Blueberry Almond Power Muffins

These gluten free blueberry almond muffins are wholesome and satisfying and are made with Blueberry Almond Power Muffins

After last week, I figure now is a good time to introduce you to my newest favorite healthy eat: high flavor, high energy, highly DELISH blueberry muffins made with oats, greek yogurt, almond butter, honey, blueberries, and not much else.

I made a batch early last week. They’re best right out of the fridge, where they almost taste like ice cream? I think it’s the super cold almond butter and blueberries. We went through 1 batch in a matter of days, so I whipped up another (and better the 2nd time!) for our weekend trip to the Poconos.

These gluten free blueberry almond muffins are wholesome and satisfying and are made with Blueberry Almond Power Muffins

And, as no surprise whatsoever, we’re not leaving with any leftover. I LOVE THESE THINGS!

These muffins are a feel-good eat:

Real, whole food.

Nothing artificially flavored.

GF if using certified gluten free oats.

Serving of fruit √

Good-for-you fat in the form of almonds & almond butter.

Honey instead of refined sugar.

Satisfying and wholesome.

Protein packed!!

It’s no surprise that I enjoy dessert. And after almost 4 years of baking and blogging full time, I’ve had to adjust my lifestyle and habits so I can still fit into my clothes and feel good about myself. This has been almost as challenging as learning how to perfect croissants (still working on that!). I don’t really have any secrets up my sleeve, but I eat healthy about 80% of the time and leave that other 20% for enjoying my desserts and, more often than not, a big ol’ serving of salty tortilla chips and guacamole. My weakness!!! Contrary to all the baking on my blog, I enjoy cooking healthful + colorful + flavorful meals so that I can feel good about indulging in a dessert I made. I guess if I had a secret at all, it would be moderation. And this takes a mountain of self control, but when you’re around decadent desserts and baked goods 24/7 you’re forced to establish some sort of strategy!

I guess what I’m trying to say is that I truly enjoy eating healthy as much as I love sinking my teeth into a cupcake. And why, to me, today’s blueberry almond power muffins– without any frosting, caramel swirls, chocolate chunks, white flour, and mounds of sugar taste just as fabulous as a piece of cheesecake. Ok, maybe not quite as fab, but they’re still up there!!

It’s taken me almost 15 years to be comfortable with balance and by no means am I perfect at it, but there’s room for everything– salad, cheesecake, healthy muffins, chips, and lava cakes at my table.

These gluten free blueberry almond muffins are wholesome and satisfying and are made with Blueberry Almond Power Muffins

Woooo that run-on speech was longer than it needed to be! But maybe some of you can relate?

Let’s bake healthy muffins this week. Besides the few ingredients I named above, you’ll also need a little almond flour. The first time I made these muffins at the beginning of last week, I didn’t add any. I used a little more oats. I found the muffins to be a little more moist and almost wet inside than I wanted. Still tasty but the 2nd batch was MUCH better when I added almond flour to soak up some of the moisture from the eggs, almond butter, and Greek yogurt. You can find almond flour in the healthy section of a grocery store– or even in the baking aisle. I usually buy Bob’s Red Mill brand. Or you can make your own by simply pulsing almonds until they reach a gritty and rough flour-like consistency. It’s what you always use when making vanilla almond snack bars and cashew coconut snack bars!

Instead of almond flour, you can try using oat flour, whole wheat flour, or all-purpose flour. I really like the texture almond flour gives though. Not to mention the added almond flavor.

I also reduced the amount of blueberries in the 2nd batch, but added a few on top of each muffin before it bakes. See the photo above? Just like that! More blueberries inside the muffins also made them a little more wet than desired. But dotting each muffin with a couple on top fixes that problem while still having TONS of blueberries in each bite.

These gluten free blueberry almond muffins are wholesome and satisfying and are made with Blueberry Almond Power Muffins

Using SparkRecipes calculator, these muffins have 165 calories with 7.5 grams fat, 20g carbs, 3g fiber, 9g sugar, and 6.5g protein each. Maybe add a few more if you spread more almond butter on top, like I do. Oh so good!