Preheat oven to 350 degrees F. Line a 12-cup muffin tin with paper liners or spray them lightly with vegetable oil spray.
Combine whole wheat flour, oats, ground flax, coconut, brown sugar, baking powder, salt, cinnamon, and nutmeg in a mixing bowl.
Mash the peeled bananas in a medium bowl with a fork; add the applesauce, oil, egg, milk, and maple syrup and mix well to break up the egg and thoroughly combine.
Add the wet ingredients to the dry ingredients and mix well with a fork– your batter will be stiff and lumpy. Mix in the blueberries.
Fill each muffin liner or tin section to the top, so that batter is slightly mounded.
Bake the muffins for 25 minutes; a cake tester inserted should come out clean.
Substitute raisins, dried or fresh chopped cranberries, or an equal amount of other chopped fresh fruit. The frozen wild blueberries from Trader Joe’s is always handy to have a bag of them in the freezer for impromptu smoothies or for healthy muffins and breads.