Instructions

• Preheat the oven to 350°F (180°C). Line a 12 hole muffin tin with paper or silicone liners.
• In a small bowl, combine the ground flaxseed and water. Let sit while you prepare the remaining ingredients.
• Place the rolled oats, baking powder, salt, and cinnamon into a large bowl, stir to combine, and set aside.
• In a medium bowl, combine the mashed banana, flax egg, melted coconut oil, almond milk, maple syrup, and vanilla extract.
• Add the wet ingredients into the dry ingredients and mix to form a muffin batter, then gently mix in the blueberries.
• Pour the mixture into the prepared muffin tin and place into the hot oven to bake for 20 to 25 minutes, or until golden brown and cooked through.
• Remove the muffins from the oven and set aside on a wire rack to cool for 5 minutes before serving.
• Store any leftover muffins in an airtight container.