Brimming with juicy blueberries and filled with protein, these blueberry almond energy muffins are altogether scrumptious, nutritious, and satisfying. Every chew is moist and tender, due to the creamy Greek yogurt and easy almond butter, they usually’re naturally gluten free. The batter comes collectively in 1 bowl they usually’re prepared inside half-hour, making them an additional fast, but healthful deal with.
I initially printed this recipe in 2017 and have since up to date the pictures and added a number of extra success ideas.
These are excessive taste, excessive vitality, extremely delish naturally gluten free blueberry muffins made with oats, greek yogurt, almond butter, honey, blueberries, and never a lot else. Prepared that will help you POWER via the day. 😉
Whereas I really like baking desserts, whipping up sugar cookies, and serving decadent chocolate brownies, I take pleasure in making ready healthful, more healthy treats much more. Previously 7 years since I initially printed this recipe, these have been a repeat breakfast for my household and I.
These Blueberry Almond Energy Muffins Are a Really feel-Good Eat:
- Actual, entire meals identical to these bran muffins
- Nothing artificially flavored
- GF if utilizing licensed gluten free oats
- Serving of fruit
- Good-for-you fats within the type of almonds & almond butter
- Honey as a substitute of refined sugar
- Satisfying and healthful
- Protein packed
Key Substances You Want + Attainable Substitutions
- Greek Yogurt: Greek yogurt takes place of oil and butter—there’s merely no want for it. I don’t suggest any swaps for the Greek yogurt, however be at liberty to make use of common plain yogurt as a substitute.
- Eggs: Eggs are essential for binding the elements, protecting the muffins tender, they usually assist the muffins preserve construction. Once more, I don’t suggest a substitute.
- Almond Butter: I like to recommend creamy almond butter, however you need to use crunchy if that’s all you’ve gotten. As an alternative of almond butter, you need to use peanut butter or cashew butter. For a nut-free possibility, sunflower seed butter and Biscoff unfold each work.
- Honey: Honey sweetens the muffins. As an alternative of honey, you need to use pure maple syrup, coconut sugar, or brown sugar with no different modifications to the recipe.
- Oats: No swaps right here—these are oatmeal muffins.
- Almond Flour: I mess around with completely different flours after I make these. I want them with almond flour and suggest it as the primary selection. I often attain for Bob’s Purple Mill model. For a nut free possibility, attempt all-purpose flour, entire wheat flour, or oat flour as a substitute.
- Blueberries: Juicy blueberries in each chew! Don’t be tempted so as to add extra blueberries as a result of the muffins will probably be too moist within the facilities. I like to recommend contemporary blueberries, however you need to use frozen blueberries as a substitute. If utilizing frozen, don’t thaw and see the recipe Be aware beneath.
You additionally want cinnamon, vanilla, baking soda, baking powder, and salt.
The batter is thick and comes collectively in 1 bowl, simply as for those who had been making breakfast cookies.
Divide the batter between 12 lined muffin cups. I strongly suggest liners as a result of the muffins simply stick with the pan, even when greased. Each time I bake muffins or cupcakes, I exploit these exact cupcake liners.
Fill the liners evenly with the batter and, if desired, sprinkle sliced almonds on high of every. As an alternative of almonds, you possibly can attempt oats or perhaps a sprinkle of coarse sugar.
Sure. As an alternative of baking the batter as muffins, you possibly can unfold it right into a lined 8-inch sq. pan. Bake for 25 minutes at 350°F (177°C). The “bars” will probably be mushy, like baked oatmeal.
Be happy to switch the blueberries. Right here’s what I’ve examined and used previously: chocolate chips, peanut butter chips, sweetened shredded coconut, peeled & chopped peaches, peeled & chopped apples, chopped cherries, raisins, dried cranberries, walnuts, and pecans.
Sure. Use sunflower seed butter or Biscoff unfold as a substitute of almond butter and swap the almond flour for oat flour, all-purpose flour, or entire wheat flour. These are the one substitutions I’ve efficiently examined.
I really like these blueberry almond muffins proper out of the fridge as a result of they nearly style like ice cream…? I’m undecided how? However that creamy almond butter and Greek yogurt might have one thing to do with it. These freeze very properly, too!
For extra more healthy muffin alternate options, check out my recipes for blueberry banana muffins, healthy apple muffins, chocolate chip baked oatmeal cups, and whole wheat banana muffins. Just a few favorites that I do know you’ll respect having in your breakfast and snack rotation, too!
Blueberry Almond Energy Muffins
Prep Time: 5 minutes
Cook dinner Time: 21 minutes
Complete Time: half-hour
Yield: 12 muffins
Class: Breakfast
Methodology: Baking
Delicacies: American
Description
These gluten free blueberry almond energy muffins are healthful and satisfying and are made with almond butter, Greek yogurt, oats, and almond flour.
Directions
- Preheat oven to 350°F (177°C). Line a 12-count muffin pan with liners or spray very generously with nonstick spray. Set pan apart.
- In a big bowl, whisk the yogurt, eggs, almond butter, honey, and vanilla collectively till easy.
- Add the oats, almond flour, baking powder, baking soda, salt, and cinnamon, then whisk to totally mix. Fold in 3/4 cup blueberries, reserving the remaining for the tops of the muffins.
- Spoon the batter into liners, filling all of them the best way to the highest. Prime evenly with reserved blueberries and almonds, if utilizing. Bake for 21-23 minutes minutes or till a toothpick inserted within the middle comes out clear.
- Take away muffins from the oven and permit to chill within the pan for five minutes earlier than having fun with. Retailer leftovers in an hermetic container at room temperature for as much as 2 days or within the fridge for as much as 1 week.
Notes
- Freezing Directions: For longer storage, freeze baked muffins for as much as 3 months. Enable to thaw in a single day within the fridge and reheat within the microwave if desired.
- Particular Instruments (affiliate hyperlinks): 12-count Muffin Pan | Muffin Liners | Glass Mixing Bowls | Whisk | Silicone Spatula | Cooling Rack
- Oats: Use licensed gluten free oats to make sure the muffins are gluten free.
- Almond Flour: When you can’t discover almond flour within the retailer, you may make your personal by merely pulsing almonds till they attain a gritty and tough flour-like consistency. As an alternative of almond flour, you need to use the identical quantity of oat flour, entire wheat flour, or all-purpose flour. In fact, utilizing these final 2 choices will not hold your muffins gluten free.
- Utilizing Frozen Blueberries: If utilizing frozen blueberries, don’t thaw. Add 1 extra Tablespoon of almond flour (or no matter flour you might be utilizing) if utilizing frozen blueberries.
- Different Add-Ins: You possibly can pass over the blueberries and add the identical quantity of one other add-in resembling: chocolate chips, peanut butter chips, sweetened shredded coconut, peeled & chopped peaches, peeled & chopped apples, chopped cherries, raisins, dried cranberries, walnuts, or pecans.
- Bars As an alternative of Muffins: As an alternative of baking the batter as muffins, you possibly can unfold it right into a lined 8-inch sq. pan. Bake for 25 minutes at 350°F (177°C). The “bars” will probably be mushy, like baked oatmeal.
- Nut-Free Model: Use sunflower seed butter or Biscoff unfold as a substitute of almond butter and swap the almond flour for oat flour, all-purpose flour, or entire wheat flour. These are the one substitutions I’ve efficiently examined.
Vitamin
- Serving Measurement: 1 muffin
- Energy: 186
- Sugar: 9.6 g
- Sodium: 118.3 mg
- Fats: 5.6 g
- Carbohydrates: 22.9 g
- Protein: 6.3 g
- Ldl cholesterol: 31.5 mg
