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.



About the Author

Harnessing 10 years of experience as a private chef to the Southern California elite and a deep understanding of the healing properties of food, Camille is committed to transforming the lives of those she touches by helping them shifting healthcare from the medicine cabinet to the pantry and the doctors office to the garden.