In a large mixing bowl, combine the gluten free oats, baking powder, baking soda, cinnamon, and salt. Stir them together until evenly mixed. This ensures the leavening agents and spices are well distributed.

In a medium bowl, mash the ripe bananas with a fork until smooth. You want about 1 cup of mashed banana. A few small lumps are fine—they’ll add texture to the muffins.

To the mashed bananas, add the eggs, honey or maple syrup, almond milk, melted coconut oil, and vanilla extract. Whisk everything together until fully combined. The mixture should be smooth and slightly thick.

Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Don’t overmix—some small lumps are okay.

Gently fold the blueberries into the batter. If using frozen blueberries, add them straight from the freezer to prevent bleeding. Be careful not to crush the berries while mixing.

Line a 12-cup muffin tin with paper liners or lightly grease it with nonstick cooking spray. This prevents the muffins from sticking and makes cleanup easier.

Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full. Use a spoon or an ice cream scoop for even portions. The batter should yield 10 to 12 muffins, depending on size.

Place the muffin tin in the preheated oven. Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Rotate the tin halfway through baking for even cooking.

Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely. Serve warm or at room temperature.