Gluten-Free Blueberry Pancake Power Muffins

Gluten-Free Blueberry Pancake Power Muffins

Fluffy and sweet like pancakes, gluten-free, and made with better-for-you ingredients like O Organics®, this power muffin is the on-the-go breakfast that packs a healthy punch!



25 mins

Total cook time

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Main Ingredients

  • 3 O Organics® Eggs
  • 1/2 cup O Organics® Vanilla Greek Yogurt
  • 1/3 cup Open Nature® Almond Butter
  • 1/2 cup O Organics® Pure Maple Syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup quick oats
  • 1 1/2 cup O Organics® Superfine Almond Flour
  • 1 scoop Open Nature® Plant-Based Vanilla Protein Powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup frozen blueberries, plus more

Cooking Instructions

Step 1

Preheat oven to 415°. In a bowl, whisk together eggs, Greek yogurt, almond butter, maple syrup, cinnamon, and salt.

Step 2

Sprinkle dry ingredients on top of wet mixture: oats, almond flour, protein powder, baking soda, and baking powder. Mix well, then fold in 1/2 cup blueberries.

Step 3

Evenly distribute batter among a prepared 12-count muffin tin. Add 2-3 more blueberries to the top of each muffin. Bake at 415° for 5 minutes, then lower the heat to 350° and bake muffins another 12-14 minutes, or until a toothpick comes out clean.

Step 4

Remove and let cool. Enjoy!

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.