Made By Emily
Breakfast
Easy Blueberry Almond Breakfast Muffins
Recipe Summary
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 12 muffins
- Cuisine: American
- Course: Breakfast
- Calories: About 150 per muffin
Ingredients
- 2 ripe bananas, mashed (about 1 cup or 240 g)
- 2 large eggs
- 1 1/2 cups (150 g) oat flour
- 1 cup (150 g) blueberries, fresh or frozen
- 1/3 cup (80 g) almond butter
- 1/3 cup (80 ml) milk (dairy or plant-based)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the mashed bananas, eggs, almond butter, milk, and vanilla extract until smooth and well combined.
- In another bowl, mix the oat flour, baking powder, cinnamon, and salt.
- Gradually stir the dry ingredients into the wet mixture until just combined. Be careful not to overmix; a few lumps are okay!
- Gently fold in the blueberries until evenly distributed.
- Spoon the batter into the muffin liners, filling each about 2/3 full.
- Bake for 18 to 22 minutes, or until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Recipe Notes
- Let the bananas get really ripe for the best flavor.
- If you’re using frozen blueberries, do not thaw them; this keeps the batter from turning purple.
- For extra taste, consider adding a sprinkle of chopped almonds on top before baking.
- To maintain freshness, store muffins in an airtight container at room temperature for up to three days.
Nutrition Estimate
Approximately 150 calories per muffin, with 5g of protein, 21g of carbohydrates, and 6g of fat (values may vary based on specific ingredient brands used).