Banana Blueberry Muffin Tops
Healthy and delicous muffin/cookie hybrid!
Ingredients
- 1 very ripe banana
- 2 large eggs
- 2 Tbsp oil avocado or other flavorless oil
- 2 Tbsp maple syrup or honey
- 1 cup fine almond flour
- 1 cup quick-cooking rolled oats gluten-free if desired
- 1 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp fine salt
- 1/2 cup frozen wild blueberries or fresh blueberries
Instructions
- Preheat oven to 350 degrees. Line a sheet pan with parchment or use a silicone baking mat.
- Mash the banana in the bottom of a large bowl until no lumps remain (or only a few little ones remain). Mix in eggs, oil, and maple syrup. Add almond flour, oats, baking powder, cinnamon, and salt and mix until just combined. Gently stir in blueberries.
- Scoop batter onto the prepared sheet pan using a 1/4 cup measuring cup or a large cookie scoop. Bake until lightly golden brown around the edges, 10 to 12 minutes. Allow to cool on the pan or transfer to a rack. Store in an airtight container on the counter for 1 day or in the refrigerator for 4 days. Wrap well and freeze for up to 1 month.