Blueberry Banana Almond Flour Cupcakes

These banana blueberry cupcakes made with almond flour. There a gluten-free, low carbohydrate and high protein baked good.

They’re sweetened not only with over rip bananas and the natural sweetness of juicy blueberries, but also with real maple syrup.

They are also lightly sprinkled with demeara sugar before being baked.

What Is Demerara & Tubinado Sugar

Both demerara and turbinado sugar are processed by extracting sugar cane juice from pressed sugar cane.

Turbinado sugar has a stronger molasses flavor, were as demerara has a more toffee-caramel flavor.

Demerara Sugar

Demerara granules are slightly larger than turbinado crystals. Though the difference is slight and tends to have little impact on texture.

Sprinkling either sugar over tops of prepared cupcake batter will produce a gold brown with a soft crunchiness.

National Gluten Free Baking Week

Read More Here About Gluten-Free Baking

Blueberry Banana Almond Flour Cupcakes

3 medium overripe bananas, mashed

1/4 cup real maple syrup

1 teaspoon vanilla extract

2 large eggs

Dry Ingredients

2 1/2 cups almond meal or flour

1/2 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 cup blueberries, fresh or frozen *See Cook’s Notes

1 tablespoon demerara sugar (can opt for turbinado sugar) for sprinkling on top

Cook’s Notes

Frozen berries will sink to the bottom because they are heavy from excess moisture inside of them. As the baked good cooks, the heavy berries slowly fall to the bottom of the pan rather than staying evenly distributed throughout.

Also as the berries thaw while being cooked they will burst in the batter and add more moister, possibly compromising the baking time of your baked good.

Read More Here – Cooking With Blueberries

Fresh berries will also sink snd burst and release liquid as they cook.

To resolve this problem you would 1 tablespoon of flour per cup of blueberries. The flour will hold them in place and absorb some of the berries liquid.

In place of flour you can use a starch, such as cornstarch or arrowroot starch.


Preheat oven to 350 degrees. Line a cupcake pan with paper or silicon liners.

Separate egg yokes from whites, place in separate bowls. Whip egg whites with a hand mixer until stiff peeks form, about 5-6 minutes. Set aside.

In a large mixing bowl, mix together all the dry ingredients, except for the blueberries.

Add the maple syrup and vanilla to the egg yokes. Using a hand mix, blend until well incorporated, about 1 minute. There will be some air bubbles, that is okay.

Add the egg mixture to the dry ingredients and mix in until combined. Be careful not to over mix. Stir in the blueberries.

Next add the whipped whites and mix in until well combined. Again be careful not to over mix.

Transfer almond flour batter to the cupcake pan, about 1/4 cup per well.

Even sprinkle demerara sugar over tops of cupcakes.

Bake for 30 minutes in preheat oven on center rack. The muffins will be dark on the outside, but shouldn’t be burnt.

Let them cool completely before serving. Can be store in an airtight container in the fridge or freezer (up to 2 months).

Read More Here About How To Bake Cupcakes

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