Wholesome Blueberry Muffins



+ 2 ripe bananas

+ ¾ cup + 2 tbsp plant based milk

+ 1 cage free egg

+ ¼ cup pure maple syrup

+ ¼ cup coconut oil, melted

+ 4 tsp fresh lemon juice

+ 2 tsp pure vanilla extract


+ 2 cups whole wheat flour

+ ½ cup coconut sugar

+ ¼ cup quick oats

+ 2 tsp baking powder

+ 1 ½ tsp cinnamon

+ ½ tsp baking soda

+ ½ tsp salt

+ 2 tbsps flaxseed

+ 1 ¼ cup blueberries


→Preheat oven to 350 degrees Fahrenheit.

→In a medium mixing bowl, combine all wet ingredients together. Mix until just combined to not overmix the batter.

→In a separate bowl, mix all dry ingredients well.

→Add the dry ingredients into the wet ingredients and mix until just combined. Then gently fold in the blueberries.

→Grease a 12-cup muffin tin and fill each with ½ cup batter. Bake for 17-20 minutes.

→Makes 15 muffins.

Note: You can make 6 jumbo muffins, as pictured, you'll just want to adjust the time in the oven until a toothpick comes out clean. I would check at 25 minutes and adjust from there!

✨Be sure to tag me on instagram (_jessicadriver_)when you give this recipe a try!