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Preheat the oven to 425*. Line a 12-cup muffin tin with wrappers, or spray with cooking spray.
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In a large bowl, mix mashed bananas with honey, maple syrup, vanilla extract and almond extract until smooth.
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Add in Greek Yogurt, stirring until combined.
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Add in the egg, stirring until combined.
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Add in flour, baking powder, baking soda, salt, cinnamon, oats, and almonds, stirring gently until the mix is almost combined.
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Pour in the almond milk and continue to stir the mixture until just combined.
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Lastly, gently stir the blueberries into the muffins.
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Spoon batter equally into the muffin tin, about 3/4 of the way full. Sprinkle with slivered almonds, if desired.
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Reduce the oven temperature to 375 (preheating the oven at a high temperature helps the muffins to puff up bakery-style), and bake for about 20-22 minutes, or until a cake tester comes out clean.
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Enjoy warm, cold, or at room temp!