Hazelnut Blueberry Grain-free Muffins

Hazelnut Blueberry Grain-free Muffins


1 C hazelnut flour (ground hazelnuts) (or almond flour)

1/4 C coconut flour

3 eggs

1/4 C coconut oil

2 medium bananas

1/3 C honey

3 T plain yogurt

1/2 t real salt

1/2 t baking soda

2 t vanilla extract

3/4 C frozen blueberries

Top with unsweetened shredded coconut


  1. In food processor, blend all ingredients (besides blueberries) until smooth.

  2. Stir in blueberries until just combined.

  3. Line muffin tin with liners and coconut oil to prevent sticking.

  4. Spoon into cups until 1/2 full. Bake on 400 degrees for approx. 20 minutes.



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About Mindful Mama

Real food lover. Follower of Jesus Christ. Passionate about helping to heal and maintain family's health. Sister. Daughter. Nurse. Avid reader. Emotional. Being part of a birth experience exhilarates. Thrives off of genuine relationships. Verbal processor. Learner of cultures. Bearing the scars of motherhood. Disorganized, messy cook. Drawn to bold colors. Forgiven and loved. Music speaks the words the heart. Radical. Lacking boundaries. Moved by "the least of these". Advocate for orphans. Devoted to friends. Basking in GRACE. Mindful Mama.

2 Responses

  1. YUMMY! I made them with almond flour and brushed them before I baked them with a little coconut oil then sprinkled sliced almonds on top. I also added 1/2 tsp. of Frontier orange flavoring. It made 12 nice sized muffins! Thanks Lauren!

    • Wow! That sounds wonderful! How did the coconut oil top look? Thanks for sharing a review. Happy baking!