Almond Flour Blueberry Muffins (Gluten, Soy & Dairy Free)

Almond Flour Blueberry Muffins (Gluten, Soy & Dairy Free)


Adapted from, we are in love with this healthy muffin recipe! It is filled with so many heathy ingredients and smells amazing right out of the oven! Enjoy!! 


    • 2 cups blanched almond flour
    • 3 eggs
    • 1 ripe banana , mashed (about 1/3 cup)
    • 3 tablespoons honey
    • 1 teaspoon baking powder (see note)
    • 1/4 teaspoon salt. 
    • 1 teaspoon vanilla
    • 1 cup fresh blueberries (or thawed from frozen)
    • 1 Super Pop Almond Butter Blueberry bar 


    • Preheat the oven to 350ºF and line a muffin tin with 10 muffin liners. 
    • In a large bowl, combine the almond flour, eggs, mashed banana, honey, baking powder, salt, and vanilla and stir well, until the batter is relatively smooth. Fold in the blueberries.
    • Use a 1/4 cup measure to scoop the batter into each muffin liner.
    • Crumble your Super Pop bar into small pieces.
    • Bake for 20 minutes. Remove from oven and then add the Super Pop bar crumbles to the top. Place back in the oven and cook for 5 more minutes. 
Let the muffins cool completely, then serve right away. For best shelf life, store these in an airtight container in the fridge for up to a week.
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