1 cupquick-cooking rolled oatsgluten-free if desired
1 1/2tspbaking powder
1/2tspground cinnamon
1/4tspfine salt
1/2cupfrozen 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.