Super Healthy Blueberry Oat Muffins Made with Almond Flour
Enjoy this healthy Best Blueberry Oat Muffins recipe made with almond flour, oats and blueberries! Fusing the sweet tang of blueberries with the wholesome goodness of oats and almond flour, these muffins are the perfect balance of flavor and nutrition. Plus, they're super easy to make, so you can enjoy delicious and guilt-free muffins any time you want.
Servings: 12 Servings
Calories:
Ingredients
- 2 ½ cups old fashioned rolled oats for gluten-free muffins, use certified gluten-free oats
- ½ cup almond flour
- 1 tablespoon chia seeds
- 1 tablespoon flaxseeds
- ½ cup sliced almonds optional
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups unsweetened almond milk or milk of choice
- 3 to 4 tablespoons agave nectar can also sub with honey
- 2 large eggs
- 3 tablespoons unsalted butter melted or a neutral oil of choice
- 1 teaspoon pure vanilla extract
- 2 ½ cups blueberries fresh or frozen
Instructions
- Preheat your oven to 375 degrees and spray a muffin tin pan with non-stick cooking spray or you can use cupcake liners in your muffin tin pan and lightly spray with non-stick cooking spray.
- Using a large mixing bowl, mix together the oats, almond flour, flaxseeds, chia seeds, almonds, cinnamon, baking powder, salt, Then add the almond milk, agave/honey, eggs, melted butter and vanilla and mix together until combined.
- Add in 2 cups of the blueberries and fold into the mixture, reserving the ½ cup for the tops of the muffins.
- Fill the muffin tins with the muffin batter and add the remaining blueberries over the top of each of the muffins. Bake in the oven for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool for about 5-10 minutes, then devour!
Notes
Storing Muffins
- Before storing muffins, let them completely cool before placing them in an airtight container at room temperature to keep muffins fresh for up to 4 days. Ideally you can line the muffins with a paper towel to absorb moisture and prevent them from becoming soggy. You can also keep in the fridge for up to a week. For longer storage, freeze them in a freezer bag for up to 3 months.