Healthy, moist, and insanely tasty, these five-ingredient banana blueberry muffins are the ultimate best way to use up overripe bananas and make a quick treat in less than 30 minutes.
Preheat the oven to 180C/350F. Line a 12-count muffin tin with greased muffin cups and set aside.
In a large mixing bowl or high speed blender, combine all the ingredients except for the blueberries and mix/blend until fully combined. Fold in the blueberries.
Divide batter amongst the muffin cups until mostly full (they won't really rise so don't worry about overflow). Bake for 20-25 minutes, until tender on the outside.
Remove from oven and allow to cool in muffin tray completely. Remove from muffin tins and enjoy or even better, refrigerate for at least an hour.
Notes
TO STORE. Leftovers can be stored in an airtight container at room temperature for up to two days or in the fridge for up to five days.TO FREEZE. Wrap each muffin individually in food wrap, then place them in a sealable bag and freeze.