Step 1

Preheat oven to 350° F (177° C).

Step 2

Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.

Step 3

Line a muffin tin with liners or generously grease the inside of each cup with coconut oil.

Step 4

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.

Step 5

In a medium bowl, mix the flax eggs, coconut oil, coconut sugar, banana puree, and vanilla, together until blended.

Step 6

Slowly add the dry mixture to the wet mixture and stir until combined. Fold in blueberries.

Step 7

Using a spoon or a large scoop, divide batter into the 12 muffin cups.

Step 8

Bake for 18 minutes or until toothpick inserted in the middle of the largest muffin comes out clean.

Step 9

All muffins to cool in the muffin pan for a few minutes and then remove and place them on a cooling rack.