Blueberry Olive Oil Muffins
Ingredients
1¾ Cup unbleached all-purpose flour
½ Cup whole wheat flour
1 Cup old-fashioned whole oats
¼ Cup ground flax seed
¼ Cup ENZO’S TABLE Almond Flour
1 Tsp. baking powder
1 Tsp. baking soda
½ Tsp. kosher salt
1 Tsp. ground cinnamon
½ Tsp. ground nutmeg
2 large, overripe bananas
¼ Cup light brown sugar
2 Tbsp. ENZO’S TABLE Honey
2 Tbsp. ENZO Organic Extra Virgin Olive Oil
1 Large egg
½ Cup low-fat buttermilk (can sub oatmilk for a dairy free muffin)
1 Tsp. pure vanilla extract
1 Cup blueberries
Directions
Step 1
Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners and spray them lightly with olive oil spray.
Step 2
Place the white and whole wheat flours, oats, ground flax, almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl and whisk well to combine.
Step 3
Mash the peeled bananas well in a medium bowl with a fork; add the brown sugar, honey, olive oil, egg, buttermilk and vanilla and mix well to break up the egg and thoroughly combine the wet ingredients.
Step 4
Add the wet ingredients to the dry ingredients and mix well with a fork to completely moisten the dry ingredients – your batter will be stiff and lumpy. Mix in the blueberries.
Step 5
Divide the mixture evenly among the muffin tins, filling each tin to the top, slightly mounded. Bake the muffins for 25-35 minutes; the muffins should be golden on the top and a cake tester inserted in the center will come out clean.
