Now, let’s get down to business. Below are the detailed steps to create these delights.

Preheat your oven to 350°F (175°C). This might seem simple, but it's crucial as it ensures your muffins bake evenly and rise beautifully.

Grease a standard muffin pan or line it with muffin liners. My preference leans toward liners, as they make cleanup a breeze!

In a large mixing bowl, whisk together your whole wheat flour, rolled oats, baking powder, baking soda, and cinnamon. This step creates an even blend of all your dry ingredients, giving the muffins their perfect rise and flavor.

In another bowl, mash your ripe bananas until smooth. I usually use a fork for this job; it does wonders. If you can’t get your hands on ripe bananas, try letting them sit at room temp or even pop them in the microwave for a few seconds to soften.

To the mashed bananas, add the eggs, almond milk, and maple syrup. Mix until everything is well-incorporated. The creamy base will give your muffins the moisture they need.

Gradually add the dry mixture into your wet mixture. Stir gently; avoid over-mixing, or risk ending up with dense muffins. We want them light and airy.

Gently fold in the blueberries. Here’s where the magic happens—every bite will burst with fruity goodness!

Spoon the batter evenly into your prepared muffin pan, filling each cup about three-quarters full. This allows room for them to rise without overflowing.

Place the muffin pan in the preheated oven. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. The muffins should have a nice golden color on top.

Once baked, remove them from the oven. Allow the muffins to cool in the pan for about 5 minutes. Transfer them to a wire rack to cool completely before serving.