Print

Blueberry Almond Power Muffins

Print Recipe

Delightful and nutritious muffins packed with Greek yogurt, almond butter, and oats, perfect for breakfast or as a snack.

Ingredients

Scale
  • 3/4 cup plain Greek yogurt
  • 2 large eggs
  • 1/3 cup creamy almond butter
  • 1/3 cup honey
  • 2 teaspoons pure vanilla extract
  • 2 cups old-fashioned whole rolled oats
  • 1/2 cup almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup plus 2 tablespoons fresh or frozen blueberries
  • 3 tablespoons sliced, slivered, or chopped almonds (optional)

Instructions

  1. Preheat your oven to 350°F. Prepare your muffin pan.
  2. In a large bowl, whisk together Greek yogurt, eggs, almond butter, honey, and vanilla extract until smooth.
  3. Add rolled oats, almond flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined.
  4. Gently fold in 3/4 cup blueberries, reserving 2 tablespoons for topping.
  5. Fill muffin liners to the top with batter and sprinkle reserved blueberries and almonds on top.
  6. Bake for 21 to 23 minutes, until a toothpick comes out clean.
  7. Allow to cool before transferring to a wire rack.

Notes

Store muffins in an airtight container for up to 5 days at room temperature or refrigerate for a week. They can be frozen for up to 3 months.

Nutrition

Keywords: blueberry muffins, power muffins, healthy snack, breakfast muffins

Find it online: https://easydessertideas.com/blueberry-almond-power-muffins/