1. Preheat oven to 350 degrees. Line a muffin tin with 12 cups or spray with a little oil.
2. Add the oats to a high-speed blender and process to make a coarse oat flour. Don't process until very fine, as this will yield a gummy muffin texture.
3. Pour the oat flour into a medium-sized bowl and add the flaxmeal, baking powder, baking soda, and cinnamon and mix well. Set aside.
4. Add the bananas, spinach, applesauce, vanilla, and dates to your blender and process until smooth.



5. Pour the banana spinach mixture into the bowl with the dry ingredients and mix well.
6. Add two-thirds of the cup of blueberries to the batter and stir just enough to combine.
7. Divide the batter into the 12 muffin cups and top with remaining blueberries.
8. Bake for 25 to 30 minutes or until a toothpick inserted comes out clean. Allow to cool for 10 minutes before moving to a cooling rack. Store uneaten muffins in an airtight container.

Here's the nutritional info from verywell.com [1] for one muffin (makes 12):