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Preheat the oven to 200°C, gas mark 6; line a 12-hole muffin tin with Tulip Muffin Wraps (or use squares of baking parchment). In a large mixing bowl, combine the flours, cinnamon, baking powder and salt. Stir in 80g oats (reserve the rest for sprinkling over the top of the muffins).
In a jug, lightly whisk the eggs, then whisk in the milk, maple syrup, melted butter and mashed bananas. Stir the wet ingredients into the dry ingredients until just combined. Fold in the blueberries.
Divide the mixture evenly among the muffin wraps, sprinkling the reserved oats over the top. Bake for 20 minutes or until risen and golden. Cool for 5 minutes in the tin, then transfer to a wire rack to cool completely. Store in an airtight container for 2-3 days.