These healthy blueberry muffins have gone viral—and for good reason! With just three ingredients and a quick prep time, you’ll have a batch of moist, fluffy muffins that are completely gluten-free, vegan, and paleo-friendly.
Prep: 0 min Cook: 10 min
Ingredients
- 2 ripe bananas
- 1/2 cup Abby’s Better Cinnamon Roll Almond Butter
- 1/2 cup blueberries (fresh or frozen)
Instructions
- Preheat oven to 350°F (175°C). Line or grease a muffin tin.
- Mash bananas in a bowl.
- Mix in Abby’s Better almond butter until well combined.
- Fold in blueberries.
- Divide the mixture into muffin cups.
- Bake for 18–20 minutes or until a toothpick comes out clean.
Why You'll Love This Recipe
- Only 3 clean ingredients
- Perfect for meal prep or a quick breakfast
- Kid-approved and school-safe
Tips for Best Results
- Use super ripe bananas for natural sweetness.
- Frozen blueberries work, but thaw and drain excess liquid.
- Add a dash of cinnamon or vanilla for extra flavor.
Storage Suggestions
Store muffins in an airtight container at room temp for 2 days, or refrigerate for up
Looking for other healthy recipes? Check out this Gluten-Free Pumpkin Pie recipe!