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It's still primetime blueberry season up here in New England but all the rain the past few days had us feeling a little gloomy. I know the perfect cure!
1 cup quick oats
1/2 cup almond flour
2 large eggs
1 large very ripe banana, mashed
1/2 cup blueberries
1/3 cup chopped pecans
1/3 cup pure maple syrup
1/4 cup unsweetened almond milk
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
Heat oven to 350ºF and line 6 muffin tins with paper liners. Combine mashed banana, eggs, maple syrup, almond milk and vanilla extract in a large mixing bowl and whisk with a fork to combine. Add almond flour, oats, pecans and cinnamon. Stir until just combined. Fold in blueberries.
Divide mixture among muffin tins evenly. Bake for 30-35 minutes or until a toothpick inserted comes out mostly clean. Cool muffins 10 minutes. Place onto a wire cooling rack and cool completely, about 30 minutes.
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