To start, preheat the oven to 350F and prepare a muffin tin by lining it with your favorite liners, you may also coat the tin with non-stick spray instead.

Next, in a large mixing bowl, add in the over-ripe bananas and using a fork or potato masher, mash the banana until you have little to no clumps left.

Then, add in the vegan yogurt, nut butter, maple syrup and vanilla. Mix with a whisk until ingredients are well combined.

Add in the almond flour, baking powder, salt and cinnamon last and mix with a spatula until ingredients are just combined. Fold in fresh or frozen blueberries last.

Next, add batter to the prepared muffin tins. You want to fill these about 3/4 of the way, these will rise only slightly during baking time.

Bake the muffins in the preheated oven for 35-45 minutes or until a toothpick inserted in the center comes out clean.

Let muffins rest on the counter before removing from the liners. Best stored in the fridge in an airtight container and eaten within 4-5 days. May also freeze and enjoy up to 1 month.