1 cup almond flour (TRY: Bob’s Red Mill Almond Flour)
1/4 tsp baking soda
2 large eggs
2 tbsp raw honey
1/2 tsp pure vanilla extract
1/2 tsp apple cider vinegar
3/4 tsp ground cinnamon
Pinch sea salt
1/2 cup frozen wild blueberries (NOTE: Do not thaw.)
Preparation
Preheat oven to 350°F. Mist a mini muffin tin with cooking spray or line with paper cups.
In a large mixing bowl, whisk flour and baking soda. In another medium bowl, whisk together eggs, honey, vanilla, vinegar, cinnamon and salt; pour into flour mixture and mix until combined. Fold in blueberries.
Place about 1 tbsp batter in each of 16 muffin cups. Bake for 15 minutes or until lightly golden.
One of the poster-children for antioxidants, sweet blueberries lend a burst of color to classic banana bread, while walnuts give each tender slice a textural kick.
If you think your oatmeal has no place in the cold breakfasts of warm summer mornings, pull it back out! Cool and creamy overnight oats layered with frosty fruit purée is kind of like eating ice cream for breakfast, but with a lot less guilt.