Preheat your oven to 375°. In a large bowl, mash the bananas until almost smooth.
Add eggs, oil, maple syrup, and plain Greek yogurt to the bowl, and stir until well combined and no chunks of yogurt remain.
Add flaxseed, shredded coconut, vanilla, cinnamon, baking powder, baking soda, and oats to the bowl, and stir until well combined.
Add whole wheat pastry flour and stir until just combined, don't overmix!
Fold in blueberries, then divide evenly between 12 lined muffin cups. Fill each muffin cup completely full. Sprinkle oats on top of the batter, then bake for 23-25 minutes or until a toothpick inserted in the center of the muffins comes out clean with no crumbs.