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Chocolate Banana Blueberry Muffins

Servings 12 muffins


  • 3 ripe bananas
  • 3 eggs
  • 3 Tbsp coconut oil, melted
  • 1/3 cup nut butter (e.g., almond, cashew, sunbutter)
  • 1/3 cup coconut flour
  • 1/3 cup cocoa powder
  • 1 tsp cinnamon
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp vanilla
  • 1/8 tsp salt
  • 1 cup blueberries, fresh or frozen


  • Preheat oven to 350 degrees. Combine bananas, eggs, coconut oil and nut butter in the bowl of a food processor.  Process until there are no longer any chunks of banana. 
  • Add coconut flour, cocoa powder, cinnamon, baking powder, baking soda, vanilla and salt.  Process until all ingredients are well combined. 
  • Add blueberries and pulse a few times to combine.
  • Line 12 muffin tin cups with cupcake liners.  Alternatively, oil muffin tin cups well with coconut oil. 
  • Spoon batter into each cup until it’s 3/4 full.  Bake for 23-27 minutes. Bake time will be longer if you use frozen blueberries.  Muffins are done when an inserted fork or toothpick comes out clean.