Banana Blueberry Muffins with Walnut Streusel


These muffins are so moist and tasty that you will never know they’re made without grains, refined sugar or dairy.

Perfect for a weekend brunch, to put in your lunchbox or toasted with butter first thing in the morning!

Banana Blueberry Muffins with Walnut Streusel

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 16 Muffins

Banana Blueberry Muffins with Walnut Streusel


  • 6 eggs
  • 4 ripe bananas
  • ½ cup dates, soaked in hot water for 10 minutes
  • ½ cup coconut oil
  • 2 tsp vanilla
  • ½ cup coconut flour
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp stevia crystals
  • ½ tsp salt
  • 2 cups fresh blueberries
  • Walnut Streusel Topping
  • 1 cup walnuts
  • ½ cup shredded unsweetened coconut
  • 3 tbsp coconut sugar
  • 1 tablespoon coconut oil
  • 1 teaspoon cinnamon
  • ¼ tsp salt


  1. Preheat oven to 350 degrees.
  2. Put hot dates and bananas in a food processor and blend until smooth.
  3. Add eggs, vanilla, and oil and blend again.
  4. Combine dry ingredients in a large bowl and add wet ingredients from food processor and blend well.
  5. Fold in blueberries. Line muffin tins with papers.
  6. Divide batter among liners, filling about ? full.
  8. Combine all ingredients in food processor and pulse to combine.
  9. Sprinkle about 2 teaspoons of streusel over each muffin.
  10. Bake for about 30 minutes, or until center springs back to touch.

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