Blueberry Almond Power Muffins

Name: Blueberry Almond Power Muffins
Total time: 35 min
Ingredients: ¾ cups Greek yoghurt; 2 Egg; ⅓ cups Almond butter; ⅓ cups Honey; 2 tsp Vanilla; 2 cups Oats; ½ cups Almond flour; 1 tsp Baking powder; ½ tsp Baking soda; ¼ tsp Salt; ½ tsp Cinnamon, ground; ¾ cups + 2 tbsp Blueberry, frozen; 3 tbsp Almond, sliced chopped

By Sally's Baking Recipes · 35 min

Ingredients

Greek yoghurt¾ cups
Egg2
Almond butter⅓ cups
Honey⅓ cups
Vanilla2 tsp
Oats2 cups
Almond flour½ cups
Baking powder1 tsp
Baking soda½ tsp
Salt¼ tsp
Cinnamon · ground½ tsp
Blueberry · frozen¾ cups + 2 tbsp
Almond · sliced chopped3 tbsp

Instructions

Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with liners or grease it generously with nonstick spray.
In a large bowl, whisk the yogurt, eggs, almond butter, honey and vanilla until smooth.
Add the oats, almond flour, baking powder, baking soda, salt and cinnamon and whisk until fully combined. Fold in 3/4 cup of blueberries, keeping the rest for the tops.
Spoon the batter into the liners, filling them to the top. Scatter the reserved blueberries and almonds over the top.
Bake for 21–23 minutes, until a toothpick inserted in the centre comes out clean.
Let the muffins cool in the pan for 5 minutes before serving.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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Egg Yoghurt Almond Greek yoghurt Oats Blueberry Almond butter

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