Blueberry Almond Butter Muffins with Chocolate Chips (Gluten Free with Vegan Option)

Ingredients:

5oz. plain nonfat Greek Yogurt or Forager’s Cashewgurt to make Vegan
2 large Eggs or 2 Flax eggs to make Vegan
1/3 cup Creamy Almond Butter
1/3 cup Honey or Maple Syrup to make Vegan
2 teaspoons Pure Vanilla Extract
2 cups Gluten Free Old Fashioned Rolled Oats
1/2 cup Almond Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/4 teaspoon Salt
1 teaspoon Ground Cinnamon
1/2 cup Fresh Blueberries
1/4 cup Enjoy Life Mini Chocolate Chips

Instructions:

• Preheat oven to 425F. Line a muffin tin with cupcake liners. In this case I was making for a large group so I used a mini muffin tin.

• In a medium bowl, whisk the yogurt of choice, eggs or flax eggs, almond butter, honey or maple syrup, and vanilla together until smooth.

• In a large bowl, whisk the oats, almond flour, baking powder, baking soda, salt, and cinnamon together.

• Pour the wet ingredients in the dry ingredients and stir until everything is combined. Fold in the blueberries and chocolate chips.

• Bake the muffins for 5 minutes at 425F then, keeping the muffins in the oven, reduce the oven temperature to 350F. Bake for an additional 14 to 16 minutes or until a fork inserted in the center comes out clean. *Since I was using a mini muffin tin, the bake time was cut to 3 minutes at 425F and then 10 to 12 minutes at 350F. However, the bake time remained at the original bake time for the Vegan muffins.

• Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to cool.

• Muffins will keep in the refrigerator for up to 5 days and the freezer for up to 3 months.

• At room temperature, I like to pop them in the microwave for 10 to 15 seconds.

Adapted from Sally’s Baking Addiction