Preheat the oven to 350 F. Line a muffin pan with muffin liners and set aside.

Place the oats in a high-powder food processor or blender. Pulse for about 30 seconds or until a fine flour forms (make sure there are no whole oats!). Here’s a link to our favorite food processor

Place oat flour, whole wheat flour, baking soda, baking powder, and salt in a small bowl and stir until everything is well incorporated.

In a large mixing bowl add mashed bananas, eggs, maple syrup, coconut oil, and vanilla. Whisk together until everything is well combined.

Pour the dry ingredients into the bowl with the wet ingredients and stir until there are no lumps or streaks.

Fold in the blueberries using a rubber spatula. Make sure they are evenly distributed.

Scoop the batter into the muffin liners. These are large muffins, so it is okay to fill the liners almost entirely full. Sprinkle the tops of the muffins with whole oats (optional).

Place the muffin pan in the oven and bake for 20-25 minutes or until the tops are golden and the inside of the muffins pass the toothpick test (poke one with a toothpick and if it comes out clean the muffins are done).

Store muffins at room temperature in an airtight container for up to 1 week.