Step 1

Preheat your oven to 350°F and line a standard 12-cup muffin pan with paper liners or grease well with softened butter or oil.

Step 2

In a large bowl, mash the banana with a fork until very smooth. Whisk in olive oil and eggs. Add milk, vinegar and vanilla and whisk until blended. Add oat flour or ground oats, almond flour and ground flax seed and whisk it in until evenly combined. Don't worry about over-mixing at this point. Let batter stand for 5-10 minutes to allow the oats to hydrate.

Step 3

In a medium bowl, whisk together flour, baking powder, baking soda, ground cinnamon, nutmeg and salt until evenly blended.

Step 4

Add the flour mixture and fold it in gently until mostly combined but a few streaks remain. Fold in blueberries. Do not over-mix.

Step 5

Cover the bowl and let the batter rest for 30 minutes.

Step 6

Divide batter evenly among prepared muffin cups, filling almost full. Bake for 20-25 minutes until golden brown around the edges and firm to the touch. Transfer pan to a wire rack and let muffins cool for 5 minutes before transferring individually to the rack to finish cooling.

Step 7

*I often use chopped frozen or fresh cranberries in place of blueberries too. They are tart, but I like it. You can also sub fresh raspberries or blackberries.