1. Preheat oven to 380F (190C).
2. Place bananas, eggs, Greek yogurt, maple syrup, baking powder, baking soda, vanilla extract, cinnamon, salt and oats in a high-speed blender (don't make my mistake, it's better to add oats last, this way they don't get stuck at the bottom).

3. Blend until smooth. Stir in finely chopped pecans (you can also stir in half of the blueberries at this point, or leave them all for topping), divide the batter evenly among silicone muffin cups (if not using silicone cups, make sure to grease your muffin tins or paper liners, so muffins don't stick).

4. Top muffins with the blueberries. Bake in the preheated oven for 18-20 minutes (toothpick inserted in the middle of the muffin should come out clean). Let cool a little and enjoy!