Almond Butter Oat Muffins with Blueberries

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: Almond Butter, Healthy Muffins, Oats
Servings: 12 muffins
Calories: 180kcal
Author: Kelli


  • 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.


Nutrition for 1 muffin: 180 calories, 1 g saturated fat, 27 g carbohydrate, 5 g fiber, 8 g sugar, 6 g protein (note, I used 2% Greek yogurt in the calculation, so if you use fat-free the calories will be slightly less)