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A heart healthy diet should include whole grains, fresh fruits and vegetables, low fat dairy, lean protein and legumes, and should limit fat, saturated fat and cholesterol and sodium.

  • 3 cups plus 1 tablespoon Quaker ® Oats (quick or old fashioned, uncooked)
  • 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1 cup non-fat milk
  • 3 tablespoons agave nectar
  • 1/4 cup almond butter
  • 1 tablespoon canola oil
  • 1 large egg, beaten
  • 1 1/2 tablespoons sliced almonds

Cooking Instructions

Heat oven to 400°F. Lightly spray 12 medium muffin cups with cooking spray or line with paper baking cups. Place 1 cup oats in blender or food processor container and process until oats are finely ground. In large bowl, combine, ground oats, remaining 2 cups oats, flour, baking powder and salt; mix well. In small bowl, combine milk, agave, almond butter, oil and egg; mix well. Add to dry ingredients; stir just until dry ingredients are moistened. Fill muffin cups. Sprinkle with remaining oats and the almonds, pressing lightly into batter. Bake 15 to 18 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.


To freeze leftover muffins, place in freezer bag; seal securely. Freeze up to 2 months. To reheat in microwave oven, place muffin on microwave-safe plate. Microwave on high about 20 to 30 seconds for one muffin.


Almond Butter Muffins is rated 3.5 out of 5 by 6.
Rated 3 out of 5 by from Modified recipe I changed a few things. I used Almond flour instead of wheat flour, Almond milk in place of cow milk, coconut oil rather than GMO canola and Honey instead of Agave. They were really good muffins, no problems with the substitutions and fit in with my Paleo diet better.
Date published: 2017-02-18
Rated 1 out of 5 by from Extremely dry and crumbly I was excited to try this recipe because the ingredients are healthy but i was a bit hesitant about the measurement of oatmeal.. seems a lot for 12 muffins. I followed the recipe (I added 1/2 cup of chocolate chip). It looks great when it came out of the oven but when it was cooled, i cut one muffin in half but it was all crumbly. I tasted it and it was good but dry and crumbly. It does not have a muffin texture at all... Too much oatmeal....
Date published: 2017-10-06
Rated 5 out of 5 by from Soooooo good! The muffins were so good! Kids loved them!!! Easy to make! I love any recipe that contains almond flavor, or almonds!
Date published: 2017-02-02
Rated 3 out of 5 by from Healthy and satisfying This isn't a dessert muffin, but moist for the amount of oil. I liked it with 1 tsp of jam.
Date published: 2017-03-23
Rated 4 out of 5 by from Nutricious Snack Nutz and oat work as fiber for each kids to stay longer hours to focus
Date published: 2017-03-23
Rated 5 out of 5 by from Love it Kids loved it.... i am fan of almond. I love it very much
Date published: 2016-12-20
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