Please use organic ingredients when possible!
First, make your flax egg by combining the ground flaxseed and 6 tablespoons of water in a small bowl. Set aside while you get everything else ready.
Preheat the oven to 350. Line a muffin pan with 12 baking cups. I like to use these baking cups.
In a large bowl, mash the bananas with a fork really well. Add the vanilla extract to the banana mixture and stir it together.
Add the other ingredients (except the blueberries) to the bowl including the flax egg. Stir until everything is well combined.
Add the blueberries by folding them into the batter. Then evenly scoop out the batter into the 12 baking cups. Bake for 25 minutes.
Once they are done baking, allow them to cool for 20 minutes before serving. Store in a glass container in the fridge for up to a week, or the freezer for evening longer.