Paleo Lemon Almond Blueberry Muffins

(SIBO Friendly, low fodmap, gluten free)

(SIBO Friendly, low fodmap, gluten free)

Ok, I may be the muffin queen over here but I LOVE a yummy warm healthy muffin in the morning! I usually freeze the others so it’s an easy option in the morning when I’m coaching clients. My mornings are usually pretty busy so I always have my breakfast prepped and ready to go. I have found if I don’t have a nourishing breakfast it will throw the rest of my day off so like I said I’m ALWAYS prepped.

Let’s talk about these Paleo Lemon Almond Blueberry Muffins because they are not only super moist and scrumptious, they are super healthy!  It’s a perfect way to satisfy your sweet tooth.

As I mentioned they are incredibly yummy! Super healthy, Paleo and unbelievably moist which is usually how things turn out when I bake with hazelnut flour and almond flour.


Paleo Lemon Almond Blueberry Muffins

  • 1 cup almond flour

  • 1 cup hazelnut flour (could also use 2 cups almond flour)

  • 1/4 cup coconut flour

  • 1 tsp baking soda

  • 1/4 tsp salt

  • 3 tbs lemon juice (1 medium lemon juiced)

  • 3 large eggs

  • 1/4 cup coconut oil

  • 2 bananas

  • 1/2 tsp almond extract

  • 1 cup blueberries


  1. Preheat oven to 350 degrees, and line muffin tin with parchment paper muffin liners.

  2. In a medium bowl add almond flour, hazelnut flour, coconut flour, baking soda, and salt.

  3. In a large bowl mix together bananas, eggs, coconut oil, lemon juice and almond extract.

  4. Pour dry ingredients into large bowl of wet ingredients, using a spatula to stir. Fold in blueberries.

  5. Pour batter into your lined muffin tins.

  6. Bake for 25-30 minutes - watch them and take out of oven when done. Ovens can carry keep this in mind.