Preheat oven to 350 and prepare a 12-cup muffin tin with papers or cooking spray.
In a large bowl mix together Pamela’s Baking Mix, cinnamon and salt.
In a medium bowl, mash the bananas, then whisk in vanilla, coconut oil, sugar and eggs. Pour the wet ingredients into the bowl with the dry ingredients and use a wooden spoon or spatula to mix until combined.
Fold in blueberries and scoop batter into 12 muffin cups. (I use a ¼ cup measuring cup)
Bake 16-20 minutes or until a toothpick comes out clean.
Recipe by Love and Lemons at https://www.loveandlemons.com/gluten-free-blueberry-banana-muffins/