This Banana Chia Blueberry Muffins recipe is my go-to when I’m craving something sweet.

This recipe is relatively guilt free. Although blending fruit is never as good as eating it whole, this recipe has a bunch of other great things going for it. Like:

  • It’s gluten free
  • It’s sugar free
  • It’s loaded with potassium, fiber, healthy fat, omega-3s (from the Chia Seeds), and flavenoids (from the dark chocolate/ Cacao Nibs)
  • It can be vegan / plant-based! In the video below, I make this recipe without the egg (and maybe a little extra Chia Seeds). So if you follow a plant based diet, these muffins are a great treat!

Video Recipe


  • 1/4 cup almond flour
  • 1/3 cup stevia
  • 1/3 cup chia seeds
  • 2 tsp baking powder
  • 1/8 tsp sea salt
  • Cinnamon


  • 1 large banana (yellow-green)
  • 1/2 cup coconut cream
  • 1 whole egg
  • 1/2 tsp vanilla extract


  • Dark chocolate chips/ Cacao Nibs
  • 1 basket organic blueberries


Personally, I like to use a blender to prep these (see the video above).

No blender? No problem. Follow the directions below!

  1. Preheat oven to 425
  2. Whisk all “dry” ingredients together in a bowl
  3. Whisk all “wet” ingredients in a separate bowl (note: begin by smashing the banana first)
  4. Whisk dry & wet ingredients together
  5. Grease cupcake pan & pour about 1/2-3/4” mixture into each cupcake hole
  6. Note: If you don’t have a cupcake pan, you can create 1-2” dollops on a regular cookie sheet instead
  7. Add about 4 blueberries to each muffin
  8. If you have extra batter, you may top-off each (try to bury the blueberries)
  9. Add 3-4 dark chocolate chips/ Cacao Nibs to each
  10. Give each muffin a little stir to make sure chips are mixed in/ beneath surface (Virgos read: evenly distributed)
  11. Optional: Top with fresh ground cinnamon
  12. Bake for 20 minutes

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