Description
Enjoy these healthy and delicious blueberry almond muffins. They are easy to make and perfect for a quick breakfast or snack.
Ingredients
Scale
- 3/4 cup (180g) plain Greek yogurt
- 2 large eggs
- 1/3 cup (85g) creamy almond butter
- 1/3 cup (113g) honey
- 2 teaspoons pure vanilla extract
- 2 cups (170g) old-fashioned whole rolled oats
- 1/2 cup (50g) almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup + 2 Tablespoons (about 123g) fresh or frozen blueberries
- optional for topping: 3 Tbsp sliced, slivered, or chopped almonds
Instructions
- Preheat oven to 350°F (177°C). Line a 12-count muffin pan with liners or spray with nonstick spray.
- In a large bowl, whisk the yogurt, eggs, almond butter, honey, and vanilla until smooth.
- Add the oats, almond flour, baking powder, baking soda, salt, and cinnamon, then whisk to combine.
- Fold in 3/4 cup blueberries, reserving the rest for the tops of the muffins.
- Spoon the batter into liners, filling them to the top. Top with reserved blueberries and almonds, if using.
- Bake for 21-23 minutes or until a toothpick inserted in the center comes out clean.
- Remove muffins from the oven and cool in the pan for 5 minutes before enjoying.
- Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Notes
- Freezing Instructions: Freeze baked muffins for up to 3 months. Thaw overnight in the refrigerator.
- Oats: Use certified gluten free oats to ensure the muffins are gluten free.
- Almond Flour: You can make your own by pulsing almonds until they reach a flour-like consistency. Substitute with oat flour, whole wheat flour, or all-purpose flour.
- Using Frozen Blueberries: Do not thaw frozen blueberries. Add 1 more Tablespoon of flour.
- Other Add-Ins: You can add chocolate chips, peanut butter chips, coconut, peaches, apples, cherries, raisins, cranberries, walnuts, or pecans.
- Bars Instead of Muffins: Bake the batter in an 8-inch square pan for 25 minutes at 350°F (177°C).
- Nut-Free Version: Use sunflower seed butter or Biscoff spread instead of almond butter and swap the almond flour for oat flour, all-purpose flour, or whole wheat flour.
Nutrition
- Serving Size: 1 muffin
- Calories: 186
- Sugar: 9.6 g
- Sodium: 118.3 mg
- Fat: 5.6 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 22.9 g
- Fiber: 3 g
- Protein: 6.3 g
- Cholesterol: 31.5 mg