Blueberry Power Muffins (gluten-free) - Patricia Bannan, MS, RDN

Ingredients

• 3 ½ cups super-fine blanched almond flour (such as Bob's Red Mill)
• 1 cup oat flour
• 2 ¼ teaspoons baking soda
• 1 teaspoon sea salt
• 3 cups mashed ripe bananas (from 6 large bananas)
• 3 tablespoons vegetable oil
• 2 tablespoons honey
• 5 large eggs
• 2 teaspoons pure vanilla extract
• 3 cups fresh blueberries
• 1 tablespoon sugar or honey, for sprinkling or drizzling over top (optional)