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Gluten-free Blueberry Almond Power MuffinsGluten-free Blueberry Almond Power Muffins
Created by Sally of Sally's Baking Addiction, these gluten-free muffins have what it takes to power up the morning, including Greek yogurt, almond flour, almond butter and zero gluten.
Photo and recipe courtesy of Sally's Baking Addiction
- FSD Editors
Servings
12
12
Day Part
- Breakfast
Perfect for powering up a winter morning, these healthy muffins were created by Sally's Baking Addiction.
Ingredients
3/4 cup plain Greek yogurt
2 large eggs
1/3 cup creamy almond butter
1/3 cup honey
2 tsps. pure vanilla extract
2 cups old-fashioned whole rolled oats
1/2 cup almond flour
1 tsp. gluten-free baking powder
1/2 tsp. gluten-free baking soda
1/4 tsp. salt
1/2 tsp. ground cinnamon
3/4 cup fresh or frozen blueberries, divided
optional, for topping: 3 Tbsps. sliced, slivered or chopped almonds
Steps
Preheat oven to 350°F. Line a 12-count muffin pan with liners or spray very generously with nonstick spray. Set pan saide
In a large bowl, whisk the yogurt, eggs, almond butter, honey and vanilla together until smooth.
Add the oats, almond flour, baking powder, baking soda, salt and cinnamon, then whisk to fully combine. Fold in 3/4 cup blueberries, reserving the rest for the tops of the muffins.
Spoon batter into liners, filing them all the way to the top. Top evenly with reserved blueberries and almonds, if using. Bake for 21-23 minutes or until a toothpick inserted in the center comes out clean.
Remove muffins from oven and allow to cool in the pan for 5 minutes before serving.
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