If you like granola and you like muffins then you will LOVE these Blueberry Almond Granola Muffins! They’re full of super healthy ingredients like almond meal, avocado oil, fresh blueberries, and of course, Great Heart Granola – Boxford Bakehouse’s line of low fat, heart healthy, no added oil granola.
Unlike some muffins, which can be dry and crumbly, these muffins are tender and moist with a subtle earthy quality due to the addition of granola. There is something magical about the combination of blueberries and almonds – these two ingredients complement each other perfectly. At first bite you might think that these muffins are not sweet enough as the primary sweetener in this recipe is only 2 tablespoons of maple syrup. And, in fact, each muffin contains only 8g of sugar. That’s a very low sugar content when you consider that some blueberry muffins contain as much as 44g of sugar! This lower sugar content allows the most intense blueberry flavor to shine through. Trust me – you will see what I mean once you try these!
This recipe calls for avocado oil but if you don’t have avocado oil or can’t find it try substituting melted coconut oil. I definitely wouldn’t substitute vegetable oil or canola oil though. These muffins are so clean and healthy – don’t ruin it by adding factory refined oil to them. You can store these muffins in a zip lock bag in the freezer after you make a batch and pull them out individually the night before you plan to eat them.
- 2 ½ cups (250g) almond flour or finely ground almond meal
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 cup Great Heart Granola - Blueberry Almond
- ½ cup unsweetened apple sauce
- ¼ cup avocado oil
- 3 eggs
- 2 tablespoons maple syrup
- 1 ½ teaspoons vanilla extract
- 1 cup fresh blueberries
- Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper or foil liners.
- In a large bowl whisk together the almond flour/meal, cinnamon, baking soda, salt, and granola.
- In a smaller bowl whisk together the apple sauce, avocado oil, eggs, maple syrup, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until blended.
- Fold in the fresh blueberries.
- Divide the batter evenly among the muffin cups.
- Bake in the bottom third of the oven for 25 minutes.
- Let the muffins cool for a few minutes in the muffin pan before transferring to a rack to cool completely.