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- 1 cup almond flour - 1 cup rolled oats - ½ cup unsweetened applesauce - ½ cup almond milk (or any plant-based milk) - ¾ cup fresh blueberries (or frozen) - ¼ cup honey or maple syrup - 2 large eggs - 1 teaspoon vanilla extract - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon cinnamon - Pinch of salt - ¼ cup sliced almonds (for topping) You can swap out almond flour for oat flour or regular flour. If you need a nut-free option, use sunflower seed flour. Rolled oats can be replaced with quick oats. Applesauce can be changed to mashed banana or yogurt. Use any plant-based milk like soy or coconut milk. For sweeteners, you could use agave syrup or brown sugar. If eggs are not an option, try flax eggs made from ground flaxseed and water. - Calories: 120 - Protein: 4g - Fat: 5g - Carbohydrates: 16g - Fiber: 2g - Sugar: 4g These muffins are packed with good nutrients. They offer a mix of protein, healthy fats, and fiber. They make a great snack or breakfast. Plus, the blueberries add natural sweetness and antioxidants. Enjoy these muffins as part of a balanced diet! {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This step is key for even baking. Next, grab a muffin tin. You can use paper liners or lightly grease the tin with cooking spray. This keeps the muffins from sticking. In a large mixing bowl, combine these dry ingredients: - 1 cup almond flour - 1 cup rolled oats - 1 teaspoon baking powder - 1 teaspoon baking soda - ½ teaspoon cinnamon - Pinch of salt Stir them well until they are mixed evenly. This helps the muffins rise and taste great. In another bowl, whisk together your wet ingredients: - 2 large eggs - ½ cup unsweetened applesauce - ½ cup almond milk (or any plant-based milk) - ¼ cup honey or maple syrup - 1 teaspoon vanilla extract Mix these until everything is blended smoothly. This adds moisture and flavor to your muffins. Now, pour the wet mixture into the dry mixture. Mix gently until just combined. Be careful not to overmix, as this can make the muffins tough. Gently fold in the blueberries, making sure they are spread out in the batter. Spoon the batter into the muffin tin, filling each cup about ¾ full. For a nice crunch, sprinkle sliced almonds on top. Bake for 20-25 minutes. Check if they are done by inserting a toothpick; it should come out clean. After baking, let the muffins cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. Serve these muffins warm or at room temperature. For a lovely touch, place them on a wooden platter with fresh blueberries around them. You can drizzle a little honey or maple syrup on top for extra sweetness. Mixing is key, but too much can harm your muffins. When you add wet to dry, stir just until you see no flour. Lumps are okay! Overmixing can make muffins tough. Keep them soft and fluffy. You can change the sweetness to fit your taste. If you like it sweeter, add more honey or maple syrup. Start with a spoonful and taste. For less sweetness, cut back. Remember, the blueberries add natural sugar too! Store your muffins in an airtight container. This keeps them fresh. You can keep them at room temperature for up to three days. For longer storage, freeze them. Just wrap each muffin in plastic wrap, then put in a freezer bag. They’ll last for up to three months! Pro Tips Use Fresh Blueberries: For the best flavor and texture, opt for fresh blueberries when they are in season. If using frozen, make sure to thaw and drain them to prevent excess moisture in the batter. Egg Substitutes: If you're looking for a vegan option, replace the eggs with flaxseed meal. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg. Customize Sweetness: Adjust the sweetness by using less honey or maple syrup based on your personal preference or dietary needs. You can also add a touch of stevia for a sugar-free version. Storage Tips: Store the muffins in an airtight container at room temperature for up to 3 days or freeze them for longer shelf life. Reheat in the microwave for a few seconds before serving. {{image_2}} You can easily make these muffins gluten-free. Just swap the rolled oats for certified gluten-free oats. Use a gluten-free all-purpose flour mix instead of almond flour. This change keeps the muffins light and tasty. To make these muffins vegan, replace the eggs with flaxseed meal. Use one tablespoon of flaxseed mixed with three tablespoons of water for each egg. You can also substitute almond milk for any plant-based milk. This keeps the muffins moist and plant-friendly. Feel free to get creative with mix-ins. You can add chopped walnuts or pecans for extra crunch. Try chia seeds or pumpkin seeds for added health benefits. Mix these in gently when you fold in the blueberries. This lets you customize each muffin to your taste! To keep your muffins fresh, place them in an airtight container. They stay good at room temperature for up to three days. If you want them to last longer, store them in the fridge. This way, they can stay fresh for about a week. Freezing these muffins is easy and smart. Allow them to cool completely first. Then, wrap each muffin in plastic wrap. Place them in a freezer-safe bag or container. They can last for up to three months in the freezer. Just remember to label the bag with the date. When you’re ready to enjoy a muffin, take it out of the fridge or freezer. For the fridge, just pop it in the microwave for about 15-20 seconds. For frozen muffins, microwave for 30-40 seconds or until warm. You can also reheat them in the oven at 350°F for about 10 minutes. Enjoy the warm taste and soft texture! Yes, you can use frozen blueberries in these muffins. They add great flavor and nutrients. Just fold them in gently to avoid breaking them too much. They may make the batter a bit wetter, so adjust the baking time if needed. To make these muffins dairy-free, use almond milk or any plant-based milk. This keeps the muffins moist while staying dairy-free. You can also check that your almond flour and other ingredients are dairy-free. If you need a substitute for almond flour, you can use oat flour or coconut flour. Just remember that coconut flour absorbs more liquid. You might need to adjust the wet ingredients if you use it. These muffins last about 3 to 5 days at room temperature. Store them in an airtight container to keep them fresh. You can also refrigerate them for up to a week for longer storage. Yes, you can add protein powder to these muffins. Start with one scoop and adjust the wet ingredients if needed. This will boost the nutrition and make them even more filling. In this post, we explored how to make delicious muffins from start to finish. I shared a list of ingredients, substitutions, and nutrition facts. You learned the step-by-step process, helpful tips, and many variations to try. I covered storage methods to keep your muffins fresh. Now, you can enjoy tasty muffins tailored to your needs. Baking can be easy and fun with the right guidance. Happy baking!

Blueberry Almond Energy Muffins

Delicious and nutritious muffins packed with blueberries and almonds, perfect for a quick energy boost.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup almond flour
  • 1 cup rolled oats
  • 0.5 cup unsweetened applesauce
  • 0.5 cup almond milk
  • 0.75 cup fresh blueberries
  • 0.25 cup honey or maple syrup
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon cinnamon
  • 1 pinch salt
  • 0.25 cup sliced almonds

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it with cooking spray.
  • In a mixing bowl, combine the almond flour, rolled oats, baking powder, baking soda, cinnamon, and salt. Stir well to combine.
  • In another bowl, whisk together the eggs, applesauce, almond milk, honey (or maple syrup), and vanilla extract until fully blended.
  • Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
  • Gently fold in the blueberries until evenly distributed throughout the batter.
  • Spoon the batter into the prepared muffin tin, filling each cup about ¾ of the way full.
  • Top each muffin with a sprinkle of sliced almonds for an added crunch.
  • Bake in the preheated oven for 20-25 minutes or until the muffins are golden and a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve warm or at room temperature, and consider drizzling with extra honey or maple syrup for added sweetness.
Keyword almond, blueberry, healthy, muffins, snack