Banana Blueberry Breakfast Muffins

by Eat

These muffins make a great grab and go breakfast option for those days you are on the run. You can swap the blueberries for raspberries if you prefer, or even chocolate chips if you’re in the mood for something fun!

Banana Blueberry Breakfast Muffins

Gluten Free – Dairy Free – Vegetarian


  • 3 very ripe bananas
  • 1/3 cup natural cashew or almond butter (choose a smooth variety)
  • 3 large free range eggs
  • 2 tbsp honey or maple syrup
  • 1 tsp vanilla extract
  • 1/4 cup coconut flour
  • 1 tbsp cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 punnet fresh blueberries


  1. Preheat oven to 180 degrees celcius and line a muffin tin with paper muffin liners.
  2. Mash bananas in a bowl, then add cashew or almond butter, eggs and honey or maple syrup and vanilla extract. Stir until combined.
  3. In a seperate bowl sift together the dry ingredients.
  4. Add dry ingredients to wet ingredients and fold together to combine.
  5. Stir in half of the blueberries.
  6. Divide batter between muffin liners and top with remaining blueberries.
  7. Bake in preheated oven for 20 minutes or until golden brown.
  8. Allow to cool before serving and enjoy!


If you spend far too much time and energy thinking about your next meal, get down on yourself for having more than your daily allocated share of dark chocolate, or feel stuck in the binge-restrict cycle and are ready to reclaim your health, passions and life then the Body Freedom Academy is right for you.

This 6-week program with me is designed to transform your mindset through gentle, intuitive eating principles that set you up for a sustainable positive relationship with food and body.

Sarah King

Sarah King

Hi future friends, I’m Sarah King, an Accredited Exercise Physiologist and health coach.

Science, not trends is the foundation of my approach. By nourishing the body and mind with scientific facts we can build foundations for a life of realness, not just wellness.