These vegan muffins are so moist, tender, delicious with the blackberries and crunchy granola topping... so so heavenly.
Preheat oven to 170 celsius. Prepare the muffin pans. Set aside.
In a medium bowl, whisk together flour, baking soda, baking powder and set aside.
In a large bowl, combine sugar, oil, banana, vanilla extract and milk. Mix flour mixture to wet mixture and use a fork to combine. Gently, fold in blackberries.
Scoop muffin batter into prepared muffin tins. About 3/4 full. Sprinkle each muffin with the granola. Bake at 170 celsius until muffins turn golden brown and a toothpick can be inserted and come out clean, about 25 minutes.
Remove muffin tin from the oven. Let muffins cool for 5-10 minutes before enjoying.