Flourless Banana Berry Muffins

Flourless Banana Berry Muffins | cookeatbehealthyblog.com

I have a real weakness for blueberries in general, and for blueberry muffins, specifically!  I mean who doesn’t love plump and juicy purple blueberries?!?  I enjoy them in smoothies, on granola, in salads, and out of hand, but nothing satisfies my blueberry craving like a muffin!  I think it’s the combination of the sweet batter baked up all warm and fresh, with the burst of juicy flavor from the blueberries that hit all the right notes for me!

Flourless Banana Berry Muffins | cookeatbehealthyblog.com

When my husband and I were first married and we’d come to my hometown for a visit, my dad always took us to breakfast at Perkins the last morning we were I town.  While Perkins is far from my favorite restaurant, I do have to say they serve some pretty darn delicious muffins.  And of all the variety of flavors they offer, the blueberry are by far the best!  My husband always asked the waitress what kinds they served and she’d name off several, and then he’d order blueberry anyway…..every.single.time!  🙃   There’s something so wonderful about the juicy plumpness of blueberries in a tender cakey muffin that always takes me back to those breakfasts with my dad.  

Flourless Banana Berry Muffins | cookeatbehealthyblog.com

Dad’s been gone over 16 years, but if he were still alive I’m sure we’d still be enjoying muffins together, only from my kitchen these days rather than from a restaurant!  I love how certain foods, or even the scent of a food can evoke memories of a person or event.  ❤️  So today’s recipe is a nod to my dad and those breakfasts we shared with him so many years ago!

Flourless Banana Berry Muffins | cookeatbehealthyblog.com

Now you might be wondering how blueberry muffins can possibly be a part of my Cook Eat Be Healthy lifestyle.  They work for me because I’ve turned the traditional muffin recipe loaded with sugar, flour, and butter on it’s ear and come up with a much healthier version that still tastes just as decadent, but doesn’t compromise my healthfulness standards! I’ve substituted old-fashioned oats for flour, banana and honey for sugar, and coconut oil for the butter.  I’ve even topped them with a oat and walnut crumble sweetened with maple syrup!  These are some seriously delicious muffins, and unless you tell your friends and family they will never even suspect they are a “healthified” version!

Flourless Banana Berry Muffins | cookeatbehealthy.com

The ingredient list for these muffins is pretty basic – in fact you probably already have everything in your pantry and fridge with the possible exception of the blueberries and the disgustingly ripe bananas!  Typically I wouldn’t come near those bananas with a 10 foot pole, but for this recipe I want not only the sweetness, but also the texture of over ripe bananas.  You’ll need old-fashioned oats, eggs, 2 bananas, blueberries, coconut oil, baking powder, baking soda, vanilla, honey, cinnamon, walnuts, and maple syrup.

Tip: You can easily substitute frozen blueberries for fresh in this recipe, just be sure to use them directly from the freezer.  DO NOT thaw them first!

The first thing you’ll want to do is stir up the oat and walnut crumble and set it aside while you mix up the muffins.  The muffins come together in no time thanks to the fact that they’re mixed in the blender which does all the work for us!  Start by whizzing the oats until they’re pretty finely ground.  Then it’s just a simple matter of adding everything else EXCEPT the berries and blending until well combined.  You may have to stop and scrape the sides a time or two.

Bonus Tip: After blending the oats, but before adding the other ingredients remove a couple tablespoons of ground oats and coat your berries.  This will help to prevent them from settling at the bottom of the muffins.

Flourless Banana Berry Muffins |cookeatbehealthy.com

Pour the muffin batter over the berries in a large mixing bowl, gently fold together, then distribute evenly among paper lined muffin tins.  I used a regular ice cream scoop to get uniform sized muffins and this recipe yielded 15 muffins.  Top the muffins with the oat and walnut crumble, pop into a 350 degree oven for 28-32 minutes, remove from the oven, and enjoy!

Flourless Banana Berry Muffins | cookeatbehealthy.com Flourless Banana Berry Muffins | cookeatbehealthy.com image

The plain ones are for my walnut hating friend and business partner…we’ve all got people like that in our lives, right?  😉  No worries though – they’re delicious naked too!!!

See how beautiful and delicious they are when they’re fresh from the oven???  YUM!!!  Bake some today – and let the memory making begin for you and your family!  

Flourless Banana Berry Muffins | cookeatbehealthyblog.com

Flourless Banana Berry Muffins
Serves 15
Here's the healthy blueberry muffin recipe you've been looking for!
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
238 calories
34 g
25 g
10 g
6 g
6 g
91 g
142 g
12 g
0 g
3 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 238
Calories from Fat 83
% Daily Value *
Total Fat 10g
Saturated Fat 6g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 25mg
Sodium 142mg
Total Carbohydrates 34g
Dietary Fiber 4g
Sugars 12g
Protein 6g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the muffins
  1. 2 1/4 cups old fashioned oats
  2. 2 cups fresh (or frozen) blueberries
  3. 2 very ripe bananas
  4. 2 eggs
  5. 1/3 cup coconut oil
  6. 1/4 cup honey
  7. 1 tsp vanilla
  8. 1 tsp baking powder
  9. 1/2 tsp baking soda
  10. 1/2 tsp salt
  11. 1/2 tsp cinnamon
For the Oat & Walnut Crumble Topping
  1. 1/4 cup chopped walnuts
  2. 1/2 cup old fashioned oats
  3. 1 tbsp coconut oil
  4. 1/4 cup real maple syrup
  5. 1/4 tsp cinnamon
  6. Pinch of salt
For the Oat & Walnut Crumble Topping
  1. In a small bowl, stir the walnuts, 1/2 cup oats, 1 tbsp coconut oil, maple syrup, 1/4 tsp cinnamon, and pinch of salt with a fork until well combined. Set aside.
For the Muffins
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Place 2 1/4 cup oats in blender pitcher and pulse a few times until the oats resemble coarse flour.
  3. Remove 2 tbsp of ground oats and toss with blueberries in large mixing bowl to coat.
  4. To the rest of the ground oats add all the remaining muffin ingredients, except the blueberries.
  5. Blend on low until well combined, stopping and scraping sides of pitcher a few times as needed.
  6. Pour muffin batter over berries in mixing bowl and fold together gently until the berries are evenly distributed in the muffin batter.
  7. Line a muffin tin with paper liners and fill each liner about 2/3 full. I find an ice cream scoop is the perfect amount.
  8. Sprinkle Oat & Walnut Crumble over the unbaked muffins, pressing it in just slightly to ensure it adheres to the muffins while baking.
  9. Place muffin tins in preheated oven and bake 28-32 minutes until golden, and toothpick inserted in center comes out clean.
  10. Remove from oven and cool in pans 3-5 minutes, then remove from baking pans and continue to cool on wire rack.
  11. Store in a covered container.
  1. These are best enjoyed within a few days, or frozen to enjoy another time!
Cook Eat Be Healthy http://cookeatbehealthy.com/

Parmesan & Chive Einkorn Flour Scones

Parmesan & Chive Einkorn Flour Scones | cookeatbehealthy.com

As part of my Cook Eat Be Healthy Lifestyle I’ve eliminated pretty much all baked goods from my daily diet.  But having said that, I still occasionally miss the smell of fresh baked bread and other goodies wafting out of my kitchen!  And I’m pretty sure my family misses my baking too!  😉  Now, I don’t plan to make traditional cookies or cakes on a regular basis – those will be reserved for only very special occasions such as birthdays and Christmas!  But by golly, occasionally I crave something home baked that won’t have me regretting it later.  Thus began my quest for a healthier flour that I could substitute for all purpose or whole wheat flour, but which would result in the same quality baked goods that I was used to turning out.

Parmesan & Chive Einkorn Flour Scones}cookeatbehealthy.com

What I discovered was Einkorn Flour , an ancient grain that has more nutrients than wheat flour, is non-hybridized, is non-GMO, and can be used teaspoon for teaspoon, cup for cup, the same as regular old processed wheat flour!  I encourage you to click on the link I’ve provided to learn more about this amazing grain!  I’m not affiliated with this company or their product, other than the fact that I use it in my own kitchen, but I do think their website is the most comprehensive and clear cut source of information regarding Einkorn flour!

Today I’m featuring a recipe for scones that I made with Einkorn, coconut oil, and almond milk.  By eliminating most of the dairy and subbing the Einkorn I’ve managed to develop a recipe that I can feel good about serving to my family, and one that I can enjoy without the subsequent guilt and discomfort that might otherwise occur!

Parmesan & Chive Einkorn Flour Scones | cookeatbehealthy.com

In last Friday’s post I featured a few photos of these beauties alongside a delicious Spaghetti Squash Egg Bake because I always feel like eggs need some kind of bread or baked goods like muffins or toast to make them even more special!  But I thought the perfect go-along to an egg dish I would be serving for dinner needed to be a little more substantial.  Once I began contemplating possible flavors of scones my imagination ran away from me!  I think I have a list of 15 or 20 possible flavors, but for today’s post I chose to make a Parmesan & Chive Einkorn Flour scone.

Spaghetti Squash Egg Bake | cookeatbehealthy.com

Parmesan & Chive Einkorn Flour Scones | cookeatbehealthy.com

For the scones you’ll need the Einkorn flour, coconut oil, almond milk, a little honey, salt, an egg, fresh snipped chives, some lemon juice, and some real grated Parmesan cheese.  The process of making the scones is just the same as any other.  The coconut oil is cut into the flour, salt, chive, and cheese mixture.  Then the egg is beat with a fork and combined with the honey, almond milk, and lemon juice.  Then the liquids are added to the flour and coconut oil mixture and stirred until just combined.

Tip:  The secret to making coconut oil work in this recipe is to measure it into the measuring cup, then place it in the freezer for 20-30 minutes to harden.  Once you remove it from the freezer and begin assembling the scones, you’ll want to move quickly so it doesn’t re-soften.

Then the mixture is turned out onto a floured surface, kneaded a few times, shaped into a circle about 3/4 to 1 inch thick, and cut into 8th’s.  Place the scones on a lightly floured or greased baking sheet and bake for about 15 minutes until golden brown!

Tip:  To simplify the kneading, cutting, and baking process use the baking sheet for all 3 steps!  Save yourself work and clean-up time!

Parmesan & Chive Einkorn Flour Scones | cookeatbehealthy.com Parmesan & Chive Einkorn Flour Scones | cookeatbehealthy.com Parmesan & Chive Einkorn Flour Scones | cookeatbehealthy.com Parmesan & Chive Einkorn Flour Scones | cookeatbehealthy.com Parmesan & Chive Einkorn Flour Scones | cookeatbehealthy.com

Parmesan & Chive Einkorn Flour Scones | cookeatbehealthy.com

Serves 8

Parmesan & Chive Einkorn Flour Scones

A healthier scone recipe made with Einkorn flour and coconut oil.

35 minPrep Time

15 minCook Time

50 minTotal Time

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  • 2 cups Einkorn flour
  • 2 tbsp honey
  • 1/2 cup unsweetened almond milk
  • 1/3 cup refined coconut oil, measured and placed in freezer for 20-30 minutes to harden
  • 1 tsp fresh lemon juice
  • 2 tsp baking powder
  • 1 egg
  • 1/4 tsp salt
  • 2 tbsp snipped fresh chives
  • 1/3 cup grated real Parmesan cheese


  1. Preheat oven to 375 degrees.
  2. In a large mixing bowl stir together flour, baking powder, salt, chives, and Parmesan cheese.
  3. In a separate bowl whisk together egg, almond milk, honey, and lemon juice, then set aside.
  4. Remove hardened coconut oil from freezer, cut it into small pieces and add to flour mixture.
  5. Using a pastry cutter and working quickly, cut coconut oil into flour mixture until mixture resembles coarse crumbs.
  6. Pour in liquids and mix until just combined.
  7. Turn out onto lightly floured surface, knead a few times, and pat into a circle about 3/4 to 1 inch thick.
  8. Cut into 8 equal pieces and place on lightly floured or greased baking sheet.
  9. Bake 15-17 minutes, until golden brown.
  10. Remove from oven and serve piping hot.
Recipe Type: Baked Goods


These could easily be adapted to be dairy free by eliminating the cheese.

146 cal
1 g
30 g
4 g

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