Preheat the oven to 350 degrees.

Line a 12-cavity muffin pan with parchment paper liners, or spray with nonstick baking spray. Set aside.

In a large mixing bowl, add the mashed bananas, eggs, almond milk + white vinegar, vanilla extract, baking soda, sugar and cinnamon. Mix until combined. Add in the oats and mix lightly until just combined.

Spoon in the flour until just combined. Don’t over mix.

Lastly, fold in the blueberries lightly until just combined.

Spoon the batter (or use a Baking Scoop Disher like we did…it makes this process so easy!) evenly across the 12-cavity muffin pan. Fill to the top (they batter won’t rise that much while baking).

Bake for 20-22 minutes, or until the tops begin to brown and a toothpick comes out clean.

Optional: After you remove muffins from the oven, while hot, sprinkle the Splenda/cinnamon mixture on top of each muffin. If preferred, brush with lemon or lime juice before sprinkling each muffin to help the topping stick. ?

Let muffins cool in the pan for about 5 minutes, then transfer to a cooling rack to cool completely.

Store in an airtight container for up to 5 days.