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Blueberry Almond Power Muffins

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Delight in the wholesome goodness of these Blueberry Almond Power Muffins, perfect for a nourishing breakfast or a healthy snack anytime during the day.

Ingredients

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  • 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 degrees Fahrenheit. Prepare your muffin pan by lining it with muffin liners or lightly greasing it.
  2. In a large mixing bowl, whisk together the Greek yogurt, eggs, almond butter, honey, and vanilla extract until the mixture is smooth and well combined.
  3. To the wet mixture, add the rolled oats, almond flour, baking powder, baking soda, salt, and ground cinnamon. Stir until just combined, being careful not to overmix.
  4. Gently fold in 3/4 cup of the blueberries, ensuring they are evenly distributed throughout the batter. Reserve the remaining blueberries for later.
  5. Fill the muffin liners to the top with the batter. Sprinkle the reserved blueberries and almonds on top for added flavor and texture.
  6. Bake in the preheated oven for 21 to 23 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious muffins!

Notes

Avoid overmixing the batter to ensure fluffy muffins. Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. Freeze muffins individually, wrapped tightly, for up to 3 months.

Nutrition

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