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Preheat your oven to 350°F (180°C). Spray a 12-cup muffin tin with oil or line it with paper liners. Blend 1 cup rolled oats into a flour. Keep the remaining ½ cup oats whole.
In a big bowl, mash 2 ripe bananas with a fork until smooth. Add 2 eggs, ½ cup Greek yogurt, ⅓ cup honey, and 2 teaspoons vanilla extract. Whisk until smooth and well combined.
Stir in 1½ cups almond flour, 1 cup blended oats, ½ cup rolled oats, 2½ teaspoons baking powder, and ¼ teaspoon salt. Mix with a spoon until you don’t see any dry flour. Let the batter rest for 10 minutes.
Gently stir in 1 cup blueberries. Scoop the batter into the muffin tin, filling each cup almost to the top. Optional: Sprinkle the tops with shaved almonds.
Bake at 350°F (180°C) for 25–28 minutes. A toothpick inserted in the center should come out clean. Let the muffins cool in the pan for about 20 minutes before removing them.