Blueberry Muffin Granola Bar Bites

I find it extremely hard to resist a blueberry muffin. You know those big, giant butter bombs you can buy at the grocery store? I love them, every last crumb. But I don't eat them. I think it's been years since I last had one. But that's only because I tend to avoid the grocery store bakery like the plague. I am afraid of the grocery store bakery and ultimately powerless in its presence. So again, I don't go there. Because I find it extremely hard to resist a blueberry muffin.

Enter the Blueberry Nut bar from Two Moms in the Raw. I'd show you a picture, but I ate the thing like a starving child quite some time ago. I might have been driving at the time, which makes for yet another reason why I didn't take a picture.

Anyway, it was good.
And flavorfully inspiring.

I think I had a batch of my granola bar bites at home, and I'm pretty sure the very thought of that recipe in combination with the empty wrapper in my hand led to a granola bar bite epiphany of sorts.

I could totally make a Blueberry Muffin Granola Bar Bite. So I did.

They don't look much different than the original, but the taste is undeniably blueberry. And muffin. So needless to say, they didn't last long.

And I'm the only one that eats them.

You should make them. No really, you should. Just don't buy the blueberry flavored cranberries. Buy actual dried blueberries. I couldn't find them at my store, only to go back to said store a few days later to find them exactly where I had been looking. I swear on my oatmeal they weren't there the first time.

I swear it.

BLUEBERRY MUFFIN GRANOLA BAR BITES
Inspiration: Granola Bar Bites

Ingredients
• 1-2/3 cup oats
• 1/3 cup whole wheat flour
• 1/2 tsp salt
• 1/4 tsp cinnamon
• 1/2 tsp wheat germ
• 1/4 tsp ground flaxseed
• 1/2 tsp Chia seeds
• 1 cup dried blueberries
• 1/2 cup crushed pecans
• 1/2 cup crushed walnuts
• 1/3 cup almond butter
• 1 tsp vanilla protein powder
• 1 tsp vanilla
• Splash of water
• 1/2 cup honey

Directions
1) Combine all ingredients and mix completely. Refrigerate for at least 30 minutes.

2) Preheat oven to 350F. Using a cookie scoop, scoop out dough and form into a solid and compact ball—this is important! Bake for 15 minutes.

3) Cool for five, then put on a dinner plate and cool in the 'fridge until they're completely cold. Transfer to an airtight container and store. Or eat. Whichever comes first.

Question: What is your favorite type of muffin? Link me up with a recipe if you have one!