Flourless White Chocolate Blueberry Muffins

Serving 9 people

25 min


  • almond butter ¼ cup almond butter*
  • baking soda ½ tsp. baking soda
  • banana 1 ripe medium banana
  • blueberries ½ cup fresh blueberries, coated with ½ Tbsp. cornstarch***
  • egg 1 large egg
  • ground flaxseed 2 Tbsp. ground flaxseed
  • honey ¼ cup honey
  • rolled oats ¾ cup rolled oats**
  • vanilla extract 1 tsp. vanilla extract
  • white chocolate chips ¼ cup white chocolate chips
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How to make it

  1. Preheat oven to 350F and prepare a muffin pan by spraying 9 cavities with cooking spray. Set aside.
  2. Add all ingredients except for blueberries and chocolate chips to a blender and blend on high until oats are broken down and batter is smooth and creamy. Stir in blueberries and chocolate chips by hand.
  3. Pour batter into prepared muffin pan, filling each cavity until it is about full.
  4. Bake for 10-12 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.