2 ripe bananas
1/2 cup blueberries
1 tbsp olive oil
2 tbsp maple syrup
1 tsp vanilla extract
1/4 cup almond milk
1 pinch cinnamon
1 pinch salt
1 tsp baking powder
2 cups almond flower
Preheat oven to 350°
In a large bowl, mash the bananas.
Add in all Ingredients except almond flour & blueberries.
Whisk all ingredients in the bowl to a pancake batter consistency.
Add almond flour & blend for 1 more minute until all ingredients are mixed together nicely.
Line a cupcake baking pan with paper baking cups & spray them lightly with oil.
Pour in the mixture in each cup & add blueberries.
Bake in the preheated oven for 35-40 minutes.