Recipe

Honey Blueberry Muffins & One Bowl
No Bake Granola Bars

Recipe by Samah Dada

Servings: 6 muffins/1 sheet of granola bars
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients:

For the muffins:

• 1⁄4 cup almond butter, creamy
• 2 Tablespoons coconut oil, melted and cooled
• 1⁄2 cup honey
• 1 Teaspoons vanilla extract
• 1 egg
• 2 Tablespoons lemon juice
• 2 cups almond flour
• 1⁄2 teaspoon baking powder
• Pinch of salt
• 2 Tablespoons almond milk
• 1 cup blueberries, fresh or frozen

For the granola bars:

• 1⁄4 cup creamy peanut butter (sub tahini or almond butter)
• 1⁄4 cup honey (can sub maple)
• 1 teaspoon vanilla extract
• 1⁄4 cup rolled oats
• 1⁄3 cup pumpkin seeds
• 1⁄4 cup ground flax seed
• 1⁄4 cup hemp seeds
• 1⁄3 cup slivered almonds
• 1⁄3 cup unsweetened shredded coconut

Granola Bar Topping:

• 1/3 cup creamy peanut butter (can sub tahini or sunbutter for nut-free
  option)
• 1/2 cup dark chocolate chips
• 2 tsp coconut oil

Instructions:

1. Prepare the Honey Blueberry Muffins
Preheat the oven to 350 degrees. Line a muffin tin (6 wells) with muffin liners
In a medium bowl, beat the egg. Add almond butter, coconut oil, honey,
vanilla extract and lemon juice; mix well until smooth.
In a separate bowl, mix together the almond flour, baking powder and a pinch
of salt. Add the dry ingredients to the wet until well incorporated. Add almond
milk to thin the batter and stir to combine. Gently fold in the blueberries – you
do not want to break them during this process!
Divide and pour the batter into the prepared muffin wells. Bake muffins until
the edges are golden brown and a toothpick inserted into the center comes
out clean – about 30-35 minutes.

2. Prepare the No Bake Granola Bars:
Combine the creamy peanut butter, honey, and vanilla extract until smooth.
Add the rolled oats, pumpkin seeds, ground flax, hemp seeds, slivered
almonds and unsweetened shredded coconut. Mix to combine to form a
sticky dough then pack very tightly into a prepared baking sheet (you can use
your hands to press everything together).
Spread creamy peanut butter or nut butter of choice over the top.
Melt chocolate with coconut oil in the microwave in 15 second increments
stirring between until completely glossy and smooth. Pour the chocolate on
top of the peanut butter, spreading it gently to ensure it doesn’t mix with the
peanut butter. Freeze for an hour. Slice into pieces and enjoy!
Keeps in freezer.

To view these recipes and more at Honey.com, click on the links below:

Honey Blueberry Muffins

No Bake Granola Bars