These Paleo Blueberry-Raspberry Banana Walnut Muffins are a total combination of muffin perfection! They’re fluffy, soft, moist, and delightfully sweet. Besides being easy to make, they’re completely sinless, gluten-free, refined sugar-free, dairy-free, and only contain ONE tablespoon of oil!
Happy (almost) Fourth of July! 🎆❤️🇺🇸💙🎆I’m introducing these irresistible red, white (doesn’t banana count as white?), and blue wonders—Paleo Blueberry-Raspberry Banana Walnut Muffins! 😋
Before I get into some Fourth of July nostalgia, I want to discuss the feedback I got over these Paleo Blueberry-Raspberry Banana Walnut Muffins. As I mentioned in my Double Dark Chocolate Chunk Paleo Brownie Cookies post, I don’t usually bring any treats to anyone at work. However, upon some requests, I decided to finally bring in a recipe. Want to know which one I chose out of my stack of little yellow notepad recipe papers?
These Paleo Blueberry-Raspberry Banana Walnut Muffins!
Plus, I knew if I made them I could use them as my Fourth of July-inspired post! I think they make a pretty good fit, don’t you? 😎
Nevertheless, the girls loved these! They complimented the fluffy and moist texture, the flavors, and how they couldn’t tell they were healthy—telling me they even tasted better than regular muffins. 💖
I couldn’t agree more!!
Although I have quite a few sinless muffin recipes, these Paleo Blueberry-Raspberry Banana Walnut Muffins are definitely my favorite! I can’t get enough of the fresh bits of blueberries and raspberries and the hints of banana flavor.
Mmm! 😋 So good! 😍😍
The extra crunch of walnuts sends these muffins over the top! However, if you don’t like nuts (what? 💁🏻) then you can omit them with an equally appetizing effect—I’ve made them both ways! 👍🏼
So, let’s talk Fourth of July…
I felt like these Paleo Blueberry-Raspberry Banana Walnut Muffins would make the perfect Fourth of July breakfast or just as a special treat to spoil your family, friends, and—let’s not forget—YOURSELF! 😉
Regardless of the red, white, and blue hues, these Paleo Blueberry-Raspberry Banana Walnut Muffins are a year-round treat! They’re sweet enough to satisfy your sweet tooth cravings, yet still suitable for a grab and go breakfast fix. They’re so delicious you’ll want them any time of the day! 🙌🏼😊
So, is anyone doing anything special for Fourth of July?
I remember when I was young, my grandparents used to take Michael and I, and almost always our cousin as well, on summer vacation every year. The tradition was going to Florida first, then Illinois. Most of the time we got extra lucky and they’d take us on other excursions, too! They’re the reason why I’ve been to NYC (one of my most favorite cities!!) three times! 😍
To make it short, I have two sets of wonderful grandparents, which happen to be completely different.
The grandparents on my mom’s side, the ones I’m referring to in this post, are some of the most fun people I’ve ever met! They have ample energy; sometimes I feel like I’m older than them. 😂 Also, if they can induce opportunities and/or good memories for anyone they’re close to they do it. Some of my most cherished memories and experiences are all because of them. 😊 In addition to that, Michael and I have always gotten along so well with them and have the best conversations! I’m so lucky to have such awesome grandparents. ❤️
Nevertheless, after spending 7-14 days at the beach, we were kinda done with the sandy, humid beach weather and ready to spend time at the lake! My grandparents have all the toys—pontoon boats, a speedboat, and jet skis. We had so much fun! We’d spend all day on the water. The jet skis were always my favorite! My cousin even taught me how to do a trick, which made me feel extra cool. 😆
On the lake was where we spent most of our Fourth of Julys. Yes, amazing firework shows were involved (and some of our own) and also some pretty crazy stories—especially when we got my mom’s side of the family out there!
However, I’ve rambled too long to tell you more. I guess you’ll have to wait until next year. 😜
Now that I stay in Arizona for the summers, I try to stay inside as much as possible before I turn into a burnt crisp. 🌞🔥😖Every year it’s around 110°F-120°F so it’s not in the least bit desirable for me to think about doing anything outdoors. 😑 If I don’t end up going out somewhere (INDOORS 😂), hopefully I can see some fireworks from my window lol.
Let me show you how to make these Paleo Blueberry-Raspberry Banana Walnut Muffins that are:
- Refined sugar-free
- Low in oil (only ONE tablespoon in the whole recipe!)
- Pre/post workout friendly
In a large mixing bowl, add all of the dry ingredients and whisk together.
Next, in a medium mixing bowl, add all of the wet ingredients and whisk together.
Thereafter, carefully fold in the berries (raspberries are very delicate) and then fold in the walnuts.
Fill the muffins cups about ¾ the way up.
Tap the muffins pans on the counter to rid of any air bubbles.
Bake the muffins for 18-22 minutes, or until they’re golden and a toothpick that’s inserted in the center comes out clean.
Transfer the muffins to a cooling rack and allow to fully cool. Enjoy! ☺️
Do you have any Fourth of July traditions? What’s your opinion on fireworks? Are they worth going out to see?
I hope you guys love these Paleo Blueberry-Raspberry Banana Walnut Muffins! 💗 Fireworks or not, I wish you a fun and safe Fourth of July!! 🎉🎇🎆🎇🎆🎉 If you end up making these yummy muffins don’t forget to take a picture and post it on your social media—tagging me so I can see! 😘#sabrinassinlesssecrets @sabrinassinlesssecrets #TripleS #becausesinlessisdelicious #sinlesssunday
- 2 cups blanched almond flour (224g)
- ¾ cup tapioca flour/starch (90g)
- ¼ cup coconut flour (mine was 35g, but make sure you check the label as some weight differently)
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ginger (optional)
- ½ teaspoon cinnamon (optional)
- ¼ teaspoon sea salt
- ¾ cup unsweetened vanilla almond milk (can sub another non-dairy milk of choice)
- ½ cup pure maple syrup (can sup raw honey)
- 1 medium, ripe banana, mashed (about ⅓ cup)
- 2 large, organic eggs, room temperature
- 1 tablespoon unrefined, organic coconut oil, melted and cooled (14g)
- 1 teaspoon pure vanilla extract
- ¾ - 1 cup fresh blueberries
- ¾ - 1 cup fresh raspberries
- ¾ - 1 cup walnuts, chopped (about 84 – 112g)
- Line two muffin tins with 15-16 muffin liners or grease with coconut oil and preheat the oven to 350°F.
- In a large mixing bowl, add all of the dry ingredients and whisk together.
- Next, in a medium mixing bowl, add all of the wet ingredients and whisk together.
- Thereafter, carefully fold in the berries (raspberries are very delicate) and then fold in the walnuts.
- Fill the muffins cups about ¾ the way up with the batter.
- Tap the muffins pans on the counter to rid of any air bubbles.
- Bake the muffins for 18-22 minutes, or until they’re golden and a toothpick that’s inserted in the center comes out clean.
- Transfer the muffins to a cooling rack and allow to fully cool. Enjoy! 🙂
These also freeze great! You can wrap them with foil or plastic wrap before storing in a freezer-safe container or plastic bag if you prefer.
Allow them to thaw on the counter, in the fridge overnight, or reheat them in the microwave for about 10-30 seconds. I've read that you can also reheat them in the oven on 350°F for 10-15 minutes or until heated through, but I haven't tried this method.