Wake up your household with the smell of these delicious and healthy whole grain blueberry banana muffins. Made with all real ingredients, no refined sugars, vegan and gluten-free.
Preheat oven to 350 degrees. Line a 12-cup muffin pan with paper liners.
Place all ingredients in a high-speed blender or food processor until everything is smooth and the batter is a creamy texture.
Mix in the blueberries, and carefully spoon the batter into lined muffin cups. Fill each cup 3/4 full.
Bake for 20-22 minutes until the edges are slightly browned. Remove from the oven and let them rest in the muffin pan for 5 mins. Transfer to a cooling rack and let them cool for another 15 minutes.
Store in an airtight container for 3-4 days in the fridge. Muffins also freeze well.