Preheat oven to 350°F. Line a muffin tin with 8 liners.
In a large bowl, whisk eggs until frothy. Add bananas and mash until well incorporated. Mix in maple syrup, vanilla, and almond milk and stir until well incorporated with a wooden spoon.
In a separate bowl, whisk almond flour, oat flour, baking powder, salt, cinnamon and ginger. Add dry mixture to the wet mixture and mix with a wooden spoon until just combined. Gently fold in blueberries - do not overmix. Fill each muffin liner nearly to to the top with batter.
Bake for 30 minutes or until a toothpick or knife inserted into the center comes out clean and they become slightly firm to the touch. Remove from oven and let rest in the pan for 5 minutes, then cool completely on a wire rack.
Store in an airtight container or you can freeze! Enjoy.