Description
These Blueberry Almond Power Muffins are an easy, healthy, and delicious option for breakfast or snacks. Packed with protein from Greek yogurt and almond butter, fiber-rich oats, and antioxidant-filled blueberries, these muffins are perfect for meal prepping. No refined sugar, just wholesome ingredients and lots of flavor!
Ingredients
Scale
- 3/4 cup (180g) plain Greek yogurt (I use 0%)
- 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 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, divided
- Optional: 3 Tbsp sliced, slivered, or chopped almonds for topping
Instructions
- Preheat oven to 350°F (177°C). Line a 12-count muffin tin with liners or generously spray with nonstick spray.
- In a large bowl, whisk together the yogurt, eggs, almond butter, honey, and vanilla extract until smooth.
- Add oats, almond flour, baking powder, baking soda, salt, and cinnamon to the wet ingredients. Stir to combine.
- Gently fold in 3/4 cup of blueberries, reserving 2 tablespoons for topping.
- Spoon the batter evenly into the muffin liners, filling them to the top. Top with reserved blueberries and almonds (if using).
- Bake for 21-23 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Store leftover muffins at room temperature for up to 2 days, in the refrigerator for up to 1 week, or freeze for up to 3 months.
Notes
- You can use fresh or frozen blueberries. If using frozen, don’t thaw them to prevent bleeding into the batter.
- For a bit of extra crunch, top the muffins with sliced almonds before baking.
- Prep Time: 10 minutes
- Cook Time: 21-23 minutes