¾ cup oat flour
½ cup almond flour
1 teaspoon baking soda
1 teaspoon of sea salt
¼ cup date sugar
1 teaspoon cinnamon
⅓ cup maple syrup
¾ cup of milk
2 ripe bananas
¾ cup of blueberries
Preheat oven to 375° F.
In a bowl or stand mixer, combine the dry ingredients: flours, baking soda, sea salt, date sugar, and cinnamon.
Add in the wet ingredients: maple syrup, egg, and milk. Mix until combined.
Slice up the ripe bananas and add to the batter. Mix until the bananas are well combined, but still chunky in the batter.
Using a rubber spatula, fold in the blueberries, carefully.
Fill the cupcake pan and cook for 20 minutes.
Remove and let cool on a wire rack.
Once cool, drizzle almond butter, SunButter, or your favorite nut spread on top. If needed, loosen the spread by whisking in water.