You can find more sugar-free recipes like this one and more over on our blog or check out Natvia’s archive of dessert videos over at Healthy Treats!

  • Makes 12 muffins
Metric | Imperial Measurement Conversions


3/4 cup/75g/2.6 oz blanched almond flour

3/4 cup/75g/2.6 oz coconut flour

1/3 cup/40g/1.4 oz tapioca flour

1/3 cup/60g/2 oz Natvia

1 tablespoon cinnamon

1 1/2 teaspoons baking soda

3/4 teaspoon coarse salt

3 large eggs

1/2 cup/125ml mild-flavored oil

2.25 tbsp/45ml/1.5 oz unsweetened vanilla almond milk

1 1/2 teaspoons vanilla extract

1 teaspoon apple cider vinegar

1 1/2 cup/375g/13.2 oz mashed over-ripe banana (about 3 large)

1 1/2 cups/225g/8 oz fresh or frozen (not defrosted) blueberries


  1. Preheat the oven to 350F/180°C. Fill a 12-compartment cupcake tin with liners and set aside.
  2. In a large mixing bowl, whisk together the dry ingredients (almond flour through salt) and set aside.
  3. In a medium mixing bowl, whisk the eggs, then whisk in the oil, milk, vanilla and vinegar. Stir in the mashed banana.
  4. Fold the blueberries into the dry ingredients until they are lightly coated. (This helps prevent them from sinking to the bottom of the muffins!)
  5. Pour the wet ingredients into the dry-blueberry mixture and gently stir to combine, being careful not to crush the blueberries.
  6. Divide the batter evenly into the prepared cupcake tin.
  7. Bake for 30-40 minutes, or until a tester comes out clean.
  8. Transfer muffins to a wire rack to cool partially before serving or completely before storing.
  9. Store leftovers in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months.

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