Preheat your oven to 180°C or 350°F. Line a muffin tin with paper liners or lightly grease it with oil. This helps prevent sticking and makes cleanup easier later.

Place the ripe bananas in a bowl. Use a fork to mash them until smooth. Small lumps are fine. The bananas add natural sweetness and moisture to the muffins.

Add eggs, honey, Greek yogurt, milk and vanilla extract to the mashed bananas. Whisk everything together until smooth and creamy. The mixture should look thick but easy to stir.

In another bowl, mix oat flour, protein powder, baking powder, baking soda, cinnamon and salt. Stir well so everything spreads evenly. This step helps the muffins rise properly.

Slowly add the dry ingredients into the wet mixture. Stir gently using a spoon or spatula. Do not overmix. Stop when you no longer see dry flour.

Carefully fold in the blueberries. Be gentle so they do not break. This keeps the muffins pretty and full of juicy bursts.

Spoon the batter evenly into the muffin liners. Fill each about three-quarters full. This gives them room to rise without overflowing.

Place the tray in the oven. Bake for 20 to 22 minutes. The tops should look golden. Insert a toothpick into the center. If it comes out clean, they are ready.

Remove the muffins from the oven. Let them cool in the tin for five minutes. Then transfer them to a cooling rack. This keeps the bottoms from getting soggy.