Blueberry Olive Oil Muffins
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
Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners and spray them lightly with olive oil spray.
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.
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.
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.
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.