Blueberry almond power muffins!

Start by preheating your oven to 350F. In a large bowl mash your bananas until smooth. Add in your nut butter, greek yogurt and maple syrup. Mix well before adding in your eggs and vanilla and mixing again. Add in your oats, flour, baking powder, baking soda and cinnamon. Stir until dry bits are combined then add your blueberries and sliced almonds and fold to combine. Add your batter to a lined muffin tin and bake for 21-23 minutes. Enjoy! *this recipe makes 15 muffins which can be stored at room temp in an airtight container for 4 days or in the refrigerator for up to 10 days*