First, preheat oven to 350ºF and line a muffin tin with cupcake liners or spray with coconut oil cooking spray.
Place dry ingredients into a large bowl and whisk to combine.
Then, whisk eggs in a medium bowl and add maple syrup, almond milk, mashed banana, and almond extract and mix until combined.
Add wet ingredients to dry and mix until combined.
Then, add in melted coconut oil and mix again.
Transfer batter into muffin tin, filling each one around 3/4 of the way full. Then, sprinkle on more fresh blueberries, if desired, and sprinkle on some additional rolled oats.
Bake at 350ºF for 20-23 minutes or until you do the toothpick test and it comes out clean.