These almond flour blueberry muffins with yogurt are the ultimate high-protein, wheat-free breakfast solution, delivering a perfectly moist, bakery-style crumb using just two ripe bananas and no oil.
For more healthy breakfast ideas, check out our Greek yogurt breakfast smoothie, banana baked oatmeal cups, Greek yogurt blueberry pancakes, and banana oatmeal muffins.
Why you’ll love almond flour blueberry muffins with Greek yogurt!
If you’ve been searching for the holy grail of healthy baking, Louise and I have a treat for you! These almond flour blueberry muffins with yogurt are officially our new gold standard for a nutritious, protein-rich breakfast that actually tastes like a splurge. 🫐
Forget dry, crumbly “health muffins”—thanks to the Greek yogurt and our blended oat flour trick, these come out unbelievably moist and tender every single time. They are the perfect way to use up those two lonely bananas on your counter! 🍌
Best of all, this is a refined sugar free breakfast muffin that keeps you satisfied all morning. They are 100% wheat-free, naturally sweetened with honey, and fit perfectly into a Mediterranean-style eating pattern.
Grab a coffee and get ready, because these are about to become your new favorite meal-prep staple! ✨
P.S. Don’t let that Greek yogurt tub go to waste! Keep the healthy vibes going with a Greek yogurt banana smoothie, baked oatmeal cups with Greek yogurt, and Greek yogurt overnight oats.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Blueberries: Fresh or frozen work perfectly for these moist blueberry muffins with yogurt. Swap for raspberries or dark chocolate chips if you’re feeling decadent!
- Bananas: Use two very spotty ones for the best natural sweetness. If you’re short on fruit, half a cup of unsweetened applesauce is your best friend.
- Eggs: These provide the lift and structure.
- Greek yogurt: Essential for moisture. Use low-fat Greek yogurt or Skyr for even more protein, or coconut yogurt for a dairy-free version.
- Honey: Our favorite natural sweetener. Maple syrup or agave nectar work seamlessly here for refined sugar free breakfast muffins.
- Flavorings: Vanilla and almond extracts create a “bakery aroma.” You can swap almond extract for a pinch of nutmeg or extra lemon zest.
- Almond flour: This is the base for our high protein almond flour muffins. In a pinch, sunflower seed flour works for a nut-free option.
- Rolled oats: We blend some into flour to act as the “glue.” Use certified gluten-free oats for those with gluten intolerance or Celiac disease. You can substitute the blended oats with oat flour.
- Baking powder: This is the only leavener you need for a great rise! Make sure it’s fresh so your muffins get that beautiful dome.
- Shaved almonds (optional): Sprinkle these on top before baking for a professional bakery-style crunch. Swap for chopped walnuts or pecans for a deeper, earthier flavor, or use hemp seeds if you want a subtle crunch with extra protein.
How to Make Almond Flour Blueberry Muffins
1. Prep the Oven and Oats
Preheat your oven to 350°F (180°C). Spray a 12-cup muffin tin with oil or line it with paper liners. Blend 1 cup of the rolled oats until they look like fine flour, and keep the rest whole. This is a fantastic kid friendly healthy blueberry muffins project because the prep is so quick.
Tip: Lightly spray the inside of the liners with oil so the muffins don’t stick!
2. Mash and Mix the Wet Ingredients
In a big bowl, mash the ripe bananas with a fork. Whisk in the eggs, Greek yogurt, honey, and vanilla extract until the mixture is completely smooth.
Tip: Add the zest of ½ a lemon for a bright, fresh flavor boost! (Optional)
3. Add the Dry Ingredients
With a spoon, stir in the almond flour, blended rolled oats, whole rolled oats, baking powder, and salt. Mix until you don’t see any more dry flour. Using the blended oats creates a perfect crumb for these gluten free oatmeal blueberry muffins.
Let the batter sit and rest for 10 minutes. This helps the oats soak up the liquid so your muffins aren’t soggy! The batter should be thick.
4. Fold in Blueberries
Gently stir in the blueberries with a spoon. Don’t over-mix or you’ll break the blueberries. Scoop the batter into the tin, filling them almost to the top. Optional: sprinkle the tops with shaved almonds for a bakery-style look and extra crunch
5. Bake and Set
Bake at 350°F (180°C) for 25–28 minutes. A toothpick poked in the middle should come out clean. Let them cool in the pan for 20 minutes before touching them. Almond flour muffins need to “set” as they cool.
Tips
- Wait the full 10 minutes: This is the most important tip. Because almond flour and oats don’t absorb liquid as fast as wheat flour, the batter needs that rest time to thicken. This prevents a “soggy” center.
- The “Spotty” Banana Rule: Use bananas that are heavily spotted or even black. These have the highest sugar content and the softest texture, which is vital since this recipe is refined sugar free.
- Don’t over-blend the oats: When making your oat flour, pulse them until they look like a coarse flour. If you blend them into a microscopic powder, the muffins can become too gummy.
- The Stick-Free Hack: Even with “non-stick” liners, oat flour bakes tend to cling. A quick spray of oil inside the paper liners is a lifesaver for easy peeling.
- Fill them high: Unlike traditional muffins that overflow, this thick batter doesn’t. Fill the cups almost to the top to get those beautiful, rounded bakery-style domes.
- Patience is a virtue: I know they smell amazing, but do not touch them for at least 20 minutes after they come out of the oven. They are structurally fragile while hot and need that cooling period to firm up.
- Frozen Berry Trick: If using frozen blueberries, do not thaw them first. Fold them in straight from the freezer to prevent the juice from streaking the batter.
Frequently Asked Questions
Once completely cool, store them in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 5 days. Because they are so moist, adding a paper towel inside the container helps absorb any excess humidity!
These are excellent for freezing! Wrap individual muffins in plastic wrap and place them in a freezer bag. They’ll stay fresh for up to 3 months. Just thaw at room temperature or microwave for 20 seconds when you’re ready for a quick breakfast.
Absolutely. This batter is a great base for raspberries, diced strawberries, or even blackberries. If you prefer a crunchier texture, you can add chopped walnuts or dark chocolate chips.
Yes! These are naturally low in saturated fats and fit perfectly into a heart-healthy or Mediterranean-style eating pattern. They are also 100% wheat-free and contain no refined oils.
The most likely reason is they were still too warm. Almond flour and oats need time to bond as they cool. Make sure you wait the full 20 minutes before removing them from the tin—it’s the secret to keeping them intact!
More Healthy Make-Ahead Breakfast Recipes
- Banana oatmeal pancakes with Greek yogurt
- Greek yogurt green smoothie
- Banana baked oatmeal with Greek yogurt
- Morning glory muffins
- Blueberry baked oatmeal
- Strawberry overnight oats
- Healthy blueberry muffins with Greek yogurt
- Banana overnight oats with Greek yogurt
- Creamy banana chia pudding
For even more inspiration, check out our 25+ healthy make-ahead breakfasts roundup.
If you try this almond flour blueberry muffins recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Almond Flour Blueberry Muffins with Greek Yogurt
Ingredients
- 2 ripe bananas
- 2 eggs
- ½ cup Greek yogurt
- ⅓ cup honey
- 2 teaspoons vanilla extract + ½ tsp almond extract or cinnamon, or the zest of ½ lemon all optional
- 1½ cups almond flour superfine
- 1½ cups rolled oats 1 cup blended and 1/2 cup whole
- 1 cup blueberries fresh or frozen
- 2½ teaspoons baking powder
- ¼ teaspoon salt
- 3 tablespoons shaved almonds optional for bakery style-tops
Instructions
- Prep: Preheat your oven to 350°F (180°C). Spray a 12-cup muffin tin with oil or line it with paper liners.Blend 1 cup rolled oats into a flour. Keep the remaining ½ cup oats whole.Tip: Lightly spray the inside of the liners with oil so the muffins don’t stick.
- Mash and Mix: In a big bowl, mash 2 ripe bananas with a fork until smooth.Add 2 eggs, ½ cup Greek yogurt, ⅓ cup honey, and 2 teaspoons vanilla extract. Whisk until smooth and well combined.Tip: For a fresh flavor, you can add the zest of ½ lemon. This is optional.
- Add the Dry Ingredients: Stir in 1½ cups almond flour, 1 cup blended oats, ½ cup rolled oats, 2½ teaspoons baking powder, and ¼ teaspoon salt.Mix with a spoon until you don’t see any dry flour.Let the batter rest for 10 minutes. This helps the oats absorb the liquid so the muffins bake up tender. The batter should be thick.
- Fold in Blueberries: Gently stir in 1 cup blueberries. Try not to overmix so the berries stay whole.Scoop the batter into the muffin tin, filling each cup almost to the top.Optional: Sprinkle the tops with shaved almonds for extra crunch.
- Bake: Bake at 350°F (180°C) for 25–28 minutes.A toothpick inserted in the center should come out clean.Let the muffins cool in the pan for about 20 minutes before removing them. Almond flour muffins firm up as they cool, which helps them hold together.
Notes
- Blueberries –> Raspberries, mixed berries, strawberries, or dark chocolate chips.
- Bananas –> Unsweetened applesauce (use ½ cup if short on fruit).
- Greek Yogurt –> Skyr (for more protein) or coconut yogurt (for dairy-free).
- Honey –> Maple syrup or agave nectar.
- Vanilla Extract –> Almond extract or lemon zest.
- Blended Oats –> Store-bought oat flour.
- Rolled Oats –> Quick oats or certified gluten-free oats (for Celiac-safe baking).
- Shaved Almonds –> Chopped walnuts, pecans, or hemp seeds.
- Rest for 10 mins: Essential for the oats to hydrate so your muffins aren’t soggy.
- Use black-spotted bananas: The riper they are, the sweeter and softer your muffins will be.
- Spray the liners: A quick mist of oil inside the paper liners prevents sticking.
- Fill to the top: This thick batter won’t overflow, so fill them high for big bakery domes.
- Cool before touching: Wait 20 minutes for the almond flour to “set” or they will crumble.
- Frozen berries: Add them straight from the freezer to keep the batter clean.
- Storage: Store at room temp for 2 days or freeze for up to 3 months.
Nutrition
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Hi! We are Nico & Louise
We're here to share easy, healthy, and delicious recipes 🌿✨.
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Hello
Oats upset my stomach can I substitute something else that would work for this recipe?
Hi Gillian,
Thanks for your question. Honestly (and unfortunately), we haven’t tested this recipe without oats or oat flour, so I can’t guarantee how well it will work with a substitution. Oats help with the texture and structure of the muffins, so changing them may affect the final result.
That said, if you feel like experimenting, I can suggest these alterations that might work:
. More almond flour (the muffins may turn out softer and a bit more delicate)
– Ground sunflower seeds as a similar flour-like substitute
If you try one of these, you might need to adjust the liquid slightly depending on the texture of the batter.
I’d love to hear how it turns out if you experiment! Kindest,
Louise
These worked great and were easy to make!!
A couple of my notes from making this: -I only had one egg on hand, but the recipe still worked well. I did not replace with anything.
-I used the metric version of the recipe and had enough batter to fill up 14 muffin cups instead of only 12, bonus!!
-I also used a vanilla Greek yogurt (again this is what I had on hand) which may have contributed to a sweeter end result (which was desired for me, but if not for you then you may want to stick with a plain Greek yogurt)
I’m really happy with this recipe because my son loves having muffins for breakfast but they’re always SO loaded up with sugar–these still have sugar from the honey/yogurt of course, but way way less than a standard muffin recipe. They came out super tasty! Thanks Nico!
Natalie, thank you for sharing your valuable experience and tips.
First, Uusing vanilla yogurt sounds like a delicious twist, and it’s great to hear the recipe worked well with one egg too.
I’m so happy your son enjoyed the muffins, what a compliment that is 🙂 All the best,
Louise
Made these today with a frozen mix of blueberries and raspberries. Very impressed, really easy to make.
That sounds wonderful, Susan! Blueberries and raspberries are a great combo, good idea. I’m so glad you enjoyed the recipe 🙂
Thank you for trusting it and for taking the time to comment here. Kindest,
Louise
Muffins were moist and tasty. Highly recommend. Will be making them again.
Surprisingly delicious 😋 😍
Hi, can you suggest a swap for the oats or oat flour please….I love the use of almond flour to lower the carbs but don’t eat oats. Really love your great recipes thank you.
Hi Sandy,
We haven’t tried without the oats, so I cannot advise with a guarantee that the variations will work.
With that being said, you could try replacing the oat flour with more almond flour, though the texture will be a bit softer. Another option is using ground sunflower seeds or a small amount of coconut flour (about 1/3 as much since it absorbs more liquid). Hope that helps. Kindest,
Louise
Thank you so much for getting back to me so quickly and the helpful suggestions. Sandy
Recipe title is misleading as there is just as much oats in recipe as almond flour and mashed banana when it says blueberry. Was looking for just an almond flour blueberry muffin.
Love recipe’s that are made with almond flour!!
And this one w/blueberry came out AWESOME GOOD!!
THANKS FOR THE POSTING!! 😘
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