Paleo Blueberry Muffin Bread with Vanilla Glaze


A Note from Feedfeed

Erin from TheWoodenSkillet made this muffin bread using Driscoll's blueberries! It's covered in a delicious vanilla glaze adding just the right amount of sweetness. Make it for a weekend brunch or ahead of time to have for weekday breakfast!

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  • Recipe Card

Recipe Card


  • Bread:
  • 1 3/4 cups mashed bananas (about 3 large)
  • 1 egg, beaten (room temperature)
  • 1 1/2 cups paleo flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 2 tablespoon ghee, melted (feel free to omit if not part of your paleo diet)
  • 1/2 cup fresh Driscoll's blueberries
  • Glaze:
  • 3 tablespoon coconut butter
  • 2 coconut oil
  • 2 tablespoon honey
  • 1/4 vanilla extract


  • Step 1

    Preheat oven to 325.

  • Step 2

    Grease 9 x 5 x 3 inch loaf pan; set aside. (note: a glass loaf pan seems to work a little better)

  • Step 3

    Measure mashed bananas into a medium bowl.

  • Step 4

    Add beaten egg; mix well.

  • Step 5

    In separate bowl, combine flour, soda, and salt.

  • Step 6

    Stir the flour mixture into the banana mixture.

  • Step 7

    Mix in melted ghee.

  • Step 8

    Gently fold in blueberries.

  • Step 9

    Spoon batter into prepared pan.

  • Step 10

    Optional: take extra banana and carefully cut a thin strip and place on the top of the loaf; gently pressing down into the dough with the palm of your hand.

  • Step 11

    Bake 1 hour, or until toothpick inserted in the center of the loaf comes out clean.

  • Step 12

    Let rest 5 minutes in the pan; carefully use spatula to loosen sides and then carefully turn out onto a wire rack to cool.

  • Step 13

    Combine Glaze ingredients in small saucepan and stir while allowing to melt on medium low heat.

  • Step 14

    Once melted and fully combined, pour over top bread and allow to cool.