Step 1

Preheat the oven to 375 F. Lightly oil a 12-cup muffin pan and set aside.

Step 2

Mix the oats and coconut chips together in a medium bowl and set aside.

Step 3

Place the bananas, applesauce, agave nectar, cinnamon, ginger and salt in a blender and purée into a creamy custard. Pour the custard into the bowl with the oats and coconut, and mix well. Fold in the blueberries, then divide evenly among the muffin cups.

Step 4

Bake for 25 to 30 minutes until golden on top and slightly firm. Remove from the oven and cool for 10 to 15 minutes, just to allow the oats to set up.