A cinch to make, these heavenly muffins are a healthy way to jumpstart your mornings.

Soft and sweet, muffins are perfect for busy mornings when you need a grab-and-go snack. For this easy recipe, simply blend the ingredients, pour the batter into the tin, and bake. Enjoy them for breakfast (or as a light treat) and pair with your favorite coffee or tea.

Using almond butter as its base, these muffins are rich in protein (making you feel fuller for a longer period of time) and sweetened with just a bit of honey, vanilla, and cinnamon. Fresh blueberries naturally bump up the sweet factor while adding brain-boosting antioxidants and essential vitamins. As a bonus, shredded carrots are snuck in for an unexpected veggie boost.

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To get started, combine the first seven ingredients together in a blender. Pulse on low until you get a thick homogeneous batter. Pour the mixture into a large mixing bowl, then stir in the grated carrots. Mix until well combined.

Next, fold in three-quarters of a cup of blueberries and mix until evenly distributed. Divide the batter between the prepared muffin cavities, then top with the remaining blueberries. Bake for 20 minutes, or until an inserted toothpick comes out clean from the center. Let the muffins cool for 10 minutes, then serve and enjoy.

Tip: For a vegan option, use flax eggs and swap out the honey for maple syrup in equal amounts.

Felicia Lim

Almond Butter Blueberry Blender Muffins

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Total time:35 mins

Cook Time:20 mins 20 minutes

Prep Time: 15 mins 15 minutes

Serves:12

Almond Butter Blueberry Blender Muffins

Recipe by: Felicia Lim

Blend up soft and fluffy muffins featuring an almond butter base and fresh blueberries.

Tools

• Muffin tin
• Muffin liners
• Blender
• Large mixing bowl

Ingredients

• 1 cup creamy almond butter
• ¼ cup honey
• 1 T orange juice
• 3 eggs
• 1 t pure vanilla extract
• 1 t ground cinnamon
• 1 t baking powder
• 1 cup grated carrot
• 1 ¼ cup fresh blueberries, divided

Instructions

• Preheat the oven to 350°F and insert the muffin liners into each cavity of the muffin tin.
• Combine the almond butter, honey, orange juice, eggs, vanilla extract, ground cinnamon, and baking powder together in a blender. Pulse on low for 20 seconds, or until you get a thick homogeneous batter.
• Pour the batter into a large mixing bowl and stir in the shredded carrots. Mix until well combined.
• Fold in ¾ cup of blueberries and mix until they are evenly distributed.
• Pour ¼ cup of batter into the prepared muffin liners and top with remaining ½ cup of blueberries.
• Bake for 20 minutes, or until an inserted toothpick comes out clean from the center.
• Allow the muffins to cool for approximately 10 minutes before serving.

Looking for Paleo ingredients? Here are a few we’d recommend:
Almond butter (Barney)
Raw honey (Bee Farms)
Vanilla extract (Frontier)
Ground cinnamon (Simply Organic)
Baking powder (Hain)

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