Preheat the oven to 350 degrees. Line a standard muffin pan with paper liners.

Mash the banana in a large bowl. Add the eggs, oil, maple syrup and vanilla and whisk until well combined.

Add the almond flour, then sprinkle the baking powder, baking soda and salt over the top. Whisk until well incorporated and no lumps remain, then gently fold in the blueberries.

Divide the batter evenly between the muffin cups and bake on the middle rack of the oven for 23-28 minutes, until lightly golden brown and set. Remove from heat and place on a wire rack. Let stand 10 minutes, then remove from the pan and cool completely. Enjoy!