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–+ servings
Almond flour blueberry muffins with Greek yogurt stacked neatly under bright, natural light.

Almond Flour Blueberry Muffins with Greek Yogurt

Prep Time: 10 minutes
Cook Time: 25 minutes
Resting Time: 10 minutes
Total Time: 45 minutes
Servings: 12 people
Author: Nico Pallotta

  • 2 ripe bananas
  • 2 eggs
  • ½ cup (120 g) Greek yogurt
  • ⅓ cup (115 g) honey
  • 2 teaspoons vanilla extract + ½ tsp almond extract or cinnamon, or the zest of ½ lemon all optional
  • 1½ cups (150 g) almond flour superfine
  • 1½ cups (150 g) rolled oats 1 cup blended and 1/2 cup whole
  • 1 cup (140 g) blueberries fresh or frozen
  • 2½ teaspoons (10 g) baking powder
  • ¼ teaspoon salt
  • 3 tablespoons shaved almonds optional for bakery style-tops

  • 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.
    Step 1 Muffin pan brushed with oil.
  • 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.
    Step 2 Mashing two ripe bananas in a glass bowl with yogurt and honey.
  • 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.
    Step 3 Stirring almond flour and oat flour into a thick muffin batter with a spoon.
  • 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.
    Step 4 Muffin batter with blueberries scooped into a muffin tin.
  • 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.
    Step 5 Golden muffins topped with shaved almonds cooling on a marble surface.
Substitutions
  • 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.
 
Tips
  • 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.
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