Step 1

Preheat the oven to 375°F and line a muffin tin with muffin liners. Instead, you can thoroughly spray the tin with non-stick cooking spray, and omit the liners.

Step 2

In a large mixing bowl, mash the ripe bananas with a fork until they resemble the consistency of lumpy applesauce.

Step 3

Stir in the melted coconut oil, eggs, maple syrup, and vanilla extract until fully incorporated. This may take 1-2 minutes to completely mix in the oil.

Step 4

Add the finely ground oat flour, baking powder, cinnamon, and salt. Stir until just combined. Be careful not to over-mix!

Step 5

Using a rubber spatula, gently fold in the blueberries until just combined. Be careful not to crush them.

Step 6

Transfer the batter to the prepared muffin tin. Try to add the same amount of batter to each muffin cup, for even baking. Press additional blueberries or banana slices into the top of the muffin batter before baking, if desired.

Step 7

Bake the muffins for 15-20 minutes or until a toothpick inserted into the center of a muffin comes out clean, or with a few moist crumbs. Be careful not to over-bake the muffins! (Note: if using frozen blueberries, they may take an extra 5 minutes to bake.)

Step 8

Allow the muffins to cool in the pan for a few minutes before serving. Enjoy!