Preheat oven to 400 degrees and fill muffin tin with liners.
In a blender, add 2 cups rolled oats and blend until oats are flour-like (about 30 seconds).
Add 2 ripe bananas, 2 large eggs, ½ cup vanilla greek yogurt, ¼ cup almond milk, ¼ cup coconut sugar, 1 tablespoon vanilla extract, 1½ teaspoon baking powder and ½ teaspoon salt to blender.
Blend until smooth.
Toss in ½ cup of blueberries (frozen or fresh) and stir until combined.
Pour batter into muffin tin.
Bake for 25 minutes or until tops are golden. Let muffins cool for 5 minutes.
Enjoy!
Recipe by Afitcado at https://www.afitcado.com/blueberry-banana-oat-muffins/