was just fine.
So happy you enjoyed the muffins! Love how you used yogurt instead of applesauce – good thinking! I appreciate the kind review :)
Made these and my toddler loves them! I enjoyed sneaking a muffin or two, will be making again! Thank you
Love when recipes are toddler-approved! But I agree – they’re totally adult-friendly too :) I appreciate the kind review!
Can I use coconut flour?!
No I wouldn’t recommend using coconut flour instead of almond flour since it’s very absorbent. You would have to tweak the recipe in order to make it work. For best results, stick with almond flour. Hope that helps!
Can I give these to my 7.5 month old?
Yes, these are appropriate for a 7.5 month old :) Hope your baby enjoys them if you try them out!
Can I give these to my 128 month old?
Sure! They’re suitable for ages 6 months and up!
These were great! My 11 month old loved them and so did I – thank you!!
You’re so welcome! So happy you both enjoyed them :) Thanks so much for taking the time to leave a rating and review!
You had mentioned you originally used oat flour with this recipe. I would prefer to use oat flour. Would temp and time need to be adjusted? How much oat flour would you recommend using?
I apologize for the delay! I have tried it with oat flour but I personally didn’t love the outcome as they were quite dense and weren’t as sweet as with the almond flour. Unfortunately I didn’t save that version of the recipe, so I can’t remember exactly how much I used, but you could maybe try 1 1/2 cups to start and add more if needed. The time and temperature would probably stay pretty much the same, but keep an eye on them and check them every few minutes. Hope that helps!
Can I make these without egg or do I need to use an egg substitute? Thanks!
Unfortunately, the egg is needed to bind it all together so you don’t want to skip that ingredient. I haven’t had a chance to test this recipe with an egg substitute, so I’m not sure how it would turn out. Keep me posted if you decide to experiment!
Can I give these to my 9 month old?
Yes, they’re suitable for a 9 month old! Hope your baby enjoys them if you try them out :)
Could I sub the almond flour for coconut flour? I have everything to make these but not almond flour. Thanks!
Unfortunately, you can’t directly substitute coconut flour for almond flour. Coconut flour is highly absorbent so it would require more liquid than what the recipe calls for. You’d have to tweak the recipe in order for it to work out properly. For best results, I would stick with the almond flour!
Would using a regular muffin tin work for these? Thanks!
I haven’t personally tried it, but it should work! You’ll just have to increase the cooking time if using larger muffin cups. Hope it works out for you!
Made these with my toddler. They were delicious!
Awesome, so happy they were a hit!
These muffins are absolutely amazing! We devoured them (dad+baby+me) and I am making them now again. Thank you for sharing it with everyone:)
My pleasure! So happy they were a hit with the whole family! Thanks so much for returning to leave a rating and review :)