Healthy blueberry muffins? Oh, yes. They exist and they are so gosh darn easy to make!
So, I’ve been being a mean mama lately. Ever since the New Year hit, I’ve been making my kids *gasp* eat fruit with their breakfast.
I know. How dare I try to keep them, you know, alive and well? It’s so terrible of me and they’re sure to let me know that every single morning when they’re insisting that they’re only hungry enough for five pounds of Nutella on a single slice of white toasted bread.
Clearly, this new rule of mine was needed. We’ve gotten in the habit of cold cereal or toast with nothing else. I mean, those things are fine in moderation, but maybe toss in a little fruit or something to add some extra nutrition, right? I mean, maybe? Because a bowl of strawberries won’t actually kill you. Swearsies.
Anyway, my kids actually love fruit and they’re only balking at this because it’s now a rule.
To help keep them happy, I’ve been getting a little more creative in the mornings and turning away from toast and cereal and upping the game with muffins. Sounds like I’m still feeding them unhealthy junk, yeah?
Nope. These are healthy blueberry muffins, my friends. They’re packed with protein from almond butter, they’re loaded with oats for fiber and whatever else oats are good for, they have blueberries which we’ve all been told are a superfood, and they have bananas to keep them super moist and actually kind of fudgy. There is no butter, no gluten (assuming you use gluten free oats), and no white sugar. The only sweetener is a little honey or maple syrup – your choice!
Did I mention that you make these in a blender? Yeah. One dirty dish and you’re done. Love that!
I have no problem whipping these up on busy mornings, because you literally just toss everything in the blender, blitz it for 30 seconds, and then scoop into a muffin tin and bake. Serve them with some fruit salad or a smoothie or a piece of white bread slathered with 5 pounds of Nutella. I’m not here to judge.
Oh, and since I’m being all healthy in the New Year, I teamed up with a bunch of other fab bloggers and we got together to create this stunning e-book that I know you’re going to love. It’s full of healthy snacks that are done, start to finish, in just 5 minutes. I’ve been using this book on the daily myself and I think you will too! There are over 40 recipes in there! Eek! CLICK HERE FOR THE INSTANT DOWNLOAD! (Psst. I’m working on a smoothie book next!)
Blueberry Almond Banana Muffins
Ingredients
- 1 medium ripe banana
- 1 large egg
- 1/2 cup creamy almond butter not the natural kind - the processed, no-stir kind
- 1/4 cup rolled oats
- 1/4 cup pure maple syrup
- 2 teaspoons vanilla
- 1/2 teaspoon baking soda
- 1/2 cup blueberries fresh or frozen
Instructions
- Add the banana, egg, almond butter, oats, maple syrup, vanilla extract, and baking soda to your blender.
- Blend until smooth, creamy, and well combined.
- Gently fold the blueberries into the batter.
- Using a medium cookie scoop, scoop the batter into a greased mini muffin tin.
- Bake at 350 degrees for 10-12 minutes.
Tracy | Pale Yellow says
These look like a perfect addition to my morning breakfast rotation. Fast, easy, and healthful!
Karly says
Yes! Hope you love them!
Kevin M Donahue says
Where can I get smothy Almond Butter at???
Karly says
Any grocery store should have it.
Joshua Hampton says
These blueberry muffins look amazing. We love blueberries in our house, so my kids won’t protest even if I feed them these muffins every single day.
Karly says
Haha! I wouldn’t mind daily muffins either!
Priscilla says
would it work by using GF flour, rather than the almond butter? I think I’d like to lighten them up abit.
Karly says
No, I don’t think you could swap flour for almond butter – the recipe needs some fat.
Kristin says
These are so easy and delicious! I made them instantly when I saw the recipe b/c of course I have everything on hand (love that!). Always looking for something like this – either as a quick am meal or even a small snack between meals. Any idea how many fat/calories they contain? And sugar content? Thanks 🙂
Karly says
So glad you liked them! 🙂
I don’t have nutrition info, but you can plug it into an online calculator to find that info out.
veronica says
would you double the recipe for normal muffin tin?
Karly says
You can double the recipe if you’d like more muffins, otherwise just proceed as directed, but bake for a couple extra minutes. You should get about 6 or 7 full sized muffins from this recipe as written.
Holly says
These look fantastic! One small problem though; I’m all out of almond butter- could I use peanut butter instead? Thanks!
Karly says
Yep, that would work just fine!
Roxana says
This recipe was really easy and taste so good. I did not have maple and put agave and I only had mixed berry but the bigger fruit changed the texture. I will get the blueberries and again later this week. I am going to get your recipe book as well. We need better alternatives to snack on. My kids are so over bars. Thank you so much !
Karly says
Glad to hear you enjoyed these! 🙂
cecilia says
Nutritional information please!
Karly says
You’re welcome to plug the recipe into a nutrition calculator to find that information yourself, if you’d like.
Marci says
I am a nutrition/dietetics major- I calculated the nutrition information using the USDA database of the ingredients I used. Of course the brand of ingredients vary, but I used standard ingredients and followed the recipe/ingredients exactly! so yummy, thank you for this recipe ?
1 muffin (~75 g)
209.17 kcals
21.02 g carbs
5.84 g protein
12.70g sugar
12.06g fat
3.13g fiber
Marci says
I am a nutrition/dietetics major- I calculated the nutrition information using the USDA database of the ingredients I used. Of course the brand of ingredients vary, but I used standard ingredients and followed the recipe/ingredients exactly! so yummy, thank you for this recipe ?
1 muffin (~75 g)
209.17 kcals
21.02 g carbs
5.84 g protein
12.70g sugar
12.06g fat
3.13g fiber
Liza says
209 kcals for one mini muffin?
ida Bailey says
My granddaughter loves these…..made with peanut butter. Will definitely try the almond butter. Thanks.
Karly says
Glad they were a hit! 🙂
Liza says
We only have the natural nut butters. Is there a reason the recipe calls for the processed, no stir kind? Anything I can add (or remove) so I can still use the natural butter. These looks amazing!!
Also, could you add some spinach to sneak in some vegetables? Thank you!
Karly says
All natural nut butters tend to separate, which is why I call for the processed kind. You can try using natural, but I’m not sure how it will work out. I also haven’t tried adding spinach, but if you try it let me know how it goes!
Monique says
Yum, yum yum. I love blender muffins – blueberries, oats and almond butter make the perfect brekky combo!
Marci says
I am a nutrition/dietetics major- I calculated the nutrition information using the USDA database of the ingredients I used. Of course the brand of ingredients vary, but I used standard ingredients and followed the recipe/ingredients exactly! so yummy, thank you for this recipe 🙂
1 muffin (~75 g)
209.17 kcals
21.02 g carbs
5.84 g protein
12.70g sugar
12.06g fat
3.13g fiber
Liza says
209 kcals for one mini muffin?
Karly says
By my calculations it comes in around 200 calories for two mini muffins, but this will vary based on the brands you use.
Deanna says
Ok, I made these and they are so good. They REALLY are more like mini- muffins as I only got about 10 muffins out of this recipe despite adding extra blueberries, almond slivers and 1/4 cup bran cereal to the batter. I also added a tsp Almond Extract as I am all about that almond flavor.I also had to bake them much longer then 12 minutes.That is not unusual with my oven. Thanks for a great recipe.
Emily says
My batter is a little runny! Should It be thicker? Any ideas on how to thicken it? I doubled the recipe
Karly says
Hi Emily,
It’s hard to say without seeing the batter to know how runny it actually is. Hoping they turned out great for you!
Marsha says
I just came across this and had most of the ingredients on hand.. made a few additions: added some chia seeds, coconut flakes and used peanut butter. DELICIOUS AND MOIST!! health conscious hubby immediately had 2! A true keeper!! Thank you!
Emily says
Can I use flour in place of rolled oats? I have everything else on hand and would love to make this!
Karly says
I’ve only tried this recipe with oats, so I’m not sure how it will work.
Eva says
Hello Karly, I was looking forward to make the recipe even with the missing instructions and after reading the other comments to find answers. But as I am no amateur baker I thought it was worth giving a shot anyway. But unfortunately, the batter was indeed (as another comment states) runny, and after checking at 10 and 12 minutes, the muffins were finally ready at 15. Even though, the batter was still a bit raw and not as tight as it looks on your pictures. I have an oven thermometer so no problem there, I think the matter is that your recipe really lacks some detailed instructions.
Hope the next recipe turns out okay!
Karly says
Hi Eva! I hadn’t realized there were any missing instructions, but just went to look and it seems like the word “Add” is missing from the first sentence. Otherwise, there are no missing steps. You just put everything in a blender, blend, scoop into mini muffin tins, and bake. Did you use a mini muffin tin or a standard sized tin? I’m wondering if that accounts for the time difference in baking? Sorry this one didn’t work out for you either way.
Eva says
Hi Karly, Thank you for your answer.
Yes I was talking about the ‘add’ but also there is no instructions to preheat the oven. For me it’s obviously not a problem but for a novice baker, it’s would certainly be.
I used the muffin tin you advised, however an actual picture or recommendation of pan would be most welcomed, to be at least sure everyone use the same kind of ‘mini’ pan as this can differ depending of your region/country.
I think the big part of the problem is measuring in cups and not giving a gram amount for the banana: these two things can dramatically change a recipe. Even if I used cups to be faithful to the recipe (but never do otherwise) the result wasn’t at all like yours. That’s why I think there are missing instructions or not enough explanations but if this is the way you want to write it, feel free to do so, I just hope this is a constructive comment. Happy Baking!
Lee Hartmann says
Great recipe and super easy. Not too sweet, not too dense, not too “mushy” just perfect. Didn’t have enough maple syrup so did half syrup and half honey. Doubled the recipe and came out to a dozen full sized muffins. Increased baking time to about 20-22 minutes. Thanks for a yummy, healthy recipe!
Daisy says
I’m allergic to nuts so I was wondering if there is any alternative to the almond butter that isn’t another nut butter please? Would normal butter work? Thank you!
Karly says
You could try sunbutter, if that’s an option for you. Otherwise, I’m not sure what else would work. I’ve only tested this as is.
Niki Arnold says
Can’t wait to make these! What is the serving size? I see it makes 12
Karly says
The nutrition info is based on 1 mini muffin.