1/2 cup blueberries (fresh or frozen (if using frozen, don't defrost))
These muffins freeze very well - just wrap individually and microwave for about 30 seconds to reheat. They are a great snack or a delicious breakfast crumbled on top of some yogurt.
Preheat oven to 350 degrees and line a muffin pan with paper liners.
In a small bowl stir together the flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, mix together the mashed bananas, brown sugar, coconut oil, almond milk, and vanilla extract. Stir until mixed well. Add in the dry ingredients and stir until just combined. Gently fold in the blueberries.
Fill muffin liners about 3/4 full and bake for about 25 minutes, until brown on top and firm.