Prepare for Baking: Preheat oven to 350 degrees F and spray a 12-piece muffin pan with non-stick cooking spray, lightly grease with butter or oil or line with paper liners.

Mash Banana: Add the banana to a large mixing bowl and mash into a paste using a fork or immersion blender.

Add Wet Ingredients: Add the almond butter and coconut sugar and mix until smooth. Add the lemon juice, vanilla and milk and stir to combine until smooth.

Add Dry Ingredients: Add the whole wheat flour first, then the baking powder, salt and cinnamon. While the dry ingredients are sitting on top of the wet, gently mix to help distribute the baking powder, then start folding the dry ingredients into the wet. Gently mix until no dry bits remain, then stop mixing. Do not over mix. 

Add Blueberries: Toss the blueberries in 1-2 teaspoons of flour, this prevents them from sinking to the bottom for more even distribution. Add the blueberries and gently fold in, just a few stirs should do it.

Add to Muffin Pan: Using a ice cream scoop or spoon, evenly distribute the batter between 12 cups. Sprinkle each with a few walnuts and a little coconut sugar, if desired.

Bake and Cool: Bake for 26 minutes until the muffins are golden brown on top. Remove from the oven then let the muffins sit in the tin for a few minutes before carefully lifting out and placing on a cooling rack to finish cooling. Enjoy your muffins spread with chia seed jam, almond butter, coconut butter or vegan butter for a delicious treat or snack.