An easy + vegan muffin recipe that the whole family will love! These muffins make a healthy breakfast or on the go snack.
Preheat your oven to 375F. Line a muffin tin with muffin liners. Make a "flax egg" by whisking ground flaxseed and water together in a small dish. Set aside for at least 5 minutes.
Meanwhile, in a large bowl mix together whole wheat flour, baking powder and salt. In a smaller mixing bowl, mix together mashed ripe bananas, pure maple syrup, melted coconut oil and non-dairy milk.
Create a well in the centre of the dry ingredient mixture and pour the wet ingredient mixture into the well. Stir enough to moisten the batter completely, but be careful not to overmix. The batter should appear lumpy.
Gently fold the blueberries into the batter. Pour 1/4 cup batter into each muffin liner evenly. Place muffins in the preheated oven and bake for 20-25 minutes until the muffin tops are golden brown. Transfer muffins to a wire rack to cool. Enjoy after cooling or store in an airtight container for 3-5 days.