Get your morning off to a great start with a muffin that’s equally delicious and energizing! With just a few simple ingredients, you’ll have a pan full of healthy muffins that are way more enticing than those sugar-loaded store bought one’s.
This recipe is adapted from these Blueberry Almond Power Muffins over at Sally’s Baking Addiction. If you haven’t checked out her blog yet, you and your taste buds have seriously been missing out! I’ve made at least ten of her recipes, and not one has disappointed. While she does have some healthier options, I’ve always gravitated towards the more indulgent cookie and brownie recipes. However, when I saw her recipe for almond muffins I just knew I had to try them.
As a person who will gladly eat peanut butter out of the jar with a spoon, I had a hard time warming up to almond butter. The slightly sweeter, more mild flavor was confusing as each time I’d go to take a bite, I’d expect the bold flavor of peanut butter. But once I started to enjoy almond butter as it’s own nut butter rather than a stand-in for peanut butter, I quickly became addicted. Almond butter on graham crackers for a quick snack? Yes please. Stirred into oatmeal along with chocolate protein powder? Soo good! And now almond butter in muffins? Dare I say I like it more than peanut butter muffins?!
After making Sally’s muffin recipe, I decided to make a few swaps based on ingredients that I usually have in my pantry. The first change was to use oat flour instead of almond flour. I always have a huge box of oatmeal (thank goodness for buying in bulk from Amazon), so all I have to do is pulse the oats into a flour; whereas I rarely have almond flour. I also added in some almond extract because I firmly believe it makes any baked good instantly better; subbed maple syrup for honey, as I like the depth of flavor that maple syrup gives baked goods, and decreased the amount from 1/3 cup to 1/4. Finally, I used 2% fat plain Greek yogurt rather than non-fat as that’s all I buy. I also made a few muffins with mini chocolate chips instead of blueberries for more of a treat than a breakfast – those muffins are dangerous!
On a texture note, thanks to the oats, these have a great chew to them. I almost called them baked oatmeal muffins instead, as the texture really is a cross between baked oats and muffins. As a result, one of these paired with some yogurt and fruit would make for a great, easy breakfast! I personally like to pack them for a mid-morning snack to go with a cup of coffee.
Hope you all had a fun St. Patrick’s Day! I know some people don’t really care about the holiday, but after living in Boston for 8 years, I can’t help but get excited for the music, outfits, and, of course, beer. While Denver puts on a great parade, Bry and I needed to get our last couple days at Steamboat in. So, we headed up to the mountains to spend the day skiing then went to an Irish pub at night for dinner with my parents. As much as I love my Guinness beef stew, O’Neil’s in Steamboat makes a corned beef sandwich that’s hard to beat! I’m always curious what foods other people feel are a must on St. Patrick’s Day. If you have a food tradition for the day, I’d love to hear it!
So here’s a toast to a cozy morning with a muffin and a hot cup of coffee!
Almond Butter Oat Muffins with Blueberries
- ¾ cup plain Greek yogurt I used 2% fat
- 2 eggs
- 1/3 cup creamy almond butter
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- ½ tsp almond extract
- 2 cups rolled oats 160 grams
- ½ cup oat flour 40 grams
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp cinnamon
- 1 cup blueberries or ½ cup mini chocolate chips
- Preheat oven to 425F and grease muffin tin with baking spray.
- In a medium-sized mixing bowl, whisk together yogurt, eggs, almond butter, maple syrup, and vanilla. Set aside.
- In a large mixing bowl, combine oats, oat flour, baking powder, baking soda, salt, and cinnamon. Slowly stir wet ingredients into the oat mixture.
- Gently fold in 3/4 of blueberries, then spoon batter evenly into muffin tin. Top muffins with remaining blueberries.
- Bake for 5 minutes, then reduce heat to 350F. Continue to bake another 14-16 minutes, or until a toothpick comes out clean. Remove and allow to cool for 5-10 minutes.
- Store leftover muffins in fridge for up to 3 days or freeze for up to 3 months. To thaw, place muffin in fridge overnight.