Freshly baked vegan blueberry banana muffins

INGREDIENTS:
2 ripe bananas, mashed
1/4 cup melted coconut oil or vegetable oil
1/2 cup maple syrup or agave nectar
1/4 cup almond milk or any other plant-based milk
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour or whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh or frozen blueberries
INSTRUCTIONS:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, mash the bananas until smooth. Add the melted coconut oil, maple syrup, almond milk, and vanilla extract. Mix until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the muffins tough.
Gently fold in the blueberries until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.